Deep-fried mozzarella balls

Total time: 1hr
Preparation Time: 60m

For 20 piece


Nadja - LouMalou

Nutritional Information

Contains 110 Kcal, 4g Protein, 6g Carbohydrates, 8g Fat


  • Crème fraîche dip
  • 100 g crème fraîche
  • 0.25 bunch chives, finely chopped
  • 0.25 bunch parsley, finely chopped
  • herb salt, to taste
  • Tomato dip
  • 100 g tomato and pepper spread
  • 100 g sour single cream
  • Mozzarella balls
  • 100 g breadcrumbs
  • 1 organic lemon, use grated zest only
  • 0.25 bunch thyme, finely chopped
  • 0.25 bunch basil, finely chopped
  • a little salt
  • 0.25 bunch oregano, finely chopped
  • 50 g white flour
  • a little pepper
  • 2 eggs, beaten
  • oil for deep-frying
  • 1 parcel mozzarella ball (approx. 145 g)

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  • Crème fraîche dip

    Mix the crème fraîche with the herbs, season. Refrigerate until ready to serve.
  • Tomato dip

    Mix the tomatoes with the sour single cream. Refrigerate until ready to serve.
  • Mozzarella balls

    Place the breadcrumbs in a deep bowl, mix in the lemon zest and herbs, season the mixture. Place the flour in a shallow bowl and the eggs in a deep bowl. In batches, toss the mozzarella balls in the flour, then in the egg and finally in the breadcrumbs. Pour as much oil into the pan as is needed to just cover the balls, heat to approx. 170°C. Briefly deep-fry the balls in batches until golden brown. Remove with a slotted spoon and drain on paper towels. Serve the hot mozzarella balls with the dips.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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