Fried Mozzarella

Ingredients

For the sauce:

• ¼ cup olive oil
• 1 tablespoon shallot (minced fine)
• 1 teaspoon garlic (minced fine)
• 1 - 28 ounce can crushed tomatoes
• 1 teaspoon kosher salt
• ¼ teaspoon fresh cracked black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon dried parsley
• 3 tablespoons freshly grated pecorino Romano cheese
• 1 tablespoon cold salted butter

For the cheese:

• 1 pound whole milk mozzarella, cut crosswise into 10 even pieces
• ¼ cup flour
• 3 large eggs
• ¾ cup Italian style breadcrumbs
• 1 cup panko breadcrumbs
• Canola oil for frying
• Grated pecorino Romano cheese, for serving

Instructions

1. 1
   Make the sauce:
   Add oil and shallot to a saucepan over medium-low heat. Cook until shallot is soft. Then, add garlic and cook for one minute.
2. 2
   Add all remaining ingredients except for the butter. Bring sauce to a boil. Then, reduce to a simmer and cook for 30 minutes.
3. 3
   Shut off heat. Add in butter and stir until melted.
4. 4
   Prepare the cheese:
   Place flour, eggs, Italian breadcrumbs, and panko breadcrumbs in four separate bowls.
5. 5
   Whisk eggs vigorously. Dip a piece of mozzarella in flour, then in the egg, then in the Italian bread crumb, back in the egg, and finally in the panko.
6. 6
   Place on a parchment paper lined sheet tray. Repeat for the rest of the mozzarella. Once done, freeze mozzarella for a minimum of 4 hours.
7. 7
   To cook:
   Place a frying pan over medium heat. Add enough canola oil so that it will come halfway up the side of the mozzarella when it’s in the pan.
8. 8
   Once the pan is hot, remove the mozzarella from the freezer and place 3-4 pieces in the pan. Do not add more because it will cool down the oil too much and make the mozzarella oily.
9. 9
   Once the mozzarella is golden brown on one side, flip it over and cook until golden brown on the other side. Remove from the pan, place on a wire rack and put in a warm oven.
10. 10
    Repeat with remaining mozzarella.
11. 11
    To serve:
    Place 1-2 pieces on a plate and cover with as much sauce as desired. Sprinkle with some grated pecorino Romano cheese if desired.