Fried Mozzarella Balls with Marinara Cream Sauce (Patrick and Gina Neely) |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Ingredients:
1 (8-ounce) container mini mozzarella cheese balls (bocconcini) |
1 cup all-purpose flour |
2 eggs, beaten |
2 cups panko (japanese breadcrumbs) |
1 tablespoon chopped fresh flat-leaf parsley |
1 tablespoon lemon zest |
pinch of red pepper flakes |
kosher salt and freshly ground pepper |
1 cup red sauce |
2 tablespoons heavy whipping cream |
pinch of red pepper flakes |
Directions:
1. For the mozzarella balls: Preheat a deep fryer to 375 degrees F.
2. Drain the mozzarella and pat dry.
3. Add the flour to a casserole dish, the beaten eggs to a second, and whisk together the panko, parsley, lemon zest, red pepper flakes, salt and pepper in the third casserole dish.
4. Dredge the mozzarella through the flour, then the egg, and finally the breadcrumbs. Place in the freezer for 10 minutes then fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays. Season with salt. Serve with the marinara cream sauce.
5. For the sauce: Mix the red sauce, heavy cream and red pepper flakes together in a small bowl and microwave until warm, about 2 minutes. Use for dipping. Yield: 1 cup.
|
|