Fried Mozzarella With Puttanesca Dipping Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

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

Recipe

• 1 pat the mozzarella dry, making sure there is no water on the surface, and set aside.
• 2 place the flour in a shallow dish.
• 3 mix together the milk and eggs and place in a shallow bowl.
• 4 stir together the bread crumbs, essence, and salt and place in a shallow dish.
• 5 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.
• 6 dredge the mozzarella in the flour, shaking off any excess flour.
• 7 dip in the egg mixture and then the bread crumbs.
• 8 place mozzarella in hot oil and cook for 1 to 1 1/2 minutes, or until golden brown.
• 9 remove with a slotted spoon and drain on paper towels.
• 10 allow the mozzarella to stand for 3 to 5 minutes before serving, to allow the cheese to melt the entire way through.
• 11 serve warm on skewers or fondue forks with puttanesca dipping sauce.
• 12 to make the dipping sauce:.
• 13 in a medium pot heat the olive oil over medium-high heat.
• 14 add the onion and saute until soft and lightly caramelized, about 5 minutes.
• 15 add garlic and cook an additional 2 minutes.
• 16 add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 20 minutes.
• 17 add salt to taste, cover and set aside.
• 18 serve sauce warm or at room temperature.
• 19 enjoy!
• 20 yield: about 3 cups to make the essence:.
• 21 combine all ingredients thoroughly.
• 22 yield: 2/3 cup.