Fried Mozzarella With Puttanesca Dipping Sauce Recipes

Steps:

• In a small bowl, mix the eggs and water.
• Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
• In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
• One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

Steps:

• Whisk egg and water together in a shallow dish. Stir flour, salt, and Italian seasoning together in another shallow dish. Place bread crumbs in a third shallow dish.
• Dip cheese sticks into egg mixture, then coat with flour mixture. Dip again into egg mixture, then into bread crumbs until coated. Place on a baking sheet and freeze until firm, about 1 hour.
• Preheat an air fryer to 360 degrees F (180 degrees C). Lightly coat the air fryer basket with cooking spray.
• Place frozen cheese bites in a single layer in the air fryer, working in batches if necessary, being careful not to crowd.
• Cook in the preheated air fryer until golden brown and cheese just begins to melt, 4 to 6 minutes. Repeat with remaining bites.
• Meanwhile, stir together marinara sauce and crushed red pepper.
• Serve mozzarella bites with marinara sauce.

Steps:

• Pat the mozzarella dry, making sure there is no water on the surface, and set aside.
• Place the flour in a shallow dish.
• Mix together the milk and eggs and place in a shallow bowl.
• Stir together the bread crumbs, Essence, and salt and place in a shallow dish.
• Heat vegetable oil about 1 1/2 inches deep, in a heavy saucepan or deep-fryer over medium-high heat to 325 to 330 degrees F.
• Dredge the mozzarella in the flour, shaking off any excess flour.
• Dip in the egg mixture and then the bread crumbs.
• Place mozzarella in hot oil and cook for 1 to 1 1/2 minutes, or until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Allow the mozzarella to stand for 3 to 5 minutes before serving, to allow the cheese to melt the entire way through.
• Serve warm on skewers or fondue forks with Puttanesca Dipping Sauce.
• To make the dipping sauce:.
• In a medium pot heat the olive oil over medium-high heat.
• Add the onion and saute until soft and lightly caramelized, about 5 minutes.
• Add garlic and cook an additional 2 minutes.
• Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 20 minutes.
• Add salt to taste, cover and set aside.
• Serve sauce warm or at room temperature.
• Enjoy!
• Yield: about 3 cups To make the Essence:.
• Combine all ingredients thoroughly.
• Yield: 2/3 cup.

Steps:

• Cut the mozzarella into approximately 2-1/2-by-1/2-inch sticks (you should have about 16 sticks, depending on the shape of your mozzarella).
• Put the flour in a small bowl. Beat the milk with the eggs in another bowl. Stir together the breadcrumbs and Parmesan in a third wide, shallow bowl.
• Working one at a time, coat a mozzarella stick in flour and shake off the excess. Dip the stick in egg, letting the excess drip off, then add it to the breadcrumbs and roll it to coat. Dip the stick in the egg one more time, again letting the excess drip off, and roll it in a final coat of breadcrumbs. You can pat the mozzarella stick gently between your hands to smooth out the coating. Transfer the coated mozzarella stick to a platter. Repeat with the remaining mozzarella sticks. Refrigerate the mozzarella sticks until cold, about 15 minutes.
• Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. Have a large brown paper bag ready for the fried sticks (they will stick to paper towels). Add half of the mozzarella sticks and fry, turning once, until golden brown on both sides, about 1 minute total. Transfer to the paper bag to drain. Return the oil to 350 degrees F (this is important, as the cheese will seep out if it is not hot enough) and fry the remaining mozzarella sticks.
• Serve hot with Homemade Pizza Sauce on the side.
• Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.

Steps:

• For the mozzarella balls: Preheat a deep fryer to 375 degrees F.
• Drain the mozzarella and pat dry.
• Add the flour to a casserole dish, the beaten eggs to a second, and whisk together the panko, parsley, lemon zest, red pepper flakes, salt and pepper in the third casserole dish.
• Dredge the mozzarella through the flour, then the egg, and finally the breadcrumbs. Place in the freezer for 10 minutes then fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays. Season with salt. Serve with the marinara cream sauce.
• For the sauce: Mix the red sauce, heavy cream and red pepper flakes together in a small bowl and microwave until warm, about 2 minutes. Use for dipping. Yield: 1 cup.

