Fried Mozzarella Puffs with Anchovy-Spiked Marinara

For the Dough Base

Dough should be soft and sticky—like a treasure chest sealed with gold

Ingredients

• ⅓ Cup Water
• 2 Tablespoons Unsalted Butter
• 1 Teaspoon Kosher Salt (Optional—Reduce If Sensitive To Saltiness)
• ⅓ Cup All-Purpose Flour
• 1 Large Egg
• 1 Pinch Cayenne Pepper
• 1 Pinch Freshly Ground Black Pepper
• 4 Ounces Low-Moisture Mozzarella Cheese (Or Sharp Cheddar Mix)

Instructions

1. In a saucepan over medium-high heat, combine water, butter, and salt. Bring to a simmer.
2. Add flour all at once and reduce heat to medium. Stir until dough forms and pulls away from the pan, 2–3 minutes.
3. Transfer dough to a mixing bowl. Let cool until warm but not hot, 5–10 minutes.
4. Add egg, cayenne, and black pepper. Whisk vigorously until dough is soft and sticky.
5. Stir in grated mozzarella cheese.
6. Cover bowl with plastic wrap and refrigerate for 1 hour.

Prep: 15 min • Cook: 5 min • Wait: 1 hour

For the Marinara Sauce

Anchovy adds depth—don't fear the fish, it disappears into the flavor like a ship beneath the waves

Ingredients

• 1 Cup Marinara Sauce (Or To Taste)
• ½ Teaspoon Dried Oregano
• ½ Teaspoon Red Pepper Flakes
• 1 Teaspoon Balsamic Vinegar
• 1 item Anchovy Fillet

Instructions

1. In a small pot over medium heat, combine marinara sauce, oregano, red pepper flakes, balsamic vinegar, and anchovy.
2. Stir and bring to a simmer. Cook for 10 minutes.
3. Remove from heat and let sit until ready to serve.

Prep: 5 min • Cook: 10 min • Wait: No time

For the Frying & Assembly

Ingredients

• 4 Cups Canola Oil (For Frying)

Instructions

1. Heat oil to 350°F (175°C) in a deep fryer or heavy pan.
2. Preheat oven to 200°F (93°C) to keep puffs warm.
3. Scoop about 2 tablespoons of dough per puff and shape into footballs using two spoons.
4. Fry 5–6 puffs at a time for 2–3 minutes until golden brown.
5. Drain on paper towels and keep warm in oven while frying remaining batches.
6. Serve hot with warm marinara sauce.

Prep: 5 min • Cook: 10 min • Wait: No time