Mozzarella Fritta with Sage Butter

1. In a Dutch oven or pot, heat the oil for frying on medium to medium high heat.

2. In the meantime, while the oil gets hot, pat the mozzarella dry and cut into 1×1-inch bite-sized pieces. Alternatively, they sell bite sized (bocconcini) pieces of fresh mozzrella in water in 8oz containers instead of the 16oz log version.

3. Cut the baguette into same sized 1×1-inch bite-sized pieces.

4. Using toothpicks or skewers, alternate the mozzarella and baguette. I think 2 of each is best if using a skewer. If you are using a toothpick, use one of each.

5. In a mixing bowl, add the flour and baking powder. Then add the wet ingredients (egg yolk and soda water). Mix the batter and get the lumps out.

6. Drop of tiny bit of the batter into the oil to check if the oil is hot enough. If the batter floats up the top immediately, with bubbles and sizzles, it’s ready.

7. Before you start frying, get the sage butter started. In a small sauce pan, add the butter and melt on low heat and add in the fresh sage leaves once the butter is melted (at this step, you can start frying) and leave the heat on for about 3 more minutes or until you can smell the butter get aromatic. Turn off when done.

8. Dip each skewer into the batter. Make sure all sides get coated and lightly shake to get any excess batter off. Gently drop into the oil.

9. Occasionally flip the skewers so all sides get nice and golden brown.

10. Take out the frittas and lay on a plate lined with paper towels.

11. Season with a pinch of salt and drizzle some sage butter all over the top.

12. Serve and eat immediately. Yum!

Just a note, if you have a bigger party, I would suggest using toothpicks. It’ll be a great hors d’oeuvres that people can just pop in. The skewers work better for a smaller crowd.