Fried Mozzarella Wedges with Infused Spicy Marinara

Anytime we go out to a restaurant, I often find myself wanting to just order 4 different appetizers & call it good. Anyone else? 🙂 Fried mozzarella is hands down one of my top favorites (right next to chips & queso.) I won’t lie, this elevated version with the spicy marinara is pretty hard to beat. Fresh mozzarella is an absolute must in my opinion for this recipe. So if you can avoid it, don’t opt for the sticks sometimes used! 

Guide to making your own infused canna sugar can be found here!

 

Fried Mozzarella with Infused Spicy Marinara

Course Appetizer

Ingredients
  

Spicy Marinara

  • 1/4 cup olive oil
  • 1/2 sweet onion chopped
  • 8 oz cherry tomatoes halved
  • 3 cloves garlic minced
  • 1/2 cup white wine
  • 8 ounce can of tomato sauce
  • 1/2 tbsp crushed red pepper
  • 1 tsp oregano
  • 1 tsp canna sugar
  • 1 sprig of fresh basil
  • salt and pepper to taste

Fried Mozzarella

  • Fresh mozzarella, cut into wedges
  • 1/4 cup flour
  • 1/2 cup panko breadcrumbs
  • 1/2 cup regular plain bread crumbs
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp parsley
  • frying oil of choice

Instructions
 

Spicy Marinara

  • Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Saute 1/2 sweet onion + halved cherry tomatoes until slightly softened.
  • Add in garlic and sauté another minute or so, careful not to burn the garlic.
  • Stir in crushed red pepper.
  • Pour in 1/2 cup white wine and let simmer until its mostly evaporated but not completely. 5 minutes or less, stirring frequently.
  • Add in tomato sauce, oregano, canna sugar, salt + pepper, and stir together.
  • Add in your basil sprig and let simmer for 10-15 min.
  • Remove the basil sprig, taste and adjust seasonings if needed.

Mozzarella Wedges

  • Begin by making an assembly line. In one dish add flour. In a second dish, make an egg wash of the eggs + milk. In the third stir together your breadcrumbs, parmesan cheese, and parsley.
  • Cut your mozzarella into wedges, and one by one go down the assembly line. Coating each wedge in the flour, then the egg wash, and then the breadcrumbs. I usually dip a second time into the egg wash and back once more into the breadcrumbs.
  • Set the wedges on a plate and chill in the freezer for 10 minutes or so while you heat the oil.
  • In a heavy pot heat 2 inches of frying oil to 350 degrees. Carefully fry a few pieces at a time for 2-3 minutes, flipping them over halfway.
  • Drain on a paper towel lined plate and serve immediently with your spicy marinara. Enjoy!

 

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