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peanut oil Mozzarella flour garlic onion powder paprika buttermilk egg bread crumbs Parmesan skewers sour cream mayonnaise lemon juice paprika celery salt garlic onion powder salt freshly ground black pepper blackberries A viewer
Viewed: 103 - Published at: 3 years agoIngredients
- 2 quarts peanut oil
- 1 pound mozzarella
- 1/4 pound thinly sliced prosciutto
- 1 cup all-purpose flour
- 1/2 tablespoon garlic powder
- 1/4 tablespoon onion powder
- 1/4 tablespoon paprika
- 3/4 cup buttermilk
- 1 egg
- 1/4 cup panko bread crumbs
- 1/4 pound Parmesan, finely shredded
- Bamboo skewers, soaked for 30 minutes or metal with heat resistant gloves
- 1 cup sour cream
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon paprika
- 1 tablespoon celery salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1/2 pound blackberries
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Method
- Heat the peanut oil in a deep-fryer or heavy-bottomed pot to 375 degrees F.
- Cut the mozzarella into 1/2 by 1/2 by 2-inch strips and wrap them with prosciutto.
- Mix the flour, garlic powder, onion powder and paprika together in a bowl.
- Add the buttermilk and egg and whisk until combined.
- In a shallow bowl, combine the panko and finely shredded Parmesan.
- Insert skewers into the mozzarella, dip them into the batter, then coat them with the panko mixture.
- Deep-fry, in batches if necessary, until golden brown, approximately 2 minutes.
- Transfer the mozzarella to a serving platter.
- Combine all of the dipping sauce ingredients, except the blackberries, in a medium bowl.
- Mash the blackberries through a metal strainer to remove the seeds.
- Mix the blackberry juice into the dipping sauce and serve with the cheese sticks.
