These golden bites pair creamy mozzarella with the irresistible crunch of kataifi or vermicelli-style shredded wheat, finished with a fragrant drizzle of olive oil and za’atar.
Ingredients:
- Mini mozzarella balls (bocconcini), well-drained
- Kataifi or fine shredded wheat, crushed
- 1 egg, beaten
- 2–3 tbsp flour
- Neutral oil for frying (such as sunflower or grapeseed)
- Za’atar, for sprinkling
Method:
- Prepare mozzarella: Pat dry the mozzarella balls thoroughly to remove any brine.
- Lightly dust mozzarella balls with flour, dip in beaten egg, then roll in the crushed shredded wheat, pressing gently so it adheres.
- Fry the coated balls in small batches for 30–45 seconds until golden and crisp.
- Drain & finish: Place on paper towels to drain excess oil. Arrange on a serving platter, drizzle with olive oil, and sprinkle generously with za’atar.
