Ingredients
Makes approximately 30 balls
375g Antoniou Kataifi Pastry
500g mozzarella cheese
½ cup plain flour
4 eggs, whisked
Vegetable oil, for deep frying
Salt
Chilli sauce or aioli, to serve
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packet.
Cut the mozzarella into approximately 1 inch size cubes. Cut the Kataifi into ½-1cm pieces. Place on a large flat plate.
Dip each piece of mozzarella into the flour, followed by the eggs and then coat with Kataifi Pastry. Squeeze the ball in your hands to compress the Kataifi. Dip the ball again in the egg and then the Kataifi. Transfer to a plate. Repeat with remaining cheese and pastry.
Heat oil in a medium sized saucepan or deep fryer. Fry the mozzarella balls, a few at a time, turning them over during the cooking process, until golden all over, for approximately 2-3 minutes. Remove from the heat and drain on a plate lined with paper towel.
Sprinkle with salt and serve immediately. They are delicious as is, or alongside chilli sauce or aioli.
Learn how to make Mozzarella Kataifi Balls