Name: Spicy Salami Mozzarella Sticks with Vodka Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 18 sticks
Ingredients: 36 very thin slices spicy salami, about 3 1/2 to 4 inches in diameter; 18 mozzarella string cheese sticks; 3/4 cup all-purpose flour; 5 large eggs, lightly beaten with 1/4 cup water; 3/4 cup Italian-style breadcrumbs; 1 quart canola oil, for frying; Vodka Sauce, warmed, recipe follows; 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely chopped; 2 large cloves fresh garlic, minced; Kosher salt; 1/4 cup vodka; 2 teaspoons sugar; 1/4 teaspoon crushed red pepper flakes; One 14.5-ounce can crushed tomatoes; 1/4 cup heavy cream, at room temperature

Directions

Watch how to make this recipe.

Special equipment:

a deep-fry thermometer

Form the sticks: Place two slices of salami on a cutting board so that they are overlapping and slightly longer than the mozzarella stick. Wrap up the mozzarella stick so it is completely covered in the salami and transfer, seam side down, to a parchment-lined rimmed baking sheet. Repeat wrapping the remaining mozzarella sticks with the salami. Refrigerate for 30 minutes.
While the mozzarella sticks are chilling, place the flour, egg mixture and breadcrumbs in separate wide shallow containers.
Working with one at a time, roll the mozzarella sticks in the flour and shake off any excess. Roll the sticks in the egg mixture, then in the breadcrumbs. Double coat by rolling the sticks in the egg mixture and breadcrumbs a second time. Arrange on a single layer on a rimmed baking sheet. Repeat with all of the sticks and refrigerate for 30 minutes.
Fry the sticks: Preheat the oven to 200 degrees F. Pour the oil into a deep, heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F. Meanwhile, set a wire rack inside a rimmed baking sheet. Working in batches, carefully drop the sticks into the oil and gently “swirl” the oil so they fry more evenly on all sides. Fry until they are light to medium brown, 3 to 4 minutes. Remove the mozzarella sticks with a slotted spoon or spider and lay them out in a single layer on the wire rack. Repeat until all are cooked. Keep warm in the oven if needed.
Serve: Serve the mozzarella sticks with warm vodka sauce for dunking.

Vodka Sauce:

Yield: about 2 1/2 cups

In a medium skillet over medium heat, heat the olive oil. Add the onion and garlic and season with salt. Stir in the vodka, sugar and red pepper flakes and cook for about 5 minutes. Add the tomatoes and cook for an additional 5 to 8 minutes over high heat, stirring from time to time. Taste for seasoning. Stir in the cream. Puree in a blender until smooth. Set aside until ready to use.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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Spicy Salami Mozzarella Sticks with Vodka Sauce

Vodka Sauce:

Special equipment:

Vodka Sauce:

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