Ingredients: |
Ingredients: 8-12 oz. container of Mozzarella balls (or sticks cut into 1" pieces)
2 Eggs
1/4 C. Milk
1 C. Flour
2 C. Panko Bread Crumbs
1 Tbsp. dried Oregano
1/2 tsp. Garlic Salt
Salt and Pepper
Canola Oil for frying
Dipping Sauce:
1 Tbsp. Olive Oil
1/2 Onion, chopped
2 Garlic Cloves, chopped
14.5 oz can of Fire Roasted Diced Tomatoes
1 tsp. dried Basil
1 tsp. dried Oregano
1/8 tsp. Red Pepper Flakes or ground Cayenne Pepper
Salt and Pepper
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Directions: |
Directions:Mozzarella Bites or Sticks:
Drain the cheese and dry on paper towels. Prepare your breading station by having 3 bowls ready. Put flour in one and season with salt and pepper to taste. Mix the eggs with the milk and pour into the second bowl. Add the breadcrumbs with the dried oregano and garlic salt to the last bowl and mix well.
Dip each piece of cheese in the flour, then in the egg mixture and lastly in the breadcrumbs, shaking off excess after each step. Repeat the breading process again and place cheese balls on a flat plate.
Add oil up to the minimum line in a deep fryer, or in a medium sauce pan; heat to 350º. Carefully lower cheese balls, a few at a time and cook until they are golden, about a minute or so. Remove and drain on paper towels. Repeat with the remaining cheese making sure oil comes up to temperature before adding more cheese.
Dipping Sauce:
Heat the olive oil over medium-heat and add the onions. cook until translucent, about 6 minutes. Add the garlic, cook for a minute more and add the diced tomatoes (I don't like chunky sauce, so I puree them in the blender first).
Fill the tomato can half full with water and add it to the pot. Add spices and bring to a boil. Reduce heat, cover and simmer for about 20 minutes, until sauce has thickened to desired consistency. Season with salt and pepper to taste. |
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