FRIED BOCCONCINI WITH SPICY TOMATO SAUCE
Little nuggets of fresh mozzarella cheese, known as bocconcini, are breaded and deep-fried, then paired with a piquant tomato sauce for dipping. Adapted from chef Nate Apleman of SPQR via Williams Sonoma.
Provided by Chef Kate
Categories Cheese
Time 45m
Yield 50 bocconcini
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute. Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.
- Preheat an oven to 200°F.
- Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.
- In a bowl, whisk together the eggs and milk. Put the egg mixture, flour and bread crumbs in separate wide, shallow bowls.
- Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step. Then bread each piece of cheese again.
- In a large, deep sauté pan over medium-high heat, pour in olive oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer. Working in batches, fry the cheese until golden, about 2 minutes. (Or follow the directions of your deep fryer.) Transfer to a paper towel-lined plate and season the fried cheese with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.
- Let the fried cheese cool for at least 7 minutes before serving. Serve with the warm tomato sauce for dipping.
Nutrition Facts : Calories 123.4, Fat 5.6, SaturatedFat 2.8, Cholesterol 31.6, Sodium 218.4, Carbohydrate 11.6, Fiber 0.8, Sugar 1.4, Protein 6.4
TOMATO AND BOCCONCINI CAPRESE
Provided by Geoffrey Zakarian
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the red and yellow tomatoes into quarters, and using a paring knife cut the skin away. Cut the quarters into 1-inch pieces. Scatter the cut tomatoes and currant tomatoes over a platter. Distribute the mozzarella balls between the tomato pieces. Drizzle with olive oil. Sprinkle with basil and season with salt and pepper.
DEEP-FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY
Provided by Giada De Laurentiis
Categories side-dish
Time 4h11m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes.
- For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels.
- Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.
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.)
FRIED MOZZARELLA STICKS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
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.
MOZZARELLA STICKS WITH CHILLI TOMATO SAUCE
Make these moreish mozzarella sticks in advance for fuss-free party food. Just pop them in the oven as guests arrive and serve with our chilli tomato sauce
Provided by Anna Glover
Categories Canapes
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 242 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
AIR-FRIED MOZZARELLA CHEESE BITES WITH SPICY MARINARA SAUCE
These mozzarella sticks are coated in Italian-seasoned bread crumbs, cooked until crispy in the air fryer, and served with a zesty marinara dipping sauce.
Provided by Allrecipes
Categories Appetizers and Snacks Cheese
Time 1h20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 22.6 g, Cholesterol 46 mg, Fat 6.7 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 3.5 g, Sodium 574 mg, Sugar 3.2 g
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