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Deep-fried mozzarella balls
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 110
  • Fat about 8g
  • Carbohydrates about 6g
  • Protein about 4g
This is needed
This is needed for 20 piece
Crème fraîche dip
  • 100 g crème fraîche
  • 0.25 bunch chives, finely chopped
  • 0.25 bunch parsley, finely chopped
  • herb salt, to taste
Tomato dip
  • 100 g tomato and pepper spread
  • 100 g sour single cream
Mozzarella balls
  • 100 g breadcrumbs
  • 1 organic lemon, use grated zest only
  • 0.25 bunch thyme, finely chopped
  • 0.25 bunch basil, finely chopped
  • a little salt
  • 0.25 bunch oregano, finely chopped
  • 50 g white flour
  • a little pepper
  • 2 eggs, beaten
  • 1 parcel mozzarella ball (approx. 145 g)
  • oil for deep-frying
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And that's how it's done
And that's how it's done
Crème fraîche dip
Mix the crème fraîche with the herbs, season. Refrigerate until ready to serve.
Tomato dip
Mix the tomatoes with the sour single cream. Refrigerate until ready to serve.
Mozzarella balls
Place the breadcrumbs in a deep bowl, mix in the lemon zest and herbs, season the mixture. Place the flour in a shallow bowl and the eggs in a deep bowl. In batches, toss the mozzarella balls in the flour, then in the egg and finally in the breadcrumbs. Pour as much oil into the pan as is needed to just cover the balls, heat to approx. 170°C. Briefly deep-fry the balls in batches until golden brown. Remove with a slotted spoon and drain on paper towels. Serve the hot mozzarella balls with the dips.