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Fried Mozzarella with Puttanesca Dipping Sauce (Emeril Lagasse) Recipe

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Fried Mozzarella with Puttanesca Dipping Sauce (Emeril Lagasse)
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Ingredients
10
Count
Nutrition
56
Calories
Total time
57
Minutes
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Ingredients:

Directions:

  1. Pat mozzarella dry, making sure there is no water on the surface, and set aside. Place the flour in a shallow dish. Combine the milk and eggs and place in a shallow bowl. Stir together the bread crumbs, Essence, and salt and place in a shallow dish.
  2. 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.
  3. Dredge the mozzarella in the flour, shaking off any excess flour. Dip in the egg mixture and then the bread crumbs. Place mozzarella in hot oil and cook for 1 to 1 1/2 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels. Allow mozzarella to stand for 3 to 5 minutes before serving, to allow the cheese to melt the entire way through. Serve warm on skewers or fondue forks with Puttanesca Dipping Sauce
  4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  5. 2 1/2 tablespoons paprika
  6. 2 tablespoons salt
  7. 2 tablespoons garlic powder
  8. 1 tablespoon black pepper
  9. 1 tablespoon onion powder
  10. 1 tablespoon cayenne pepper
  11. 1 tablespoon dried oregano
  12. 1 tablespoon dried thyme
  13. Combine all ingredients thoroughly.
  14. Yield: 2/3 cup
  15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  16. Puttanesca Dipping Sauce:
  17. 2 tablespoons olive oil
  18. 1/2 cup finely chopped onion
  19. 1 tablespoon minced garlic
  20. 1 (28-ounce) can whole Italian plum tomatoes, pureed in a blender, with juice
  21. 1/2 cup pitted, and finely chopped kalamata olives
  22. 1 tablespoon tomato paste
  23. 1 tablespoon drained capers
  24. 1 tablespoon minced anchovy fillets (4 to 5 fillets)
  25. 1/2 teaspoon dried crushed red pepper flakes
  26. Salt
  27. In a medium pot heat the olive oil over medium-high heat. Add the onion and saute until soft and lightly caramelized, about 5 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 20 minutes. Add salt to taste, cover and set aside. Serve sauce warm or at room temperature.
  28. Yield: about 3 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 56.04 Kcal (235 kJ)
Calories from fat 3.64 Kcal
% Daily Value*
Total Fat 0.4g 1%
Cholesterol 10.93mg 4%
Sodium 205.44mg 9%
Potassium 36.22mg 1%
Total Carbs 5.6g 2%
Sugars 0.49g 2%
Dietary Fiber 0.67g 3%
Protein 7.49g 15%
Iron 0.2mg 1%
Calcium 203.5mg 20%
Amount Per 100 g
Calories 186.99 Kcal (783 kJ)
Calories from fat 12.13 Kcal
% Daily Value*
Total Fat 1.35g 1%
Cholesterol 36.47mg 4%
Sodium 685.46mg 9%
Potassium 120.85mg 1%
Total Carbs 18.7g 2%
Sugars 1.62g 2%
Dietary Fiber 2.23g 3%
Protein 24.99g 15%
Iron 0.8mg 1%
Calcium 678.9mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

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