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1
Pat the mozzarella dry, making sure there is no water on the surface, and set aside.
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2
Place the flour in a shallow dish.
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3
Mix together the milk and eggs and place in a shallow bowl.
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4
Stir together the bread crumbs, Essence, and salt and place in a shallow dish.
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5
Heat vegetable oil about 1 1/2 inches deep, in a heavy saucepan or deep-fryer over medium-high heat to 325 to 330 degrees F.
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6
Dredge the mozzarella in the flour, shaking off any excess flour.
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7
Dip in the egg mixture and then the bread crumbs.
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8
Place mozzarella in hot oil and cook for 1 to 1 1/2 minutes, or until golden brown.
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9
Remove with a slotted spoon and drain on paper towels.
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10
Allow the mozzarella to stand for 3 to 5 minutes before serving, to allow the cheese to melt the entire way through.
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11
Serve warm on skewers or fondue forks with Puttanesca Dipping Sauce.
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12
To make the dipping sauce:
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13
In a medium pot heat the olive oil over medium-high heat.
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14
Add the onion and saute until soft and lightly caramelized, about 5 minutes.
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15
Add garlic and cook an additional 2 minutes.
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16
Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 20 minutes.
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17
Add salt to taste, cover and set aside.
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18
Serve sauce warm or at room temperature.
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19
Enjoy!
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20
Combine all ingredients thoroughly.
