Fried Mozzarella Skewers
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
46
Spice
39
Sweetness
47
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 tbsps
Unsalted Butter1 cup
White Wine (dry)3 tbsps
Lemon Juice2 large
Egg2 tbsps
MilkDirections:
1
Make the sauce: Pour the olive oil into a large skillet set over medium-high heat
2
When the olive oil is hot, add the chopped garlic
3
Cook and stir until garlic is sizzling and fragrant, taking care not to burn it
4
Add the anchovies and capers, and stir until capers dissolve into the oil
5
Add the butter and melt it, then pour in the white wine and lemon juice
6
Bring to a rapid simmer, and cook until reduced by half, about 6 to 7 minutes
7
Keep warm
8
Lay four slices of bread on your work surface
9
Top with the sliced mozzarella, making sure the cheese does not extend over the edges of the bread, trimming to fit if necessary
10
Top with remaining bread, to make four sandwiches
11
Seal each sandwich at each corner with a toothpick (four picks per sandwich)
12
Spread flour on a rimmed plate
13
Beat eggs and milk together in a wide, shallow bowl
14
Heat about 1/2 inch vegetable oil in a skillet over medium heat; oil is ready when a crust of bread sizzles on contact
15
Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess
16
Soak the sandwiches on all sides in the egg, letting the excess egg drip back into the bowl
17
Carefully ease the sandwiches into the oil, and fry until they're golden brown on both sides and the cheese is melted, about 1 to 2 minutes per side
18
Remove the sandwiches, and drain well on paper towels
19
Remove the toothpicks and use a serrated knife to cut them in half on the diagonal
20
Return the sauce to a simmer, and stir in the parsley
21
Spread the sauce on four serving plates, then top with a sandwich and serve hot
22
Make the sauce: Pour the olive oil into a large skillet set over medium-high heat
23
When the olive oil is hot, add the chopped garlic
24
Cook and stir until garlic is sizzling and fragrant, taking care not to burn it
25
Add the anchovies and capers, and stir until capers dissolve into the oil
26
Add the butter and melt it, then pour in the white wine and lemon juice
27
Bring to a rapid simmer, and cook until reduced by half, about 6 to 7 minutes
28
Keep warm
29
Lay four slices of bread on your work surface
30
Top with the sliced mozzarella, making sure the cheese does not extend over the edges of the bread, trimming to fit if necessary
31
Top with remaining bread, to make four sandwiches
32
Seal each sandwich at each corner with a toothpick (four picks per sandwich)
33
Spread flour on a rimmed plate
34
Beat eggs and milk together in a wide, shallow bowl
35
Heat about 1/2 inch vegetable oil in a skillet over medium heat; oil is ready when a crust of bread sizzles on contact
36
Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess
37
Soak the sandwiches on all sides in the egg, letting the excess egg drip back into the bowl
38
Carefully ease the sandwiches into the oil, and fry until they're golden brown on both sides and the cheese is melted, about 1 to 2 minutes per side
39
Remove the sandwiches, and drain well on paper towels
40
Remove the toothpicks and use a serrated knife to cut them in half on the diagonal
41
Return the sauce to a simmer, and stir in the parsley
42
Spread the sauce on four serving plates, then top with a sandwich and serve hot