A naughty idea for an aperitif: fried mortadella and cheese is not something one should have every day, but it is so scrummy and easy to prepare that it will be hard to resist! It’s a great finger food idea that pairs well with a mixed salad or a dip made with mint or chive flavoured yogurt.
Serves: 4 | Preparation time: 10 mins | Cooking time: 15 mins
- Mortadella: 150 g
- Scamorza cheese: 150 g
- Cherry tomatoes: about 7
- Eggs: 2
- Breadcrumbs: as needed
- Oregano, dry: to taste
- Seed oil for deep-frying
Beat up the eggs in a bowl. Mix the oregano and the breadcrumbs and spread them out on a large plate. Cut both the mortadella and the scamorza into small cubes.
Rinse the tomatoes with running water, dry them with a kitchen cloth and cut them in half.
Stick a mortadella cube, half a tomato and a piece of scamorza on each skewer, continuing until you cover the entire length of the skewer.
Dip the finished skewer in the eggs, then roll it on the breadcrumbs so that they stick to its surface. Dip the skewer again in the eggs and then roll it once more on the breadcrumbs to ensure a thorough coating.
Heat up the seed oil in a large non-stick pan; to make sure that the oil is ready, verify whether little bubbles form around a wooden toothpick. Deep-fry the skewers, making sure to brown each side: it should take at least 5 minutes for each skewer.
Lay down the skewers on a plate lined with kitchen paper to absorb some of the oil. Serve warm.
Tip: Scamorza is a cheese that does not contain much water – if you opt for something like mozzarella, instead, you need to dry it very well before deep frying it. The cheese would otherwise melt too much and not keep its shape, and frying it could be ruinous, too!