When I made Blood Orange Bourbon Barbecue Sauce for the big game day, I posted that it would be great with deep-fried mozzarella in place of the standard marinara. Today was the day to test that theory.
As predicted, the pairing of deep-fried, cheesy sticks of molten mozzarella cheese and blood orange dipping sauce is a winner. This sauce elevates the cheesy appetizer, rumored to have been around since the 14th century, to new heights. I loved this. The sauce takes a bit of time to prepare but is well worth the effort. I plan to freeze the extra sauce and bring it out again the next time I make mozzarella cheese sticks.
- Mozzarella sticks (I used block cheese, cut into sticks 4" in length)
- Beaten Egg
- Italian style bread crumbs
- Canola Oil
- Cut the mozzarella cheese into sticks about a half-inch in diameter and four inches in length. I made eight of these for two people but you can adjust for your needs. Beat an egg with a fork and pour onto a shallow plate. Pour the breadcrumbs onto a shallow plate. Heat 2 inches of oil in a deep pot on the stove to 350 degrees or until a pinch of bread crumbs sizzle when added to the oil. Using a wire spatula, lower the cheese, two pieces at a time into the hot oil. Cook until light golden brown and remove immediately to a paper towel lined baking sheet to drain. Do not leave these in the hot oil for more than a few seconds or the cheese will melt break out of the breading. You will end up with a big mess. They cook really fast so don't turn your back on them. Finish cooking, two at a time. You can keep them warm in a 250 degree oven until all are done.
From Taylor Takes a Taste.
Makes 2 ¼ cups
4 Tablespoons bacon drippings
1 cup chopped yellow onions
2 teaspoons chopped garlic
½ teaspoon red pepper flakes
½ teaspoon coarse grind black pepper
¼ teaspoon smoked paprika
1 (6 oz.) can tomato paste
2 (6 oz.) cans pineapple juice
⅔ cup fresh squeezed blood orange juice
¼ cup apple cider vinegar
¼ cup light brown sugar
¼ cup bourbon
2 Tablespoons fresh squeezed lemon juice
1 Tablespoon molasses ( we used Grandma’s unsulphured)
3.Remove the sauce from the heat. Using a immersion blender, blend the sauce until it is smooth. Serve or refrigerate for later use.