Mozzalami = mozzarella and salami. I’m the wittiest person in all of existence.
Introducing: Mozzalami. This is one of those kinds of guilty pleasures reserved for state fairs and carnivals. Mozzarella, wrapped in peppered salami, beer battered, and deep fried. Your taste buds will thank me, but your arteries might hate me. Have it with a salad! It’ll make you feel better. Or, don’t, because…. ‘Murica!
Mozzalami is best served with some creamy italian dressing for dipping, but you could also try something like marinara to change things up a bit. The saltiness of the salami balances out the mildness of the mozzarella pretty well, so the beer batter is all you have to doctor as far as your salt preference is concerned. When frying your Mozzalami, it only needs just long enough for the beer batter to cook up all nice and golden brown, which only takes a minute or two. If your oil is nice and fully preheated it’ll go a lot faster than you’d expect, so keep an eye out! Good luck and enjoy!
Prep Time: 15 mins | Cook Time: 6 mins | Total Time: 26 mins
12 Mozzarella Snack Sticks
24 Slices of Thinly Sliced Peppered Salami
3/4 Cup Flour
1 Egg, Beaten
1/2 Tsp Garlic Powder
1/4 Tsp Black Pepper
3/4 Cup of Beer
Vegetable Oil for Frying
Step 1. Preheat your oil in a large pot or skillet on medium to medium-high heat.
Step 2. Whisk together your flour, beer, garlic powder, black pepper, and egg. Set asside.
Step 3. Wrap each mozzarella stick in two slices of salami. The oiliness of the meat should be enough to keep it pinned to the cheese, so long as you have a thin enough cut. Repeat until all the mozzarella and salami slices are used.
Step 4. Dip each mozzarella stick in the beer batter and place into the oil 4 at a time, cooking just long enough for the beer batter to brown and crisp. Place the finished ones on a plate covered in paper towels to absorb the excess oil. Let cool for several minutes before serving.
March 18th, 2016|Comments Off on Cherry Tomato Balsamic Salmon
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