browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Recipe: Gluten Free Fried Mozz

GEDSC DIGITAL CAMERA
Posted by on June 17, 2013

TeiSo one of my favorite shoes is White Collar, and while I adore staring into Matt Bomer’s dreamy blue eyes while he helps Tim McKay solve crimes, I LOVE seeing Mozz in action (Willie Garson plays him to perfection!). No matter what happens, somehow Mozz is always on Neil’s side and helps out in whatever way he can. I’m not normally one for the sidekick but Mozz just shines and while I am far further behind in my episodes than I’d like to be, I still think of Mozz every time I make a recipe with Mozzarella cheese.

That includes my Fried Mozz. They are made with real Mozzarella cheese instead of sticks and are so very yummy and completely unhealthy for you, kinda like daydreaming over a con man like Neil Caffrey. Anyways, enough about my guilty vices, on with the recipe. Besides, I never claimed my food was healthy, but it is what people eat.

Gluten Free Fried Mozzerella

Gluten Free Fried Mozzarella with Marinara

Fried Mozz

DIFFICULTY: 2, just because of the oil and patience
TIME: Active: 20-30, passive 1 hr. So about 1.5 hours total
YIELD: 16 large orbs of ooey gooey deliciousness
 

Mise en Place

  • Sheet Pan
  • Deep fryer (or other method of frying)
  • 3 plastic bowls
  • paper towels for drying off excess oil
  • Frying Chopsticks (or metal tongs)
  • Whisk (or fork)
  • Freezer space for sheet pan

INGREDIENTS

  • 2+ cups Corn Meal
  • 3-4 eggs (whisked or forked till not lumpy)
  • 1 1/2 cups Sorghum Flour
  • 1/2 Tapioca Starch
  • 16 oz Pre Sliced Fresh Mozzarella Loaf ( Like BelGioioso )
  • Garlic Powder to taste
  • Onion Powder to taste
  • Italian Seasoning to taste

DIRECTIONS

Basically, put your eggs in one bowl and whisk until you’re not getting giant clumps of egg when you move a fork through it. In another bowl, place your corn meal; the corn meal measurement is inexact because it takes about 2 cups to coat everything, but you need more in there or you take the chance of breaking the cheese trying to get all the bits covered. And in the last bowl, you want to put your Sorghum Flour, Tapioca Starch, garlic powder, onion powder and Italian seasoning and mix it all together. Once you’ve removed your Mozzarella from its package you want to separate out the slices that have been done for you. Now lay them on a flat surface, I tend to use my sheet pans with a paper towel underneath. You want to dry those slightly damp cheese bits off.

Once the cheese is dry you want to designate a dry hand and a wet hand. This will keep you from getting everything all gunked up and creates a nice flow once you get used to it. Usually, since I’m a righty, my left hand is my dry hand and my right hand is my wet hand. Taking your dry hand, dredge (or coat) your mozzarella slabs in the Flour mixture and shake it LIGHTLY to get the excess off. This flour mixture gives the egg something to grip onto so it stays put. Placing the mozz into the egg with the wet hand without touching the egg, then use your wet hand to pick it up from the egg mixture and let it hang for a few seconds to get any too droopy parts back into it all. Then drop into the corn meal. This will help give it crunch and texture. Sometimes (always), I also season the cornmeal. Then using the dry hand, I make sure the corn meal is coated all over the mozzarella slabs then lay it back down on a flat surface. Then it’s a matter of doing it for all the slabs until they are all coated and look nice and yummy. Then you gotta put your flat surface into the freezer for about 30 minutes.

Once it’s nice and cool, I repeat the dredging into the egg and the cornmeal only. This is to make sure that any holes are covered, because when you drop cheese into really hot oil like you’re going to do, any leakage will make sure that your creation is a cheese flavored breaded hole. And that is just not fun at all.  So once it’s been dredged again, I put it back in the freezer for AT LEAST another 30 minutes. I like doing these ahead of time so I can feel like I can just get convenience foods like anyone else.

When you’re ready to fry, heat your deep fryer to 350-360. Once it’s heated up, drop 2-3 of them into the deep fryer at a time and watch them carefully, when they float and are a light golden brown (a little over a minute or so and they will be lighter than most mozzarella sticks), pull them up, pat them dry so they aren’t soggy and enjoy with a nice pizza or marinara sauce.

~Tabi

 

 

Print Friendly

One Response to Recipe: Gluten Free Fried Mozz

  1. Senka

    Hi,
    We’ve recently launched the website RecipesUS.com. It’s a search engine that aims to gather all the best recipes from US websites and blogs in one place. RecipesUS.com is part of the world’s second largest family of recipe sites, with sites in 37 countries, and hundreds of thousands of visitors every week. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: http://recipesus.com or send us an email on info@recipesus.com. We look forward to hearing from you!

    Kind regards,
    Senka

Add Comment Register



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>