Ingredients

• 300 g 3 mozzarella
• 1 package of frozen phyllo dough
• 1 egg
• peanut oil for frying
• salt

For the recipe mozzarella in carrozza of phyllo dough, cut the mozzarella into slices and cut out 12 discs of 4 cm in diameter, with a pastry cutter. Distribute them in a tray over two sheets of kitchen paper to dry any excess liquid.
Overlap or fold the sheets of phyllo dough into three layers; cut them into 24 discs of 8.5 cm in diameter. Glue the three layers together with a little egg white. Brush 12 discs with the yolk, put the mozzarella in the center and cover with the other discs also brushed with yolk, sealing the edges well. Prepare a few at a time, because the phyllo dough dries quickly. Put in the freezer for 30 minutes.
Remove the discs from the freezer and fry them in peanut oil for 2-3 minutes, turning. Drain the mozzarella in carrozza on kitchen paper, add salt and serve hot.