Fried Mozzarella With Smoked Raspberry Bbq Sauce |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I took the classic combo idea of mozzarella cheese sticks and marinara and took it in a slightly different direction. I LOVE sweet and savory and thought if brie pairs well with fruits and preserves/jams, why not mild gooey mozzarella? Read more ? After some online food dork research, I found that Albany NY is known for dipping mozzarella sticks in a raspberry sauce... awesome!!! Hope you try my unique spin and enjoy :-) Note: if you don't have or don't want to use liquid smoke, just use smoked mozzarella instead for that flavor Ingredients:
smoked raspberry barbecue sauce |
1 cup organic ketchup |
10 oz. fresh organic raspberries |
2 tablespoons apple cider vinegar |
1/4 cup brown sugar |
1/4 cup chambord liquor |
1/4 cup of local honey |
1 chipotle chilies (smoked jalapenos), chopped |
1/4 cup chopped onion |
1-2 cloves fresh garlic, crushed |
1 teaspoon all natural liquid smoke |
1 (8 oz) container ciliegine fresh mozzarella balls |
flour, egg wash and panko breadcrumbs for breading |
hawaiian black lava sea salt |
fresh raspberries for garnish |
canola oil, for frying |
Directions:
1. for sauce:
2. In a non reactive sauce pan add apple cider vinegar, ketchup, raspberries, chipotle, liquid smoke and brown sugar. Bring to a boil then reduce to simmer.
3. In a separate pan, saute onion and garlic, deglaze pan with chambord, add honey. Reduce slightly, so it's syrupy.
4. Transfer reduction to pan with ketchup mixture and puree with a hand blender. Simmer until slightly reduced. Remove from heat to cool.
5. Bread each mozzarella ball by dredging in flour, eggwash seasoned with a little salt, then panko bread crumbs. Place 2 balls on each skewer and repeat with remaining cheese. Place in fridge for at least one hour or flash freeze for 30 minutes (this prevents cheese from melting too much when fried).
6. Heat canola oil to 375 degrees. Fry skewered mozzarella balls until golden brown then drain on paper towels. Sprinkle with black lava salt and serve with Smoked Raspberry Barbecue Sauce and fresh raspberry garnish.
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