Pan Fried Buffalo Mozzarella With Tomato Relish Food

PAN FRIED BUFFALO MOZZARELLA WITH TOMATO RELISH

Steps:

• Ina bow, add relish ingedients and let stand while you prepare the following:.
• heat 1/4 inch olive oil In a heavy bottom pan until it shimmers
• beat egg whites in a bowl until frothy and add salt and pepper.
• pour breadcrumbs in a pie plate.
• dredge mozzarella slices in egg and then breadcrumbs TWICE.
• Fry breaded cheese in oil for 1 and 1/2 minutes on each side.
• top each slice with a scoop of relish.
• Enjoy!

BUFFALO FRIED MOZZARELLA BITES

Steps:

• For the mozzarella bites: Cut the mozzarella sticks into fourths, creating bite-sized pieces. Set aside.
• Add the flour to a shallow dish. Combine the eggs and milk in a second shallow dish. Combine the panko, Parmesan and parsley in a third shallow dish.
• Bread the mozzarella by first rolling each piece in the flour, then dunking it in the egg/milk mixture, then placing it in the panko mixture. Use your hands to ensure the entire piece is coated in the breadcrumbs. Transfer to a sheet pan and repeat with the remaining mozzarella pieces. Transfer to the freezer to firm up, about 30 minutes.
• Meanwhile, add two inches of oil to a skillet. Heat to 375 degrees F.
• For the buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Heat until the butter has melted and the sauce is hot, then remove from the heat and cover to keep warm.
• Fry the mozzarella bites in batches until golden, between 45 seconds to 1 minute, being careful not to overcook. Carefully remove to drain on a paper towel and immediately sprinkle with a pinch of salt. Serve hot alongside a bowl of warm buffalo sauce, a bowl of ranch dressing and the carrot and celery sticks.

DEEP-FRIED MOZZARELLA SANDWICHES WITH TOMATO SAUCE

Steps:

• To make the sauce: heat the olive oil in a pan and fry the onion and garlic for 30-60 seconds.
• Add the tomatoes to the pan, then the oregano and wine and bring to the boil. Reduce the heat and simmer for 15-20 minutes. Allow to cool slightly.
• Place the sauce in a food processor or blender and season with salt and pepper. Blend for a few seconds, leaving the mixture a little chunky. Add the basil leaves to the sauce.
• Cut the bread slices into slightly larger discs than the mozzarella slices. Dip one side of the bread slices into the milk and then place a slice of mozzarella on the dry side with some basil leaves. Season the mozzarella with salt and pepper and make a sandwich with the other slice of bread, milk-soaked side on the outside.
• Season the eggs with salt and pepper. Coat the sandwiches with the beaten egg.
• Heat the oil in a deep-fat fryer and when hot deep fry the sandwiches for about 3-4 minutes until golden and crisp on the outside. Drain on kitchen paper
• To serve: reheat the sauce and spoon the hot sauce onto the plate; place 2 mozzarella sandwiches in the middle and serve straight away.

BUFFALO MOZZARELLA POACHED IN TOMATO-BASIL SAUCE

Steps:

• Combine the garlic, 4 tablespoons of olive oil, 1/4 teaspoon of salt and pepper to taste and let stand for 30 minutes.
• Meanwhile, bring a large pot of water to a boil. Add the tomatoes and cook for 5 minutes. Drain well. Pass the tomatoes through a food mill and set aside. Heat the remaining olive oil in a large wide pot over medium heat. Add the onion and saute until softened, about 5 minutes. Add the tomatoes, remaining salt and pepper to taste. Simmer slowly for 20 minutes, stirring occasionally.
• Place the mozzarella in the simmering sauce; only half of each mozzarella ball should be submerged. Remove from the heat and let stand 10 minutes. Chop 8 of the basil leaves and cut the rest across into thin strips.
• Remove the mozzarella from the sauce, being careful not to splash sauce on the top of each ball. Stir the chopped basil into the sauce and scrape it into a serving bowl. Place the mozzarella back in the sauce. Stir the basil strips into the garlic oil and spoon the mixture over the mozzarella. Serve with toasted slices of good country-style bread.