Fried Mozzarella Nuggets Food

FRIED MOZZARELLA STICKS

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 CHEESE STICKS

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.

FRIED MOZZARELLA

Steps:

• Remove the egg roll wrappers from the package and cover them with a damp paper towel. This will keep the wrappers from drying out. Have a small glass of water ready for sealing the wrappers.
• Place one egg roll wrapper on a cutting board. With damp fingers, moisten the outer edges of the wrapper. Place a piece of string cheese diagonally on one corner of the wrapper. Roll the cheese inside the wrapper to the halfway point and then fold the edges over the ends of cheese. Continue rolling, making sure the last corner seals. Place on a sheet pan, cover with a damp paper towel and repeat with the remaining cheese sticks.
• Heat 1 inch of oil in a large skillet over medium heat.
• While the oil is heating, warm the marinara in a saucepan over medium heat until warmed through. Place in a small serving bowl.
• Fry the egg rolls until golden and crisp, about 1 1/2 minutes, turning regularly. Remove to a paper-towel-lined plate to drain excess oil.
• Serve alongside the marinara.

FRIED MOZZARELLA BALLS WITH MARINARA CREAM SAUCE

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.

CHICKEN NUGGETS

Steps:

• In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
• Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
• Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.

MOZZARELLA EN CARROZZA

Steps:

• Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
• In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.
• In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
• Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
• Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Remove the sauce from the heat and stir in the basil and parsley.

FRIED MOZZARELLA

Steps:

• Preheat oven to 250 degrees. Place flour in a bowl. In another bowl, beat eggs. In a third bowl, combine panko with thyme. Season each with salt and pepper. Working with 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in breadcrumbs, pressing gently to adhere.
• In a small saucepan, heat vegetable oil over medium-high until pinch of breadcrumbs sizzles and floats to the top when added. Fry bocconcini, 4 at a time, until golden brown, turning occasionally, 2 minutes per batch. With a slotted spoon, transfer balls to paper towels to drain and season with salt. Keep warm in oven and repeat with remaining bocconcini. Serve with tomato sauce for dipping.