Mozzarella Sticks, 2 Ways: Classic & Risotto Balls

RECIPE

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DREDGE (for both Mozzarella Sticks and Risotto Ball recipes below):
▪225g or 2 1/4c panko bread crumbs
▪50g or 1/2c grated parm
▪3g or 1.5tsp onion powder
▪3g or 1.5tsp garlic powder
▪2g or 1 heaping tsp chili flake
▪1g or 1tsp dried oregano
▪1g or 1tsp dried basil
▪3g or 1/2tsp salt
▪150g or 1c ap flour
▪5 eggs, beaten

MOZZARELLA STICKS
▪1lb/.5kg block full fat aged mozzarella

1. Cut cheese block into ¾”x ¾” (2cm) planks. Planks should be approx 1oz/30g each.

2. To set up the dredge station: Into a large bowl, add bread crumbs, grated parm, onion powder, garlic powder, chili flake, dried herbs and salt and whisk to combine.

3. Add flour to a small bowl and eggs to another small bowl. Whisk eggs to combine.

4. For the first coating, coat each cheese stick first in the flour, then in the egg, then in the breadcrumb mixture, making sure not to transfer too much excess egg into the breadcrumbs.

5. Coat sticks a second time by placing in the egg then the bread crumb mixture, making sure to get the sticks as coated in the bread crumbs as possible. You won’t coat in the flour on the second pass.

6. Add neutral frying oil to a large heavy bottomed pot and heat to 325/160C over medium heat. I use about 2qt for my 6.5qt pot.

7. Carefully drop in sticks, about 6 at a time, keeping an eye on the temp to be sure it stays at or around 325F/160C.

8. Fry time will be about 2.5-3min.

MARINARA SAUCE
▪50g or 3-4tbsp olive oil
▪15g or 2Tbsp garlic, minced
▪Tomato base (combine all ingredients below and blend):

• 1 28oz can crushed tomatoes

• 50g or 3.5Tbsp tomato paste

• 7g or 1 1/4Tbsp salt

• 10g or 2 1/3tsp sugar

• Pinch chile flake

• 1/2g or 1/2tsp oregano

• 1/2g or 1/2tsp basil

1. Preheat saute pan over medium heat.

2. Add olive oil then minced garlic. Sweat until softened.

3. Add tomato base. Bring to a simmer then reduce heat to med low and cook for about 20min.

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RISOTTO BALLS (makes about 20 balls)

Risotto:
▪Olive oil
▪100g or 2c onion, small diced
▪15g or 2 Tbsp minced garlic
▪10g or 1 3/4tsp salt
▪200g or 1c arborio rice
▪200g or 1c white wine
▪1000g or about 2qt water
▪125g or 1.5c parmesan, grated
▪30g or 2Tbsp butter
▪125g or 1 1/8c full fat mozzarella, shredded

1. Squeeze 3-4Tbsp oil into a dutch oven large heavy bottomed pot over medium-high heat.

2. Add onion, garlic, and salt. Cook until softened and onions becoming translucent.

3. Add rice. Stir and toast for 3-4min.

4. Add white wine. Cook, stirring frequently for 3 min.

5. Once wine has reduced and rice has absorbed it, add first 500g water. Cook for approx 10min or until water is mostly absorbed, stirring frequently.

6. Add another 500g water. Stir, reduce heat to medium, cover, and cook for another 10 min. At this point, the rice should have absorbed most of the water and be cooked through.

7. Off heat, stir in parm and butter. Transfer rice to a plate or tray and allow to cool to room temp.

8. Once cooled, add risotto to stand mixer and add shredded mozz. Spin with paddle attachment until the cheese is well mixed in and rice is broken down slightly.

9. Scoop out balls of rice using a table spoon (about 2Tbsp each), place on a tray, and freeze for about 20min. Round each ball into more well-formed balls and dredge as indicated for Mozz sticks (above).

10. Gently drop into 325F/160C oil to fry, 6 at a time, for about 3 min until golden brown.

11. Drain on towel lined tray.