From: Linda McCartney’s “Home Cooking”, p. 101.
Boiled rice with mozzarella cheese and herbs.
Nice rice dish to go with a salad; season with salt and pepper to taste (does not state this in the recipe).
I did not use any parmesan to sprinkle over the top of the dish as it would dominate over the delicate mozzarella cheese flavour.
From: Linda McCartney’s Home Cooking, p. 110.
A mix of mozzarella and flour, shaped into croquettes, breaded, and deep-fried. Makes 24 saussage-sized croquettes.
These croquettes were appreciated by my family as everything breaded and deep-fried seems to just taste good…
I found that again, the mozzarella does not give them enough flavour and I would prefer having another kind of cheese with more flavour (e.g. cheddar). Personnally, I did not like the croquettes so much as they were so high in fat and difficult to digest.
When frying, make sure you fry them for long enough (not just until they are golden-brown on the outside)- otherwise they will still be uncooked in the middle and have a very floury taste. Please also be careful when dropping the croquettes into the hot oil or when handling the oil. It is extremely hot!
Gluten-free: Works well with a gluten-free flour blend.
From: Linda McCartney’s Home Cooking, p. 99.
Just what the title says: breaded mozzarella cheese, fried and served warm.
I found this recipe a little too plain as the mozzarella itself does not have so much taste. I would prefer substituting it for some stronger cheese. A family favourite is breaded fried cammembert, served with bread and some cranberry sauce. Heaven! Fried feta cheese is also great- try seasoning it with some za’atar and serve with a drizzle of honey.
Gluten-free: Use gluten-free breadcrumbs.