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Epicurious

Fried Mozzarella with Anchovies, Capers, and Garlic Sauce

4.0

(20)

Alexis Walker of Corvallis, Oregon, writes: "After many attempts to get a reservation, we finally succeeded in dining at Genoa restaurant in Portland. It was definitely worth the wait. The fried mozzarella was a revelation. Would you ask the chef for the recipe?"

Recipe information

  • Yield

    Makes 8 first-course servings

Ingredients

2 8-ounce balls fresh water-packed mozzarella cheese, drained, each cut into four 1/3- to 1/2-inch-thick rounds
All purpose flour
1 large egg, beaten to blend
3 cups fresh breadcrumbs made from crustless French bread (about 8 ounces)
2 tablespoons (1/4 stick) butter
6 garlic cloves, minced
1 cup (packed) fresh Italian parsley leaves
1/2 cup olive oil
1/3 cup drained capers
1 2-ounce can anchovy fillets, drained
1 1/2 teaspoons fresh lemon juice

Preparation

  1. Step 1

    Coat cheese in flour, then egg, then breadcrumbs. Place on baking sheet. Cover and refrigerate until cold, at least 2 hours.

    Step 2

    Meanwhile, melt butter in small skillet over low heat. Add garlic; sauté about 3 minutes. Transfer mixture to processor. Add parsley leaves, 1/4 cup oil, capers, anchovies, and lemon juice. Blend until coarse paste forms. Season with salt and pepper. (Cheese and sauce can be prepared 1 day ahead. Cover separately; chill. Rewarm sauce slightly over low heat before serving.)

    Step 3

    Heat 1/4 cup oil in large skillet over high heat. Working in batches, fry cheese until brown, about 2 minutes per side.

    Step 4

    Transfer fried cheese to plates. Spoon warm sauce over cheese.

TagsItalianEuropeanMozzarellaCheeseDairyParsleyHerbs & SpicesStarterDinnerNut FreeEasyDeep FryFood ProcessorBon Appétit
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