Stuffed Fried Whole Mozzarella with Sun-Dried Tomatoes

Mozzarella balls are stuffed with sun-dried tomatoes and basil, then breaded and fried - a great vegetarian appetizer on arugula salad or with bread.

• Preparation Time: 15 mins
• Cooking Time: 4 mins
• Total Time: 19 mins
• Calories: 495 Calories

Ingredients

• 2 eggs
• vegetable oil for frying
• salt and freshly ground black pepper to taste
• 1 cup panko bread crumbs
• 4 (4 ounce) balls fresh mozzarella cheese
• 4 teaspoons chopped fresh basil
• 4 teaspoons sun-dried tomatoes packed in oil, drained and chopped

Recipe Instructions

Step 1

Cut 1/3 off the top of each mozzarella ball. Scoop out some of the cheese with a teaspoon to make a hole in each ball. Stuff hole with 1 teaspoon basil and 1 teaspoon sun-dried tomatoes; cover with the top.

Step 2

Beat eggs using a fork in a shallow bowl. Pour panko bread crumbs, salt, and pepper into a second shallow bowl.

Step 3

Dip mozzarella balls into beaten eggs, holding them with 2 forks so the top doesn't fall off. Dip in bread crumbs, turning gently to coat.

Step 4

Heat oil in a large saucepan to about 375 degrees F (190 degrees C). Test if oil is hot by dropping a few bread crumbs into the oil. If the oil fizzles, it is hot enough. Drop mozzarella balls carefully into the hot oil and fry on both sides until nicely browned and crispy, about 2 minutes per side. Remove from oil with a slotted spoon and drain on paper towels.