Greek Freak Fried Ciliegine

Name: Greek Freak Fried Ciliegine
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 4
Cuisine: American Modern
Ingredients: 1 large tub BelGioioso Ciliegine fresh mozzarella balls in water; 1 heaping tablespoon Spiceology Greek Freak seasoning; 2 cups all-purpose flour; 4 large eggs, thoroughly whisked; 3 cups seasoned breadcrumbs; 1 gallon neutral frying oil, or enough to safely fill fryer; Pomodoro or marinara sauce, warmed, for dipping

Chef Christian Gill

Servings

4

Prep Time

25 minutes

Cook Time

2 minutes

Cuisine

American Modern

Ingredients

1 large tub BelGioioso Ciliegine fresh mozzarella balls in water
1 heaping tablespoon Spiceology Greek Freak seasoning
2 cups all-purpose flour
4 large eggs, thoroughly whisked
3 cups seasoned breadcrumbs
1 gallon neutral frying oil, or enough to safely fill fryer
Pomodoro or marinara sauce, warmed, for dipping

Directions

Marinate the Mozzarella: Open the tub of ciliegine and add the Greek Freak seasoning directly to the mozzarella and its packing liquid. Reseal the container and gently turn, roll, and agitate it until the seasoning is evenly distributed throughout. Refrigerate for 24–48 hours, gently turning the container occasionally if possible.
Preheat the Fryer: Preheat a deep fryer or properly filled Dutch oven to 360°F. Maintain the oil as close to that temperature as possible throughout frying.
Drain & Dry: Remove the mozzarella balls from the marinade and drain thoroughly. Transfer to a paper towel-lined tray and gently blot the surface dry. The mozzarella should still be cold, but the outside needs to be relatively dry before dredging.
Set Up the Dredging Station: Arrange three shallow bowls: All-purpose flour, Whisked eggs, Seasoned breadcrumbs. Keep a parchment-lined or lightly floured sheet pan nearby for the finished mozzarella balls.
Double-Dredge: Working in small batches, coat each mozzarella ball in the following order: Flour → Egg → Flour → Egg → Breadcrumbs. Make sure each layer completely coats the mozzarella before moving to the next. On the final breadcrumb coating, gently press the crumbs onto the surface to create a complete shell with no exposed cheese. Transfer the coated mozzarella to the prepared sheet pan.
Chill if Necessary: Fresh mozzarella softens quickly as you handle it. If the ciliegine begin to feel soft or warm during dredging, finish coating the batch and transfer the sheet pan to the freezer for approximately 10–15 minutes, just until the cheese firms back up.
Fry: Working in small batches, carefully lower the breaded ciliegine into the 360°F oil. Keep the mozzarella balls separated so they don't stick together. Fry for approximately 2 minutes, gently moving them if necessary, until the crust is evenly golden brown and crisp.
Drain & Serve: Remove with a spider or slotted spoon and transfer immediately to a paper towel-lined sheet pan or, preferably, a wire rack. Let excess oil drain for about 30–60 seconds. Serve immediately with warm pomodoro or marinara for dipping.