Fried Mozzarella Puffs
These mozzarella puffs are a fun food to eat. Not only are they crispier than the original fried mozzarella stick, but they're also easier to make since no breading is required. Sometimes, even the most fun of foods need a little refresh! I haven't forgotten the marinara sauce, but feel free to use other sauces.
water
1/3
cup
unsalted butter
2
tablespoons
kosher salt
1
teaspoon
all-purpose flour
1/3
cup
egg
1
large
cayenne pepper
1
pinch
freshly ground black pepper
1
pinch
marinara sauce, or to taste
1
cup
balsamic vinegar
1
teaspoon
dried oregano
½
teaspoon
red pepper flakes
½
teaspoon
anchovy fillet
1
unknown
low-moisture mozzarella cheese
4
ounces
canola oil, for frying
4
cups
 Combine water, butter, and salt in a medium saucepan over medium-high heat. Bring to a simmer; pour in flour all at once and reduce heat to medium. Stir with a wooden spoon or spatula until dough starts coming together. Cook, scraping up and stirring dough, for 2 to 3 minutes.
  Remove from heat; transfer dough to a large bowl. Let cool until no longer hot but still very warm, 5 to 10 minutes. Add egg and season with cayenne and freshly ground black pepper. Whisk vigorously until mixture combines into a very soft, sticky dough. Switch to a spatula and scrape dough into a ball.
  Seal dough and spatula with plastic wrap; place into the refrigerator until cool, about 1 hour.
  Meanwhile, season marinara sauce with balsamic vinegar, oregano, and red pepper flakes in a small pot over medium heat. Add anchovy fillet. Stir together and bring to a simmer. Let simmer for 10 minutes; turn off heat and let sit, covered, until ready to use.
  Remove dough from the refrigerator; uncover. Grate mozzarella cheese over dough and stir to combine.
  Heat oil in a deep fryer or heavy-duty pan over medium heat to 350 degrees F (175 degrees C). Preheat the oven to 200 degrees F (93 degrees C) or any temperature for keeping warm.
  Scoop out about 2 tablespoons dough per puff and form into a football shape using two spoons.
  Fry puffs, 5 or 6 at a time, in hot oil until browned, 2 to 3 minutes. Drain on paper towels. Keep puffs warm in the preheated oven while frying remaining dough. Serve with hot marinara sauce.
