Fried Mozzerella Cheese (Naples)

Appetizers

Ingredients

Olive oil for deep-frying

Eggs - 3

Salt

Mozzerella or scamorza cheese, about 1/2 inch thick, 1 1/2 pounds - 12 slices

Flour

Fine dry breadcrumbs

Heat plenty of olive oil in a deep pan. Beat the eggs with a pinch of salt. Coat the slices of cheese with flour, dip them in the beaten eggs, roll in breadcrumbs and then dip once again in beaten eggs. Drop a few at a time into the hot oil. As soon as the cheese is golden brown, take it from the pan with a perforated spoon and drain on paper towels.

Serves 6.