Going back several years when I was in high school, our home ec teacher had us make these fantastic mozzerella balls with bisquick. Over the years I lost the recipe and can't remember the exact measurements or if there are other ingredients. Now that I've been getting into deep frying...it is driving me crazy that I can't find this recipe! What I can remember about the recipe is that the bisquick was mixed with hunts tomato sauce (or paste), worstershire sauce and then rolled into balls. a small square of mozzarella cheese was placed inside the ball and they were deep fried. Let me tell you that they are fantastic, does anyone have the recipe???
I went to the Bisquick site and found the following recipes. However, after reading your request again, I don't think I found the exact one you are looking for. Anyway, here they are! They all look good, though!
1 cup milk 1/2 cup butter or margarine 1 cup Gold Medal® all-purpose flour 4 eggs, slightly beaten 1 cup shredded Gruyère cheese (4 ounces)
1. Heat oven to 400ºF. Grease 2 cookie sheets. 2. Heat milk and butter to rolling boil in 2-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Fold in 2/3 cup of the cheese. 3. Divide dough in half. Drop dough by tablespoonfuls onto cookie sheet to form two 4-inch rings; smooth with spatula. Sprinkle with remaining 1/3 cup cheese. Bake 50 to 60 minutes or until puffed and golden.
1/2 cup milk 1/4 cup butter or margarine 1/2 cup Gold Medal® all-purpose flour 2 eggs 3/4 cup freshly grated Parmesan cheese 1 cup marinara sauce, heated
1. Heat oven to 375ºF. Grease cookie sheet. 2. Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. 3. Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet. 4. Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.
1 pound Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks Vegetable oil 1 cup Original Bisquick® mix 1 teaspoon paprika 1/2 cup milk 1 egg Marinara sauce, if desired
Place cheese sticks on tray; freeze at least 1 hour. Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 3 minutes before serving. Serve with marinara sauce. Prep: 10 min Start To Finish: 1 hr 25 min Makes 30 appetizers
Fried Mozzarella, or Mozzarella Fritta: The idea of frying a cheese that melts when it gets hot might strike some as strange, but if it's breaded the breading will form a golden crunchy crust, while what's inside will be deliciously creamy. As an added bonus, this is very easy to do. To serve 4: INGREDIENTS: 2 mozzarella (ideally, made from water buffalo milk) balls about 3 inches (7.5 cm) across 2 eggs Flour Breadcrumbs Oil for frying PREPARATION: Beat the eggs in a bowl, and set the oil to heating.
Cut the mozzarella into fairly thick slices and flour them. Dredge them in the beaten egg, coat them well with breadcrumbs, and fry them until golden. Drain them, dust them with a little salt, and serve at once
Fried Mozzarella From Kyle Phillips Your Guide to Italian Cuisine italianfood.about.com/gi/pages/stay.htm Fried Mozzarella, a South Italian classic, is much lighter than one might expect, and can also be, well, the Italian word is sensuale. In short, a perfect summer second course. To serve 4 you'll need: INGREDIENTS: 6 small (1 1/2 inch, or 4 cm diameter) mozzarella balls An egg, lightly beaten Breadcrumbs Oil for frying PREPARATION: Begin by slicing your mozzarella balls in half and setting them to drain in a strainer; if you have time, for 2 hours. Otherwise, if you have one of those centrifuges one uses to drain salad, give the pieces a quick spin, turn them, and spin them again. In either case, dredge the slices in the beaten egg, and again in the breadcrumbs, put them on a cookie sheet lined with wax paper, and chill them in the freezer for a half hour.
Fry the mozzarella disks for about a minute in hot oil. Arrange them on a serving dish, salt them well, and serve them at once with a tossed salad, crusty bread, and a brisk white wine, for example Gavi. In particular, La Scolca.
Post by cuteascountry_Shortcake on Jul 12, 2009 11:12:23 GMT -6
Although this is not quite the version of the recipe you described, I thought you might like to see the recipe below posted by rosecurry at jerseyshore.momslikeme.com
Vegetable oil as needed 1 c. Bisquick baking mix 1/2 c. milk 1 egg 1 lb. Monterey Jack, Cheddar, American, Swiss, or Mozzarella cheese cut into 1-inch cubes
In a large frying pan heat 2 inches of oil to 375 degrees F. In mixing bowl, mix Bisquick, milk, and egg and beat with hand beaters until smooth. Dredge cheese cubes in Bisquick, coating them lightly. Insert round, wooden toothpicks into each cheese cube. Dip cheese cubes into batter, covering them completely and fry several cubes at one time. Turn them carefully to allow for even cooking. Cook until they are golden brown, 1-2 minutes. Drain on paper towels. Serve. Yield: 16.
Hope this helps you figure out the rest of the recipe.
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