Spicy Mozzarella and Chorizo Balls with Siracha Mayonnaise by Lynzee McKee, Our Place, Annan


400g mozzarella grated

200g cheddar grated

250g buffalo mozzarella

100g chopped chorizo

1.5 teaspoons chopped parsley

1 teaspoon cracked black pepper



Plain Flour

Japanese panko style breadcrumbs

Chilli flakes

Dried parsley

1 tsp Cajun seasoning

Siracha mayonnaise


1. Drain the buffalo mozzarella put all your cheeses, chorizo, parsley, cracked black pepper in a large bowl.

2. Using your clean hands to bind all the ingredients together until you have a mix that’s pliable and easy to work with.

3. Roll into 1.5inch balls, put on a lined baking tray, and put into the fridge to chill for an hour or so.

4. Now for the messy bit: mix your breadcrumbs, chilli flakes , Cajun seasoning and dried parsley together in a tub or large bowl.

5.Mix up an egg wash with 3/4 eggs and 200ml of milk and whisk together in a large bowl.

6. Take your mozzarella balls from the fridge and start coating. To make sure the cheese is well covered you can double coat with flour. You can do the same with the breadcrumbs, but this will result in a thick coating, which will take longer to cook in the middle .

7. Coat the mozzarella first in the flour, then the egg, the flour again then egg and finally in the bread crumbs. Then put back on baking tray and continue until all the balls are coated evenly.

8. Heat enough oil to deep fry the mozzarella in a medium saucepan over medium-high heat. You can also use a deep fat fryer as well set at 170’c

9. Fry the breaded mozzarella in hot oil. You don’t want the mozzarella to melt too much as this can cause the cheese to ooze out (Hot oil will prevent this. You’ll know the oil is hot enough when the oil bubbles around the mozzarella as it is lowered in.)

10. Once the balls are golden brown and floating nicely, remove and drain on a paper towel.

11. Serve piping hot with a crisp salad and siracha mayonnaise

*The mozzarella balls can be breaded up to an hour in advance. Keep on a wire rack in the freezer until you are ready to fry.

[This recipe makes a few portions and is great for when you have friends over. Breaded, un-fried mozzarella can be frozen in a single layer until solid, then transferred to a freezer bag for up to three months. Fry from frozen until golden brown and crisp.]