Fried Mozzarella Bites with Homemade Tomato Sauce

ooey gooey deliciousness. I toyed with titling this post those very three words, but thought that just might be weird. But, now that you're here and reading, I'll just go ahead and tell you there is nothing better than any foods that can be described as ooey gooey deliciousness! With a crisp shell and a gooey, melted cheese center, each of these mozzarella bites tasted a little bit like {fried} heaven dunked in tasty, amazing sauce.



I'd like to say these are perfect party foods, but the bites are best eaten straight from the fryer. I'm not sure how elegant of a party you typically host, but nothing about deep frying inside of your house is at all sophisticated in my opinion. First off, the smell lingers in your house for days, and then there's me, the ever put-together chef, freaking out about dropping things in hot oil and periodically yelping like a scared baby.



So, yes. I'm advising you to make these and enjoy them all on your own. The minor heartburn afterwards? SO definitely worth it!

PS. I must thank my mother for giving me this most dreaded Christmas gift, the infamous Fry Daddy. While I looked at it with glee, I knew it would only spell diet disaster. Yes, you can fry anything, especially in our house! After devouring bite after yummy mozzarella bite, hubby decided to use the extra breading and fry a steak. Gross!! Ok...I lie. It was pretty good.

Fried Mozzarella Bites with Homemade Tomato Sauce
slightly adapted from Pink Bites 

1 8 oz container of mozzarella balls (I used the ciliegine, "cherry" sized mozzarella balls)
2 large eggs
1/4 cup of milk
1 cup of plain flour
2 cups of panko
1 tablespoon of dried oregano
1/2 teaspoon garlic salt
salt and pepper
canola oil for frying
 (you'll end up with a lot of excess flour, breading, etc.  Halve the breading if you prefer, but having the excess makes dunking easier! Or, you can double the amount of cheese)

1.  Drain the cheese and dry on paper towels. Prepare your breading station by having 3 bowls ready. Put flour in one, season with salt and pepper to taste. Mix the eggs with the milk and pour into the second bowl. Add the breadcrumbs with the dried oregano and garlic salt to the last bowl and mix well.

2. Dip each piece of cheese in the flour, then in the egg mixture and lastly in the breadcrumbs, shaking off excess after each step. Repeat the breading process again and place cheese balls on a flat plate.

3.  Heat about oil up to minimum line in Fry Daddy or in a medium sauce pan to 350 degrees. Carefully lower cheese balls, a few of a time and cook until they are golden, about a minute or so. Remove and drain in paper towels. Repeat with the remaining cheese making sure oil comes up to temperature before adding more cheese.

Tomato Sauce:
1 tablespoon of olive oil
1/2 onion, chopped
2 garlic cloves, chopped
1 14.5 oz can of fire roasted diced tomatoes (try Muir Glen)
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
salt and pepper

1. Heat the oil over medium-heat and add the onions. cook until translucent, about 6 minutes. Add the garlic, cook for a minute more and add the diced tomatoes.

2. Fill half of the tomato can with water and add to the pot. Add spices and bring to a boil. Reduce heat, cover and simmer for about 20 minutes, until sauce is thickened (this process took awhile for me.  I let simmer until very thick b/c I like thick sauce). Season with salt and pepper to taste.