- 1 cup of mini mozzarella balls
- 1/2 cup of panko (Japanese breadcrumbs)
- 1/2 cup of all-purpose flour
- 1 teaspoon of ground chili
- 1 egg, beaten
- pepper and salt to taste
- frying or vegetable oil, about 1 liter
- Sweet chili sauce
Kitchen equipment needed
- Frying pan
- 3 deep plates
- Colander or strainer
Preparation — 5 minutes
POUR the frying / vegetable oil in the frying pan, heat to a temperature of 180 degrees celsius or 350 degrees fahrenheit. DRAIN liquid from the mini mozzarella balls package using a colander or strainer. Pat them dry with a kitchen towel and set aside.
MIX the panko and chili together in a deep plate and season with pepper and salt. ADD flour in another deep plate, then add beaten egg in another deep plate.
Deep frying mozzarella balls — 5 minutes
COAT the mozzarella balls one by one into the flour. Coat each mozzarella ball using the beaten egg. Transfer to the plate with the chili and coat them one final time. STACK the coated mozzarella balls on a plate. Carefully fry them in about 1 to 2 minutes, or until golden brown. Don’t overcrowd the frying pan. Since you can eat the cheese raw, it just needs to get hot. Serve immediately with some sweet chili sauce on the side.