Fried Mozzarella With Puttanesca Dipping Sauce

Name: Fried Mozzarella With Puttanesca Dipping Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 45 mozzarella squares
Ingredients: 1 cup all-purpose flour; 2 lbs regular mozzarella cheese or 2 lbs smoked mozzarella cheese (cut into 1 inch cubes); 1/4 cup milk; 2 eggs, lightly beaten; 1 1/2 cups Italian style breadcrumbs; 1/2 teaspoon salt; vegetable oil, for frying; 6-inch skewer, or fondue forks,for dipping; 2 tablespoons olive oil; 1/2 cup finely chopped onion; 1 tablespoon minced garlic; 1 (28 ounce) can whole Italian plum tomatoes, pureed in a blender,with juice; 1/2 cup pitted and finely chopped kalamata olive; 1 tablespoon tomato paste; 1 tablespoon drained capers; 1 tablespoon minced anchovy fillet (4 to 5 fillets) (optional); 1/2 teaspoon dried crushed red pepper flakes; salt; 3 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 2 teaspoons cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

(2)

Recipe by Sharon123

From Emeril Live, a wonderful yummy snack or make it lunch with a nice salad!

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 1hr

YIELD: 45 mozzarella squares

UNITS: US

INGREDIENTS

Nutrition

1

cup all-purpose flour
2

lbs regular mozzarella cheese or 2 lbs smoked mozzarella cheese (cut into 1 inch cubes)
¹⁄₄

cup milk
2

eggs, lightly beaten
1 ¹⁄₂

cups Italian style breadcrumbs
¹⁄₂

teaspoon salt
vegetable oil, for frying
6-inch skewer, or fondue forks,for dipping
Puttanesca Dipping Sauce
2

tablespoons olive oil
¹⁄₂

cup finely chopped onion
1

tablespoon minced garlic
1

(28 ounce) can whole Italian plum tomatoes, pureed in a blender,with juice
¹⁄₂

cup pitted and finely chopped kalamata olive
1

tablespoon tomato paste
1

tablespoon drained capers
1

tablespoon minced anchovy fillet (4 to 5 fillets) (optional)
¹⁄₂

teaspoon dried crushed red pepper flakes
salt
Essence use 1/2 tsp
3

tablespoons paprika
2

tablespoons salt
2

tablespoons garlic powder
1

tablespoon black pepper
1

tablespoon onion powder
2

teaspoons cayenne pepper
1

tablespoon dried oregano
1

tablespoon dried thyme

DIRECTIONS

Pat the mozzarella dry, making sure there is no water on the surface, and set aside.
Place the flour in a shallow dish.
Mix together the milk and eggs and place in a shallow bowl.
Stir together the bread crumbs, Essence, and salt and place in a shallow dish.
Heat vegetable oil about 1 1/2 inches deep, in a heavy saucepan or deep-fryer over medium-high heat to 325 to 330 degrees F.
Dredge the mozzarella in the flour, shaking off any excess flour.
Dip in the egg mixture and then the bread crumbs.
Place mozzarella in hot oil and cook for 1 to 1 1/2 minutes, or until golden brown.
Remove with a slotted spoon and drain on paper towels.
Allow the mozzarella to stand for 3 to 5 minutes before serving, to allow the cheese to melt the entire way through.
Serve warm on skewers or fondue forks with Puttanesca Dipping Sauce.
To make the dipping sauce:
In a medium pot heat the olive oil over medium-high heat.
Add the onion and saute until soft and lightly caramelized, about 5 minutes.
Add garlic and cook an additional 2 minutes.
Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 20 minutes.
Add salt to taste, cover and set aside.
Serve sauce warm or at room temperature.
Enjoy!
Yield: about 3 cups To make the Essence:
Combine all ingredients thoroughly.
Yield: 2/3 cup.