(by Shirley McNevich)
1 block of mozzarella cheese (cut into 1" cubes)
2 egg whites
1/4 cup flour (more if necessary)
1/2 cup panko bread crumbs (more if necessary)
1/2 to 1 tsp. Italian seasoning
wooden skewers
Cut the mozzarella cheese block into 1" cubes. Place the cubes on a plate (making sure they are not touching each other), then place the plate in the freezer for a few hours. Once they are hardened, transfer the cheese cubes into a freezer safe Ziploc bag and continue freezing them overnight. The next day, prepare any type of soup that you wish (tomato soup works really well). When soup is almost hot and ready to be served, you can prepare the mozzarella balls. In one bowl add egg whites--beat with a whisk. In a second bowl add the flour. In a third bowl add the panko bread crumbs and Italian seasoning--stir until mixed. Line a cookie sheet with foil and spray it with Pam. Take one frozen cheese cube, coat it all over with flour, coat it in egg whites, then roll it completely in the panko mixture and place it on the greased foil. Repeat with as many cheese balls as you wish, making sure they are not touching each other. Spray all of the cheese balls lightly with Pam. Bake at 425 degrees for 8-12 minutes or until golden brown. Scoop hot soup into bowls. Spear three baked cheese cubes on to each skewer and place the skewer on top of the bowl. If you don't have skewers, just serve them on the side so they can be dipped. Note: the cheese MUST be frozen or you will have a mess on your hands.
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