I recently bought bucket of little mozzarella pearls, thinking that they would be really easy for pizza, pasta bakes, etc. Usually I’d buy the small tubs at the supermarket which hold probably 12-15 balls of mozzarella which is plenty for two pizzas. I soon realised, then, that having this BUCKET of mozzarella would take me a while to get through, most probably not before they’d gone off if I were using them at my usual speed. I was having evil thoughts about deep-frying the whole lot, which would almost certainly have induced some sort of dangerous arterial contraction, so I decided against it.
Instead, though, I thought about baking them, because there’s much less fat involved that way, and though you’re still eating loads of cheese there is just something that sounds so much worse about deep-frying cheese, right?
It’s a fairly tricky process but the result is worth it. I will put a disclaimer here that these are NOT as delicious as deep-fried mozzarella, as you can’t get the exterior quite so crispy and the interior quite so gooey without it all just oozing everywhere. But as a slightly healthier alternative, they’re really not bad. It took me a few goes to get the process right but I got there in the end. I decided to go with semolina instead of breadcrumbs for the coating, as semolina is crunchier and slightly sweet which I think goes really well. Also there is no fussing around with making the breadcrumbs or anything beforehand. The only thing I might try again is toasting the semolina before coating the mozzarella, so that it’s EVEN crunchier when the mozzarella is baked.
These would be really nice to serve as appetisers or as party nibbles (I was thinking that they would be great alongside some chorizo crisps made in the same way I made the crispy chorizo in my last post). There is a bit of faffing and watching them like a hawk, but I think it pays off!
Baked mozzarella balls
Below are the quantities for around 12 mozzarella balls, just increase as necessary.
12 mozzarella pearls
1/2 cup semolina
Salt and pepper
1 tablespoon parmesan, grated
Basil leaves and tomato sauce to serve
The first thing to do is drain the mozzarella balls and put them in the freezer for around 15 minutes. When you take them out you want them to be REALLY firm but not totally frozen.
Whilst they’re in the freezer, combine the semolina with some seasoning and the grated parmesan in a freezer bag. Line a baking tray with parchment and preheat the oven to 220C.
Working quickly, get the mozzarella pearls out of the freezer and tip them into the freezer bag. Give them a good shake until they’re coated in the semolina mixture and then tip everything onto the baking sheet. Put them into the oven for around 1 minute and then take them out and test their firmness. If they’re getting very soft, then slide the parchment onto a plate and refrigerate for a few minutes, before putting back into the oven. If after the first minute they’re not too squidgy (it really depends on your oven) then put them back in for another 30 secs-1min and test again. Once squidgy put on a plate in the fridge and repeat the process, until the semolina is crispy and the cheese is gooey but not oozing into a flat mess on the tray. I grated a bit more parmesan over them at this point actually; cheese-on-cheese, what could be better than that?!
Once they’re out of the oven, serve immediately. I like these speared on a cocktail stick with a baby basil leaf and dipped in tomato sauce. Yummmmm.