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
- 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.
- 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.
- 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.
- 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.
- Serve the mozzarella balls with warm Pepperoni MauroNara sauce.
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