These little guys are one of the most viewed posts of all time on The Food in My Beard, and for good reason! Only problem is when I originally made them, I totally messed up and all the cheese came flying out of the balls while frying. Since then, I fixed up the recipe, and added a few flavor boosters like garlic and oregano to make this a killer dish.
Make the Filling:
The key here is to buy the firmer blocks of mozzarella, and not the fresh kind that floats in water. Chop up the mozzarella into ½-inch (1.3-cm) cubes. Mix the cornstarch with the garlic, oregano and salt and lightly dust the cubes of cheese. Put the cheese into the freezer for at least 30 minutes, but preferably 1 to 2.
With a light dusting of flour on your work surface, roll out the dough very thin, about ¼ inch (6 mm) thick. Break off small pieces of dough one by one, and use them to wrap the mozzarella cubes. Have a small cup of water ready, and dip your fingers into the water, using it like glue, to help seal the little dough balls. Roll the balls in your hand to make them uniform, and make sure they are sealed. Dust with flour and set aside until you are ready to fry.
Preheat the oil in a deep skillet to 350˚F (180˚C). Fry each ball for about 3 to 5 minutes, until browned and cooked, but just before the mozzarella explodes from the dough (you may need to explode a few before you get the hang of the timing).
Serve with marinara sauce for dipping.
Recipe from Stuffed: The Ultimate Comfort Food Cookbook by Dan Whalen
(Page Street Publishing; August 2013) Printed with permission
Stuffed: The Ultimate Comfort Food Cookbook