Fresh Mozzarella Planks
- 8 mozzarella planks, 2 by 4 inches, 1/4-inch thick
- 1 cup milk, mixed with 1 cup beaten eggs
- 2 cups all-purpose flour
- 1/4 cup ground Parmesan
- 1 tablespoon salt
- 1 teaspoon ground white pepper
- 3 cups panko breadcrumbs
- 2 tablespoons fresh parsley, minced
- 1 teaspoon garlic powder
- Vegetable oil, for frying
Pre-chill or slightly freeze the cheese planks for about 20 minutes. Meanwhile, whisk together the flour, Parmesan, salt and pepper in one bowl, and whisk together the breadcrumbs, parsley and garlic powder in another bowl.
Dip each plank into the flour mixture, then dip in the egg wash to cover, and finally cover with the seasoned panko breadcrumbs. The exterior must be covered evenly, or the cheese will "leak" out during cooking. Repeat the process with the remaining planks. Place the cheese planks on a baking sheet and freeze for 30 minutes.
Heat oil in a fryer or deep pot to 350 degrees to 375 degrees F. Fry the planks until golden brown, 3 to 4 minutes. Allow excess oil to drip on paper towels, then season again with salt and pepper and serve atop the red sauce of your choice.
Recipe courtesy Robert Irvine's Eat, Robert Irvine's Nosh