Crispy Fried Mozzarella with Chopped Spinach Salad
Perfect any day of the week, this crispy fried mozzarella with chopped spinach salad is so delicious. Crispy on the outside cheesy in the center, you are guaranteed to fall in love with this tasty appetizer.
Ingredients
- 16- ounce mozzarella, whole milk low moisture, sliced into 10-12 slices
- 2 eggs, whisked
- ⅓ cup cornstarch
- ¾ cup Italian breadcrumbs
- ½ cup panko
- ½ cup marinara sauce, heated
- 1-2 cups vegetable oil, for frying
- 6 ounces baby spinach, chopped small
- 1 tablespoon lemon juice, fresh squeezed
- ¼ cup shallots, diced small
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Equipment
- 1 saucepan for frying
- 3 plates
Instructions
- Slice the mozzarella into rounds. Make sure it is low moisture, whole milk mozzarella. I was able to get 10-12 rounds from a 16-ounce block.
- Grab three plates, and cornstarch to one plate, whisked eggs to the second plate, and combine the Italian and panko breadcrumbs on the third plate.
- Run each round through the cornstarch, then the whisked eggs, and finally through the Italian / panko breadcrumb mixture.
- Freeze the breaded mozzarella for 60 minutes or up to 24 hours.
- Heat 1-2 cups of vegetable or canola oil in a pan with sides.
- You’ll want the temp to reach 365 degrees for proper frying.
- Fry the mozzarella until golden brown on both sides.
- Place the golden-brown mozzarella on a paper towel to absorb any excess oil.
- Heat your marinara sauce and serve it on the side.
- Add the chopped spinach salad on top or on the side.
- Chop your spinach and add the diced shallots, lemon juice, olive oil, salt and black pepper. Toss until well combined.
Nutrition
Serving: 1serving, Calories: 196kcal, Carbohydrates: 13g, Protein: 11g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 475mg, Potassium: 189mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1683IU, Vitamin C: 6mg, Calcium: 231mg, Iron: 1mg