幾年前我在一家速食店裡面吃到很好吃的炸起司條

起司餡飽滿可以牽絲牽的很長很長

無法抗拒起司的我

馬上愛上那種炸起司條

但一直不想自己做

怕假如不成功的話會壞了腦中那美味的回憶

可是還是想吃阿

做了這個很類式的炸煙燻起司球

裡面包的是我很喜歡帶著燻味的Smoked Mozzarella與很creamy的Ricotta起司

以1:1的比例拌勻搓成圓球後

依序沾上麵粉　蛋液和日本麵包粉Panko

以350 F炸一到兩分鐘後

趁熱灑上百里香就可以了

因為日本麵包粉Panko的關係

外層非常酥脆

咬下去還會有Crunch一聲

裡面的起司漂亮的融化而慢慢流出

沾上濃縮義大利黑醋

真的不輸給起司條喔

這次的成功給我了自信

哪天我一定要炸出超好吃的起司條

Recipe From Giada

Ingredients

Fritters:

• 1 1/2 cups fresh whole milk ricotta

• 1 1/2 cups shredded smoked mozzarella

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 2 cups panko (Japanese bread crumbs)

• 3 large eggs

• 3/4 cup all-purpose flour

• Vegetable oil, for frying

• 1 tablespoon fresh chopped thyme leaves

Balsamic Dipping Sauce:

• 6 tablespoons balsamic vinegar

• 2 tablespoons lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon honey

• 1/2 cup extra-virgin olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

Directions

For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.

Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.

For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.