Monday, November 7, 2011

Gluten Free Appetizer–Fried Mozzarella Balls

I love appetizers.

There I said it. And actually, it’s hereditary. My entire family loves appetizers, which we call “snackies”. Every year…of my life actually, we have a Christmas Eve party at my parent’s house and it is all snackies. Two years ago we even had Snacksgiving.

So in anticipation of the all the snackies, I thought I would try out some new recipes. Because let’s face it, you can never have too many appetizers! Especially when they involve batter…and cheese!

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Gluten Free Mozzarella Balls

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And yes. They’re amazing!

Inspired by The Curvy Carrot

You’ll need:

Mozzarella Balls (sold in the fancy cheese department of your grocery store)

GF Kinnikinnick Panko Breadcrumbs

GF All Purpose Flour (I used Beth’s Gluten Free Pantry)

4 eggs

1/2 cup milk

1/4 cup shredded parmesan

Oil for frying (Canola is best)

Start by draining your mozzarella in the container and then lay out on paper towels and pat dry. In one bowl, combine 4 eggs and 1/2 cup milk – whisk to combine. In a separate bowl, pour out 2 cups of GF all purpose flour. In a third and separate bowl, pour out 2 cups GF panko and mix with 1/4 cup shredded parmesan.

Now you’re ready for dredging (coating) the mozzarella balls. First in the flour, then egg, then flour again, then egg again, and finally the panko. I highly recommend using one hand for the egg and another hand for the flour and panko. Once coated, place each ball in a dish large enough to hold all of them and fit in your freezer. Once they’re all coated, cover the dish with plastic wrap and place in the freezer for at least one hour. I froze mine for three. Freezing the balls helps the batter solidify and keeps the cheese from frying out.

Pour 3 inches of oil in to a large pot and heat over medium high heat. Once the oil has heated, turn burner down to medium. I fried in batches of three. Be sure when you drop each ball in, that you scoop them up off the bottom so that they don’t stick. Fry until each ball is golden brown. You’ll also hear a change in the oil if cheese starts seeping out, if you hear it – pull out the ball immediately.

Out of the fryer, onto a paper towel and then into a bowl! (or into your mouth!)

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Serve with tomato sauce or ranch dressing.

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So stinkin’ good!

And this batter has me thinking about some jalapeno poppers!


Happy Monday friends!

Let me know if you have other appetizer recipes that you would like to see gluten free-ified. I’m working on a pasta salad that tastes like the boxed one. But what else would you like to see?