Beer Battered Italian Mozza Balls Recipe

Beer Battered Italian Mozza Balls Recipe | Jeff Mauro

Beer Battered Italian Mozza Balls
Level: Intermediate
Yield: 20 mozza balls
Nutritional Analysis Per Serving (Serving Size: 1 of 20 servings)
Calories 913
Total Fat 95 g
Saturated Fat 18 g
Carbohydrates 11 g
Dietary Fiber 1 g
Sugar 2 g
Protein 7 g
Cholesterol 19 mg
Sodium 415 mg
Total: 55 min
* Active: 25 min

Back in my high school days at Oak Park River Forest, mozzarella sticks were a daily staple. They were never warm, always a bit soggy, slightly congealed, and overly greasy, with a bland red sauce. Yet, I devoured every bite. Ever since, my mission has been to craft the ultimate fried mozzarella experience. I believe I've achieved it. The secret lies in using medium-sized fresh mozzarella balls paired with a crispy beer batter. These are essentially Italian cheese curds. One dip in the pepperoni MauroNara sauce, and you'll be moved to tears of pure joy.

Ingredients

Beer Batter:

• 3/4 cup all-purpose flour
• 1/4 cup rice flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• One 11-ounce bottle COLD Italian lager, like Peroni

• 2 tablespoons giardiniera oil
• 4 ounces pepperoni (about 1/2 stick), casing removed and minced until fine in a food processor
• 1 teaspoon Italian seasoning
• Kosher salt
• 3 tablespoons mild giardiniera in oil, chopped
• 3 cloves garlic, grated on rasp
• One 28-ounce can crushed tomatoes
• Freshly ground black pepper

• 8 cups peanut oil
• 1/4 cup rice flour
• Two 8-ounce tubs of ciliegine mozzarella balls (a little smaller than bocconcini)
• Kosher salt

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Directions

1. Make the beer batter: Combine the all-purpose flour, rice flour, baking powder, and salt in a bowl. Gradually pour in about 1 cup of the beer while whisking gently, adding more beer as needed to achieve a thick pancake batter texture. Chill the batter for at least 15 minutes, or up to 30 minutes. If it thickens too much, add a bit more beer to restore the desired consistency before using.
2. Prepare the Pepperoni MauroNara: Warm a medium pot over medium-low heat. Pour in the giardiniera oil, add the pepperoni, Italian seasoning, and a pinch of salt. Saut gently until the pepperoni releases its fat. Stir in the giardiniera and cook until the pepperoni is tender, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Pour in the crushed tomatoes, stir, and simmer for 15 to 20 minutes. Season with salt and pepper to taste.
3. Fry the mozzarella balls: Set your oven to 200 degrees F. Place a wire rack on a sheet pan. Pour the peanut oil into a large Dutch oven or heavy pot and heat to 375 degrees F over medium-high heat.
4. Place the rice flour in a shallow dish. Coat each mozzarella ball in the flour, ensuring they are fully covered. Dip the floured balls into the beer batter. Carefully lift them out with a spider or two forks and lower them into the hot oil. Fry until golden brown, about 2 to 3 minutes. Transfer the cooked mozza balls to the sheet pan and sprinkle with salt. Keep them warm in the oven while frying the rest.
5. Serve the mozzarella balls with warm Pepperoni MauroNara sauce.

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