Mozzarella "hearts" in a spicy cheese breading
Votes: 1
Time: 2 hours 5 minutes
Complexity: average
Quantity: 12 hearts
Complexity: average
Quantity: 12 hearts
Nothing says "my heart belongs to you" quite like this spicy, cheesy, and crunchy treat. There's nothing fancy about it: everything from the bright red color to the bold flavor will clearly show your loved one how much you care about them.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bars (450 g each) mozzarella cheese
- 3 packages (240 g each) of spicy cheese-flavored corn puffs, such as Cheetos
- 4 large eggs, lightly beaten
- Vegetable oil for frying
- 1/2 cup ranch sauce
- 2 tablespoons Vietnamese hot sauce, such as Sriracha
- Special equipment: a 2.5" heart-shaped cookie cutter and a deep-fry thermometer
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Recipes with similar ingredients: mozzarella cheese, cornflakes, eggs, ranch sauce, Sriracha sauce
Cooking the dish according to the recipe:
- Place the unwrapped mozzarella in the freezer for 30 minutes to firm up. Meanwhile, place the corn flakes in a food processor and process into fine crumbs. Set aside 1 cup for garnish, and transfer the remaining mixture to a large bowl. Place the eggs in a separate large bowl.
- Unwrap the cold mozzarella and use a long, thin knife to cut it into thirds lengthwise, using the narrow side (like sandwich bread). This will make 6 thin slices of cheese. Use a heart-shaped cookie cutter to cut 2 hearts from each thin slice. You should have 12 hearts. Use the sharp end of the cookie cutter to cut a wedge at the top of each slice to make the heart shape more distinct. Save the cut-out pieces for another recipe.
- Dip each "heart" in beaten egg, then roll in snack crumbs, coating completely. Repeat 2 more times to create a thick coating, and transfer to a baking sheet. Freeze the cheese "hearts" for at least 1 hour or store for up to 3 days.
- Pour 2 inches of oil into a large, heavy saucepan and attach a thermometer. Heat the oil over medium heat to 350°F (180°C). Using a slotted spoon or strainer, lower the "hearts" into the oil in 3 batches and fry for about 4 minutes, until golden brown and the cheese has melted. Remove from the fryer and drain on paper towels.
- Transfer the "hearts" to a plate and sprinkle with the remaining cheese crumbles. Pour the ranch dressing into a small serving bowl and add hot sauce to the center. Run the tip of a knife down the center of the dressing and hot sauce, creating a heart shape. Serve the fried "hearts" hot with hot dipping sauce.
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