FRIED CHEESE WITH FRESH TOMATO SAUCE
Source: LA Times, 2000
Article: Italian Hanukkah recipes by Judy Ziedler
Servings: 6

FOR THE FRESH TOMATO SAUCE:
2 tablespoons olive oil
1/2 large onion, finely chopped
1 1/2 large, ripe tomatoes, diced
1/2 tablespoon sugar
1/4 cup minced parsley
Salt
Freshly ground pepper

Heat oil in nonstick skillet. Add onion and saute over high heat until transparent, 3 minutes.

Add tomatoes, reduce heat to medium-low, add sugar, and saute until tomatoes are very soft, stirring occasionally, 10 minutes.

Add parsley and salt and pepper to taste. Cool. Transfer to a bowl, cover with plastic wrap, and set aside.

FOR THE FRIED CHEESE:
1 pound mozzarella cheese, finely diced
6 eggs
1 1/4 cups fresh bread crumbs
1 teaspoon dried oregano
2 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons dry vermouth or brandy
2 tablespoons grated Parmesan cheese
2 sprigs parsley, stems removed
4 fresh basil leaves
1 cup flour
Oil, for frying

Melt mozzarella in double boiler set over, but not touching, simmering water.

Pour it into large mixing bowl of an electric mixer and beat in 2 eggs. Add 1/4 cup bread crumbs, oregano, half the garlic, and salt and mix well. Press cheese mixture into 8-inch square glass dish. Cover and chill until firm, at least 1 hour.

Lightly beat remaining 4 eggs in bowl. Blend in vermouth. Set aside.

In a processor or blender, process remaining bread crumbs, Parmesan cheese, parsley, basil and remaining garlic. Set aside.

Cut cheese mixture into 1 1/2-inch squares (about 15 pieces). Dip each into flour, then egg mixture, and finally into bread crumb mixture to coat evenly. Place on paper towels and refrigerate 30 minutes.

Heat 3 inches of oil to 375 degrees in heavy skillet or deep fryer. Fry cheese pieces, a few at a time, until evenly golden brown on both sides, 1 minute. Drain on paper towels. Serve at once with Fresh Tomato Sauce.