Cooking Lesson #617: Fried Mozzarella Puffs

…from the Perspectives’ Kitchen

How you doin’? One of my favorite Italian appetizers are double-breaded deep-fried mozzarella sticks but sometimes even perfection needs a little refresher.
 
So, here’s my modern makeover on mozzarella sticks. Fried Mozzarella Puffs are a cross between Café du Monde Beignets and Rao’s Mozzarella Sticks. No breading is required. They are easier, crispier and cuter than ordinary cheesy sticks.
 
How do make these, you ask? It begins with choux pastry (cream puff pastry dough). Make a kind of roux by combining butter, flour, and water together in a pan until it clumps into a smooth dough, then incorporate egg and seasonings once it’s cooled down a bit.
 
While the fridge works its magic on the dough, season up the jarred marinara sauce of your choice. All that’s left is to incorporate the mozzarella cheese into the cooled dough. Now just scoop it out and drop the cheese balls into the fryer. You’re never going to dip another cheese stick again.
 
Prep time:  20 minutes
Chill time: 60 minutes
Fry time:  15 minutes
Yield:  12 puffs
 
Ingredients 
1/3 cup water
2 tablespoons unsalted butter
1 teaspoon kosher salt
1/3 cup all-purpose flour
1 large egg
1 pinch cayenne pepper
1 pinch freshly ground black pepper
1/2 teaspoon dried oregano
1 cup marinara sauce, or to taste
1/2 teaspoon red pepper flakes
1 teaspoon balsamic vinegar
4 ounces low-moisture mozzarella cheese
4 cups canola oil for frying
1 anchovy fillet
 
Directions

1. Combine the water, butter and salt in a saucepan over medium-high heat. Be careful not to brown the butter.
2. Bring the mixture to a simmer and pour in the flour all at once. Reduce the 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.
3. Remove from heat and transfer dough to a mixing bowl.
4. Let the dough cool until no longer hot but still very warm… about 5 to 10 minutes.
5. 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.
6. Seal dough with plastic wrap and refrigerate in the bowl until cool; about 1 hour.
7. In the meantime, using a small sauce pan over medium heat season marinara sauce with oregano, red pepper flakes, balsamic vinegar.
8. Add anchovy fillet.
9. Stir the sauce and bring it to a simmer. Let simmer for 10 minutes; turn off heat and let sit until ready to use.
10. Grate mozzarella cheese over the dough and stir to combine.
11. Heat frying oil to 350⁰ F in a deep fryer or heavy-duty Dutch oven over medium heat.
12.  Preheat an oven to 200⁰ F to keep the fried puffs warm while continuing to cook the remaining puffs.
13. Scoop out about 2 tablespoons of dough per puff and form into a football shape using two spoons.
14. Fry the puffs, 5 or 6 at a time, in the hot oil until browned for 2 to 3 minutes.
15. Drain on paper towels.
16. Keep puffs warm in a low-temperature oven while frying the remaining puffs.
17. Serve with hot marinara sauce.

Chefs Secret:  This recipe works well with shredded Smoked Gouda, Cheddar, Pepper-Jack or Swiss cheeses.
Quip of the Day: “What do you call a row of people lifting mozzarella—a cheesy pick-up line.” Let’s hear the rim shot... bud-dum!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
#Appetizers #FriedMozzarellaPuffs #Mozzarella #ChouxDough #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2023

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