- Serves: 6 People
- Prepare Time: 20 min
- Cooking Time: 15 min
- Calories: 289
- Difficulty:
Medium
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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.
Ingredients
Directions
- 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 the mixture combines into a very soft, sticky dough. Switch to a spatula and scrape the 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 a low oven while frying the rest. Serve with hot marinara sauce.
Fried Mozzarella Puffs
Snacks
Mar 23, 2020
Serves
6 People
Prepare Time
20 min
Cooking Time
15 min
Calories
289
Difficulty
Medium
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.
Ingredients
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1/3 cup water
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2 tablespoons unsalted butter
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1 teaspoon kosher salt
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1/3 cup all-purpose flour
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1 large egg
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1 pinch cayenne pepper
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1 pinch freshly ground black pepper
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1/2 teaspoon dried oregano
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1 cup marinara sauce, or to taste
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1/2 teaspoon red pepper flakes
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1 teaspoon balsamic vinegar
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4 ounces low-moisture mozzarella cheese
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4 cups canola oil for frying
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1 anchovy fillet
Directions
- 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 the mixture combines into a very soft, sticky dough. Switch to a spatula and scrape the 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 a low oven while frying the rest. Serve with hot marinara sauce.
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