Ingredients

• 2 pounds regular (or smoked) mozzarella, cut into 1-inch cubes
• 1 cup all-purpose flour
• 1/4 cup milk
• 2 eggs, lightly beaten
• 1 1/2 cups Italian style bread crumbs
• 1/2 teaspoon Essence, recipe follows
• 1/2 teaspoon salt
• Vegetable oil, for frying
• 6-inch skewers or fondue forks, for dipping
• Puttanesca Dipping Sauce, recipe follows

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Puttanesca Dipping Sauce:

2 tablespoons olive oil

1/2 cup finely chopped onion

1 tablespoon minced garlic

1 (28-ounce) can whole Italian plum tomatoes, pureed in a blender, with juice

1/2 cup pitted, and finely chopped kalamata olives

1 tablespoon tomato paste

1 tablespoon drained capers

1 tablespoon minced anchovy fillets (4 to 5 fillets)

1/2 teaspoon dried crushed red pepper flakes

Salt

In a medium pot heat the olive oil over medium-high heat. Add the onion and saute until soft and lightly caramelized, about 5 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 20 minutes. Add salt to taste, cover and set aside. Serve sauce warm or at room temperature.

Yield: about 3 cups