1 pound mozzarella cheese cut in 1 1/2 inch cubes)
flour for coating
1 cup buttermilk
bread crumbs or coating (spiced)
Santa Fe Olive Oil & Balsamic Company’s olive oil for deep frying
basil leaves for garnishing
Coat the cheese in flour, dip into the buttermilk, then into the bread crumbs. Repeat the process.
Deep fry cubes a few at a time in hot oil until golden brown. Drain on absorbent paper. Serve hot, garnished with basil leaves. This can also be served with a sweet and sour sauce, or tomato chutney.
This recipe originates from The Higher Taste cookbook