Jeff Mauro's Beer Battered Italian Mozza Balls | The Kitchen | Food Network
Jeff fries up perfectly poppable balls of fresh mozzarella to dip in his own pepperoni pizza-inspired marinara sauce! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/HzI3cAV. Get the recipe ▶ https://ift.tt/BClGt0w Subscribe to Food Network ▶ https://ift.tt/swnG4YZ Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Beer Battered Italian Mozza Balls RECIPE COURTESY OF JEFF MAURO Level: Intermediate Total: 55 min Active: 25 min Yield: 20 mozza balls Ingredients Beer Batter: 3/4 cup all-purpose flour 1/4 cup rice flour 1 1/4 teaspoons baking powder 1/2 teaspoon kosher salt One 11-ounce bottle COLD Italian lager, like Peroni Pepperoni MauroNara Sauce: 2 tablespoons giardiniera oil 4 ounces pepperoni (about 1/2 stick), casing removed and minced until fine in a food processor 1 teaspoon Italian seasoning Kosher salt 3 tablespoons mild giardiniera in oil, chopped 3 cloves garlic, grated on rasp One 28-ounce can crushed tomatoes Freshly ground black pepper Mozzarella Balls: 8 cups peanut oil 1/4 cup rice flour Two 8-ounce tubs of ciliegine mozzarella balls (a little smaller than bocconcini) Kosher salt Directions Make the beer batter: Whisk together the all-purpose flour, rice flour, baking powder and salt. Slowly add in 1 cup of the beer while lightly whisking, adding more beer if necessary to yield a thick pancake batter consistency. Refrigerate for at least 15 minutes or up to 30 minutes. The batter may thicken as it sits so add enough beer to get it back to a thick pancake batter consistency just before using. Make the Pepperoni MauroNara: Heat a medium pot over medium-low heat. Add the giardiniera oil, pepperoni, Italian seasoning and a pinch of salt. Gently sautΓ© until the fat starts to render out. Add the giardiniera and continue to cook until the pepperoni softens, about 5 minutes. Add the garlic and sautΓ© until fragrant, 30 seconds. Add in the crushed tomatoes, stir and simmer for 15 to 20 minutes. Season with salt and pepper. Fry the mozzarella balls: Preheat the oven to 200 degrees F. Fit a sheet pan with a wire rack. Add the peanut oil to a large Dutch oven or heavy bottomed pot and heat to 375 degrees F over medium-high heat. Put the rice flour in a baking dish. Dredge the mozzarella balls in the flour until fully coated (this makes the batter stick to the cheese). Drop the mozzarella balls into the beer batter. Gently remove the battered balls with a spider or 2 forks and carefully submerge in the hot oil. Fry until golden brown, 2 to 3 minutes. Transfer the mozz balls to the prepared sheet pan and sprinkle with salt. Hold in the oven while you fry the remaining mozz balls. Serve the cheese balls with warm Pepperoni MauroNara. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/RMyQiUv ▶ FULL EPISODES: https://ift.tt/FbSUs9l ▶ FACEBOOK: https://ift.tt/rEB8JKy ▶ INSTAGRAM: https://ift.tt/qDE7vAL ▶ TWITTER: https://twitter.com/FoodNetwork #JeffMauro #TheKitchen #FoodNetwork #BeerBatteredItalianMozzaBalls Jeff Mauro's Beer Battered Italian Mozza Balls | The Kitchen | Food Network https://www.youtube.com/watch?v=7aZRE-ejkPU
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