Fried Mozzarella With Puttanesca Dipping Sauce Recipes

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FRIED MOZZARELLA STICKS WITH CREAMY MARINARA



Fried Mozzarella Sticks with Creamy Marinara image

Provided by Molly Yeh

Categories     appetizer

Time 25m

Yield 12 sticks

Number Of Ingredients 14

Vegetable oil, for frying
1 cup jarred marinara sauce
1/3 cup creme fraiche
1/4 teaspoon crushed red pepper flakes
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
1/2 cup plain breadcrumbs
1/2 cup grated Parmesan
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
3 large eggs
1-pound block mozzarella, cut into twelve 3-by-1/2-by-3/4-inch-tall sticks

Steps:

  • Pour enough oil into a large Dutch oven or pot to come about 1 1/2 inches up the sides and fit the pot with a deep-fry thermometer. Bring the oil to 375 degrees F over medium-high heat.
  • Meanwhile, mix the marinara, creme fraiche and red pepper flakes in a medium microwave-safe bowl. Microwave for 1 minute until warm. Cover and set aside until ready to use.
  • Place a wire rack inside of a baking sheet. Set up a standard breading station with 3 wide, deep plates (or pie plates). Place the flour and 1/2 teaspoon salt in one plate. Mix the panko, plain breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, 1 teaspoon salt and a generous amount of black pepper into the second plate. Whisk the eggs into the third plate.
  • Take each mozzarella stick through the breading procedure: first in the flour, then the egg and then the panko mixture, then repeat in the egg and panko mixture again for a double breading. Transfer to the wire rack.
  • Working in batches, carefully drop 4 to 5 sticks into the oil and fry without touching until they are a deep golden brown and you can see some cheese starting to melt, 1 to 1 1/2 minutes. Remove with a slotted spoon or spider to a paper towel-lined baking sheet. Serve immediately with the sauce on the side.

FRIED MOZZARELLA STICKS



Fried Mozzarella Sticks image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

One 8-ounce block pasteurized part-skim mozzarella
1/2 cup all-purpose flour
2 tablespoons milk
4 large eggs
2 cups Italian breadcrumbs
2 tablespoons finely grated Parmesan
About 1 1/2 cups vegetable oil
1 cup warm Homemade Pizza Sauce, recipe follows
2 tablespoons olive oil
1/2 teaspoon dried oregano
3 cloves garlic, minced
1 pinch crushed red pepper flakes
One 32-ounce can crushed tomatoes
1 sprig fresh basil
Kosher salt

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.

FRIED MOZZARELLA WITH PUTTANESCA DIPPING SAUCE



Fried Mozzarella With Puttanesca Dipping Sauce image

Make and share this Fried Mozzarella With Puttanesca Dipping Sauce recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 1h

Yield 45 mozzarella squares

Number Of Ingredients 26

1 cup all-purpose flour
2 lbs regular mozzarella cheese or 2 lbs smoked mozzarella cheese (cut into 1 inch cubes)
1/4 cup milk
2 eggs, lightly beaten
1 1/2 cups Italian style breadcrumbs
1/2 teaspoon salt
vegetable oil, for frying
6-inch skewer, or fondue forks,for dipping
2 tablespoons olive oil
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 (28 ounce) can whole Italian plum tomatoes, pureed in a blender,with juice
1/2 cup pitted and finely chopped kalamata olive
1 tablespoon tomato paste
1 tablespoon drained capers
1 tablespoon minced anchovy fillet (4 to 5 fillets) (optional)
1/2 teaspoon dried crushed red pepper flakes
salt
3 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
2 teaspoons cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

Nutrition Facts : Calories 104.7, Fat 5.9, SaturatedFat 2.9, Cholesterol 25.5, Sodium 515.5, Carbohydrate 7.2, Fiber 0.9, Sugar 1.2, Protein 6

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