FRIED MOZZARELLA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
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 CHEESE APPETIZERS
A crisp coating holds marvelous melted cheese, which tastes terrific when dipped into a homemade tomato sauce.-Jay Davis, Knoxville, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen appetizers (2-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Cut cheese into twenty-four 1/4-in. slices. Place the eggs, flour and bread crumbs in separate shallow bowls. Dip cheese slices in eggs, then coat with flour. Dip cheese again in eggs and coat with crumbs. Place on waxed paper-lined baking sheets; refrigerate for at least 1 hour., Meanwhile, in a small saucepan, saute garlic in 1 tablespoon oil for 1 minute; add the tomatoes, oregano, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40-45 minutes or until slightly thickened., In a large skillet, cook cheese slices in remaining oil over medium heat for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 123 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 257mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
FRIED MOZZARELLA
No guest will be able to resist this bite-size ball of gooey goodness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 40
Number Of Ingredients 8
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.
Nutrition Facts : Calories 117 g, Fat 4 g, Fiber 1 g, Protein 11 g
FRIED MOZZARELLA CHEESE STICKS
These fried cheese sticks are very easy to prepare and sooo good. Enjoy!
Provided by NANCI RENN
Categories Appetizers and Snacks Cheese
Time 30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 29.5 g, Cholesterol 82.8 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 7.5 g, Sodium 805.5 mg, Sugar 1.5 g
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
FRIED MOZZARELLA CHEESE WITH MARINARA
Fried mozzarella sticks with marinara, use your imagination when choosing spices. The spices listed here are just a suggestion. Be careful when frying, as some sticks split open when they are done, leaving lots of cheese in your frying oil. You may need more egg or bread crumbs, depending on how many sticks you have and how thick you coat them.
Provided by Dancer
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the mozzarella into sticks a bit more than about 1/4 inch thick and about 1 1/2 inches long.
- Coat the sticks with flour, shaking off excess.
- Combine the bread crumbs and seasonings in a flat dish.
- Beat the eggs and place in a separate bowl.
- Coat the sticks by dipping them in the egg and then in the bread crumbs.
- The coating on the first stick should be fairly dry when you finish the last stick.
- Repeat with another dip in the egg and then in the bread crumbs.
- Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked.
- Fry in batches, keeping the finished ones warm in the oven.
- Serve with chilled marinara sauce or salsa.
FRIED MOZZARELLA POCKETS
Just like mozzarella sticks:) And just about EVERYONE in the world loves these, so you may want to triple the recipe, because these go fast; and if your ENTIRE family is anything like mine, you know what happens when a "small" party of about 50 Italians are gathered in your home!!!
Provided by JamesDeansGirl
Categories Lunch/Snacks
Time 35m
Yield 12 pieces
Number Of Ingredients 10
Steps:
- Cut the mozzarella into 12 chunks; place each chunk on one half of a bread slice and fold the other half over the top.
- (Add any other filling ingredients with the cheese, if desired.) Press edges together to seal.
- In a small bowl, whisk together the eggs and milk.
- Spread the breadcrumbs in another shallow bowl.
- Dip the cheese pockets into the egg mixture, allowing excess to drip back in the bowl.
- Dredge in the breadcrumbs, tuning to coat evenly and completely.
- In a large, heavy frying pan, heat both oils over medium-high heat until hot but not smoking.
- Working in batches, fry the pockets, turning once, until deep golden brown--about 4 minutes each side.
- Drain on paper towels; sprinkle with sage.
- Serve hot with marinara sauce in dipping cups.
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