Gruyere, pecorino-romano and mozzarella have the density needed for frying.
Most cuisines have a form of fried cheese, and, while most versions use the same preparation method, the type of cheese varies. Fried camembert is found extensively on British pub menus, and the traditional Italian version -- mozzarella in carrozza -- has crossed gastronomical boundaries and become a staple of casual-themed American restaurants, where they're commonly referred to as deep-fried cheese sticks. Firm, fresh cow's-milk mozzarella produces better results when pan-fried than buffalo-milk based mozzarella due to water content.
Instructions
1. Heat 1/2 inch olive oil in a heavy-bottomed skillet over medium-high heat.
2. Slice the mozzarella into 3/4-inch-thick slices and set aside.
3. Mix together 3 eggs and 1 tbsp. heavy cream and set aside. Pour 1/2 cup unbleached all-purpose flour in a shallow baking dish and 1 cup panko bread crumbs in another shallow dish.
4. Dredge the in the flour and dip them in the egg wash. Coat the slices with panko and place them on a sheet pan.
5. Fry the mozzarella slices until golden, approximately three minutes on each side. Turn the mozzarella over with a .
6. Remove the fried mozzarella slices with a slotted spoon and place them on a plate lined with paper towels. Season to taste with kosher salt, freshly ground black pepper and fresh herbs.
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