October 3, 2011

Fried Mozzarella Pockets

Timeless Snacks & Starters

Prep time:

20 mins.

Cook Time:

18 minutes

“Grandma would make these for the kids with pizza. Italian-style bread crumbs bring irresistible crunch to the coating.”

Ingredients

Serves 12

1/3 cup vegetable oil
1/3 cup olive oil
1 package (8 ounces) mozzarella cheese
12 slices soft Italian sandwich bread, crusts removed
3 large eggs
1/4 cup milk
3/4 cup Italian-style seasoned bread crumbs

Directions

1
Heat the vegetable oil and olive oil in a 12-inch skillet over medium-high heat until hot, but not smoking. Reduce heat to medium.
2
Meanwhile, cut the mozzarella into 12 slices, then cut each slice in half. Place 2 pieces of cheese, side by side, on one-half of each slice of the bread.
3
Fold the other half of the bread over the cheese. Press the edges of the bread to seal tightly.
4
Combine the eggs and milk in a shallow dish. Beat until blended. Place the bread crumbs on a large plate.Dip the sandwiches in the egg mixture, allowing any excess egg mixture to drip back into the dish. Place the sandwiches in the bread crumbs, turning to coat evenly.
5
Fry 4 sandwiches at a time in the hot oil, turning once, until deep golden brown, 3–4 minutes on each side. Drain the sandwiches on paper towels. Serve immediately.

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Grandma's Secret Tip

Using a fork to press the edges of the bread slices together will help seal the edges tightly. This is important, as the cheese will leak out of any “holes” during frying.

Serving Suggestion

Create an appetizer buffet with these pockets, tortellini kebabs, fried zucchini slices and marinara sauce for dipping.

Everyday Cooking My Way

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