Steps:

• Line a rimmed baking sheet with parchment paper. Make room for the baking sheet in your freezer.
• Blitz the panko in a food processor until it has the texture of coarse sand. Make a dredging station by preparing 3 large resealable plastic bags. In the first bag, whisk together the eggs with 3 tablespoons water. In the second, combine the flour and 1 tablespoon salt. In the third, combine the panko and Parmesan, as well as the dried basil, dried oregano and/or dried parsley if using.
• Working in an assembly line, add the mozzarella to the egg mixture, tossing to coat. Allow any excess egg to drip off, then transfer the mozzarella to the flour mixture and shake to coat. Transfer the mozzarella back to the egg mixture, tossing to coat. Transfer the mozzarella to the panko mixture and shake to coat. Transfer the mozzarella back to the egg mixture and then the panko mixture one more time, then place on the parchment-lined baking sheet. Place the baking sheet with the mozzarella sticks in the freezer for 20 to 30 minutes (see Cook's Note).
• Meanwhile, make the marinara sauce. Heat the olive oil in a medium saucepan over medium heat. Add the fennel seeds and red pepper flakes and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the garlic and cook, stirring occasionally, 1 minute more. Stir in the tomato sauce and cook, stirring occasionally, until thickened, 10 to 15 minutes. Season with salt to taste and keep warm.
• When ready to fry the mini mozzarella sticks, add a 1/2 inch of neutral oil to a large skillet or Dutch oven and heat over medium heat until shimmering. Set a wire rack inside a rimmed baking sheet or line with paper towels.
• Fry the mozzarella sticks in batches until golden, 1 to 2 minutes per side. Transfer to the wire rack and immediately season with salt.
• Pour the marinara sauce into a ramekin, then place the mozzarella sticks on a serving platter, top with some Parmesan and the chopped parsley and enjoy!

Steps:

• Put the flour, egg and breadcrumbs into three separate bowls, seasoning each. Stir the dried oregano and garlic granules into the breadcrumbs.
• Coat the mozzarella sticks in the flour, dust off any excess, then dip into the beaten egg. Gently shake to remove the excess egg, then turn in the breadcrumbs until well-coated. Transfer to a baking sheet lined with baking parchment and arrange in a single layer, then freeze for 1 hr until completely solid.
• To make the dipping sauce, heat the oil in a saucepan, and fry the chillies and garlic for 2-3 mins until fragrant. Tip in the tomatoes, vinegar, sugar and some seasoning. Reduce the heat to a simmer and cook for 12-15 mins until thick and saucy. If you prefer a smooth sauce, blitz with a stick blender. Season to taste - you may need to add a little more sugar, vinegar or salt. Leave to cool. Will keep, covered in the fridge, for up to three days, or the freezer for up to three months.
• Fill a heavy-based saucepan no more than a third full of oil and heat to 180C, or until a cube of bread sizzles when dropped into the oil, and browns in about 30 seconds. Gently lower in the frozen mozzarella sticks - you'll need to do this in two batches to ensure the temperature remains high - and fry for 2-3 mins until the cheesy middle is melted and the outside is crisp and golden. Drain on kitchen paper. Serve straightaway, or leave to cool. Will keep, covered in the fridge, for up to three days, or the freezer for up to three months.
• To reheat, heat the oven to 220C/200C fan/gas 7 and bake on a tray for 8-10 mins until heated through. Season and serve with warm dipping sauce.

Steps:

• Pass tomatoes through the grater disc of a food processor. Stir in salt, olive oil, black pepper and basil. Set aside.
• Cut cheese curd into very small pieces and place in shallow, wide heatproof dish a couple inches deep, like a roasting pan.
• In large pot over high heat, bring 2 quarts water to 185 to 190 degrees. Stir in kosher salt, then pour over curds. Let curds sit, undisturbed, for a full minute.
• Press curds into corner of the pan with spoon or spatula and gently pack together. In three to four minutes, they will form a mass. The moment that happens, pour water from pan and knead cheese like bread dough until smooth and lump-free. (At this point, if not continuing with recipe, the cheese can be twisted into balls, plunged into cold water or milk to set the shape, and eaten as fresh mozzarella.)
• Press cheese into a loaf pan and refrigerate for at least 15 minutes, to set it. Meanwhile, set up station to bread the mozzarella: a shallow dish of flour, a shallow dish of beaten eggs and a shallow dish of bread crumbs.
• Move mozzarella to cutting board and trim into batons about 3 inches long and an inch thick. Roll in flour and then egg, flour and then egg again, and heap on the bread crumbs.
• Heat oil in a wok on stove over high heat. At 375 degrees, use a slotted spoon to lower mozzarella sticks into oil one at a time. Fry for a minute or less - just until golden brown. Drain on rack; blot dry. Serve mozzarella sticks with sauce on the side.