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101 Recipes For The Deep Fryer is a useful Cookbook for Deep Fryer which can acquaint you with great recipes for cooking in a deep fryer,Read More...

Thursday, 1 January 2009

Deep Fryed Mozzarella Cubes

Deep Fryed Mozzarella Cubes
Pizzaola Sauce
1 tablespoon olive oil
1/3 cup finely chopped onion
1 clove garlic, crushed in press
1 cup tomato sauce
1/4 cup water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon hot red pepper flakes
Mozzarella Cubes
1 pound Mozzarella cheese, cut in 36 1" cubes
1/2 cup all-purpose flour
3 large eggs, beaten
3/4 cup Italian bread crumbs
10 strands spaghetti, broken into 36 3-inch lengths
vegetable shortening or oil, for frying
To make the sauce: In a small saucepan over medium heat, heat the oil. Add the onion
and cook, stirring occasionally, until golden, about 4 minutes. Add the garlic and cook
until fragrant, about 1 minute. Stir in the tomato sauce, water, oregano, basil, and red
pepper flakes. Bring to a simmer and reduce heat to low. Simmer until slightly thickened,
about 10 minutes. Set aside and keep warm. (The sauce can be prepared up to 1 day
ahead, covered, and refrigerated. Reheat before serving.)
To make the cubes: Preheat the oven to 200 degrees F. Line one baking sheet with waxed
paper, and another baking sheet with paper towels. In a deep Dutch oven, melt vegetable
shortening over high heat to a depth of 2 to 3 inches and heat it to 365 degrees F.
Place the flour in a shallow bowl. Beat the eggs in another shallow bowl. Place the bread
crumbs in a third shallow bowl. One at a time, roll each mozzarella cube in the flour, dip
in the eggs, then coat completely with the bread crumbs. Set aside on the waxed paper.
Deep-fry the spaghetti until golden brown, about 2 minutes. Using a wire-mesh skimmer,
transfer to the paper towels to drain and cool. In batches, without crowding, deep-fry the
mozzarella cubes until golden brown, about 3 minutes. Using the skimmer, transfer to the
paper towels and keep warm in the oven while frying the rest.
To serve, spear each cube with a spaghetti stick. Serve immediately with a bowl of the
warm sauce for dipping.
Makes 36 cubes. (4 to 6 appetizer servings)
Tuna Croquettes
Serve these deep fried tuna croquettes with French fries or rice
2 tablespoons butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
2 cans (7 ounces each) tuna, drained
2 tablespoons chopped parsley
1/2 teaspoon lemon juice
fine dry bread crumbs
1 egg, lightly beaten
2 tablespoons water
oil for deep frying
In medium saucepan, melt butter. Add flour, salt and pepper; mix well. Gradually add
milk and cook until thick, stirring constantly. Stir in tuna, parsley and lemon juice; mix
well then chill. Shape mixture into 8 croquettes; roll in crumbs, dip into slightly beaten
egg mixed with water and roll again in crumbs. Fry in small batches in deep fat at about
370° for about 5 minutes
Croquettes should be golden brown. Transfer tuna croquettes to paper towels to drain.
Serves 4


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