FRIED MOZZARELLA PUFFS
Sometimes even the most fun of foods needs a little refresh. Not only are these mozzarella puffs crispier and more fun to eat than the original fried mozzarella stick, but they're also easier since no breading is required! I haven't forgotten the marinara sauce, but feel free to use other sauces.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Combine water, butter, and salt in a saucepan over medium-high heat. Bring to a simmer; pour in flour all at once and reduce heat to medium. Stir with a wooden spoon or spatula until a dough starts coming together. Cook, scraping up and stirring the dough, for 2 to 3 minutes.
- Remove from heat; transfer dough to a mixing bowl. Let cool until no longer hot but still very warm, 5 to 10 minutes. Add egg and season with cayenne and freshly ground black pepper. Whisk vigorously until mixture combines into a very soft, sticky dough. Switch to a spatula and scrape dough into a ball.
- Seal dough and spatula with plastic wrap and refrigerate in the bowl until cool, about 1 hour.
- In the meantime, season marinara sauce with oregano, red pepper flakes, balsamic vinegar in a small pot over medium heat. Add anchovy fillet. Stir together and bring to a simmer. Let simmer for 10 minutes; turn off heat and let sit until ready to use.
- Grate mozzarella cheese over the dough and stir to combine.
- Heat oil to 350 degrees F (175 degrees C) in a deep fryer or heavy-duty pan over medium heat. Preheat oven to 200 degrees F (93 degrees C) or any temperature for keeping warm.
- Scoop out about 2 tablespoons of dough per puff and form into a football shape using two spoons. Fry puffs, 5 or 6 at a time, in the hot oil until browned, 2 to 3 minutes. Drain on paper towels. Keep puffs warm in low oven while frying the rest. Serve with hot marinara sauce.
Nutrition Facts : Calories 288.7 calories, Carbohydrate 12.1 g, Cholesterol 54.7 mg, Fat 23.7 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 6.8 g, Sodium 645.4 mg, Sugar 4.1 g
DEEP FRIED MOZZARELLA CHEESE STICKS
I have been playing around with this recipe since I was a teen. I love to make these for friends and they say they are better than the restaurant version. Stacey
Provided by Stacey Sweet
Categories Lunch/Snacks
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the eggs and water, set aside.
- combine the Italian bread crumbs, garlic powder, dried oregano and dried parsley.
- salt and pepper to taste.
- in a separate container, mix flour and cornstarch.
- cut mozzarella cheese into any desired shape, rectangle strips are traditional.
- One at a time, dip mozarella slices into the egg mixture, then the breadcrumbs, then the flour.
- fry sticks at 375 F until golden brown and serve with desired dipping sauce.
Nutrition Facts : Calories 686, Fat 31.8, SaturatedFat 16.7, Cholesterol 248.7, Sodium 1630, Carbohydrate 59.6, Fiber 3, Sugar 4.2, Protein 38.5
FRIED MOZZARELLA BALLS
Provided by Lillian Chou
Categories Appetizer Super Bowl Kid-Friendly Quick & Easy Oscars New Year's Eve Mozzarella Family Reunion Shower Deep-Fry Candy Thermometer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 dozen
Number Of Ingredients 6
Steps:
- Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.
- Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.
- Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)
CRISPY MOZZARELLA STICKS
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Place the Parmesan cheese into a shallow dish.
- Unfold 1 pastry sheet on a lightly floured surface. Cut the pastry sheet into 6 (5 x 3-inch) rectangles. Repeat with the remaining pastry sheet, making 12 in all.
- Place 1 cheese stick on a long edge of each pastry rectangle. Roll up the pastry around the cheese and press the seams and pinch the ends to seal. Brush the tops of the rolls with the egg mixture. Dip the tops into the Parmesan cheese. Place the rolls, seam-side down, onto a baking sheet. Prick the tops of the rolls with a fork.
- Bake for 15 minutes or until the sticks are golden brown. Remove the sticks from the baking sheet and let cool on a wire rack for 10 minutes.
- Heat the sauce in a 1-quart saucepan over medium heat until hot and bubbling, stirring occasionally. Serve the sauce with the sticks for dipping.
MOZZARELLA PUFFS
Make and share this Mozzarella Puffs recipe from Food.com.
Provided by CoffeeB
Categories < 30 Mins
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Make an indentation in the center of each biscuit.
- Sprinkle with oregano.
- Cut the mozzarella into 10 cubes.
- Place a cube in the center of each biscuit.
- Pinch dough tightly around cheese to seal.
- Place seam side down on an ungreased baking sheet.
- Spread pizza sauce over tops.
- Bake at 375 degrees 10-15 minutes.
MOZZARELLA PUFFS
Buttermilk biscuits are stuffed with mozzarella cheese, covered in pizza sauce and baked to golden perfection.
Provided by Arreinia Grubb
Categories Appetizers and Snacks Cheese
Time 20m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Make an indentation in the top of each uncooked biscuit. Fill indentations with oregano and a mozzarella cube. Pinch the dough around the mozzarella cubes.
- Place the biscuits, pinched side down, on a medium, ungreased baking sheet. Cover with pizza sauce.
- Bake in the preheated oven 10 to 12 minutes, or until golden brown.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 9.8 g, Cholesterol 5.7 mg, Fat 4.3 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 281.9 mg, Sugar 1.8 g
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