As I write this post, I’m watching Real Housewives of OC. It’s the season finale which means I’m bummed the season’s over but I’m excited the reunion shows are here. I know I’ve said previously that reality shows like the Housewives are my total guilty pleasure, but I’m going to retract that comment. I don’t feel guilty at all. IN FACT…I think they’re educational. You see, if I didn’t watch RHOC I would never be able to use the word mercurial in a sentence.
Here goes…
One of my favorite comfort foods is grilled cheese. Grilled cheese is just… so good…but so bad. You know what I mean!? Sometimes I’m having a day where my mood is particularly mercurial and I realize it’s grilled cheese that can turn my day around.
You see what I did there? 😉
Because we can, we decided to take the classic comfort food, grilled cheese, to a new level by frying it. I don’t know if I should apologize or say you’re welcome!! Fried grilled cheese is just as amazing as it sounds and I really liked the switch-up from the traditional choice American to the Buffalo Mozzarella. These were perfectly crunchy on the outside and perfectly gooey in the center. I didn’t try, but I bet they’d be delicious dipped in tomato soup too.
What the heck.
You’re welcome!
Here’s what you’ll need
First cut the bread then use a glass to form into circles
Cut the mozzarella into slices
Make the sandwiches then dredge in flour
Coat in egg wash
Now fry until golden brown on both sides
Dig in while its ooey gooey!
- 1 buffalo mozzarella ball (about 200 grams)
- 12 slices french bread
- 2 eggs
- 1 cup flour
- salt, to taste
- vegetable oil for frying
- In a large heavy bottomed sauce pan, heat vegetable over medium heat.
- Place mozzarella ball in a colander and let sit at room temperature for about 10-15 minutes so that the excess water drains.
- Slice the bread into slices, about 1 cm thick each. Use the opening of a glass to cut the bread slices into circles, removing the crust at the same time.
- Add flour to 1 medium bowl and whisk the 2 eggs together in another medium bowl. Set 2 bowls aside.
- Cut the mozzarella into 1 cm thick slices and sandwich every mozzarella slice between 2 bread slices. Secure each ‘sandwich’ closed with a toothpick.
- Dredge the sandwiches in flour first, then coat each in egg wash.
- Once the oil has reached 325-350 degrees F, deep fry the sandwiches, 1 at a time, for a few minutes, until golden on both sides.
- Remove the bread from the oil, place on a paper towel to absorb the excess oil. Sprinkle with kosher salt and serve immediately.
