MOZZARELLA DONUTS WITH MARINARA SAUCE

Discover the ultimate comfort food with a twist: Mozzarella Donuts! These aren’t your average mozzarella sticks. Shaped like donuts and coated in a crispy layer of crushed cheese puffs, they’re a fun and delicious treat that has taken the internet by storm. Paired with a rich, homemade marinara sauce, every bite is a journey to the Mediterranean.

Recipe Details

• Yield: 6 servings
• Prep Time: 10 minutes
• Total Time: 1 hour 30 minutes (plus 1 hour freezing time)

Ingredients

For the Mozzarella Donuts

• 2 pounds (900g) low-moisture mozzarella
• 1 package (8-ounce/227g) cheese puffs or crunchy Cheetos (about 2 cups)
• 2 cups all-purpose flour
• 3 eggs, lightly beaten
• Vegetable or canola oil, for frying

For the Marinara Sauce

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 white onions, diced
• 5 garlic cloves, minced
• Sea salt, to taste
• Black pepper, to taste
• 1 can (28-ounce/830ml) whole peeled tomatoes
• 2 tablespoons fresh oregano, chopped
• 1/4 cup fresh basil, chopped

Special Equipment

• Silicone donut mold
• Food processor or blender
• Deep frying thermometer
• Immersion blender (optional)

Instructions

1. Melt the Mozzarella:
   • Use the double boiler method or microwave to melt the mozzarella until fully melted.
   • For the double boiler method, fill a pot with 1 to 2 inches of water, set it on a burner over low heat, and bring to a simmer. Add the mozzarella to another pot and place it on top of the first pot. Stir the cheese until it is fully melted, about 10 to 15 minutes.
   • If using the microwave, heat for 2 to 3 minutes, stirring occasionally.
2. Shape the Donuts:
   • Pour the melted cheese into the donut mold (you should have enough for 6 donuts) and allow it to set. For better results, place the mold into the freezer for 1 hour.
3. Prepare the Coating:
   • Crush the chips until they turn into crumbs using a food processor, a blender, or by putting them in a plastic bag and rolling them with a rolling pin. Set the chip crumbs aside.
   • Add the flour to a shallow dish or bowl and the beaten eggs to a separate shallow dish or bowl and set aside.
4. Make the Marinara Sauce:
   • Melt the butter together with olive oil in a large skillet over medium heat. Add the onions, garlic, and a pinch of salt and pepper. Sauté the mixture for about 5 to 7 minutes until the onions become soft and translucent.
   • Add the canned tomatoes to the skillet and simmer the sauce on low heat for 45 minutes, stirring occasionally.
   • Remove the skillet from the heat and add the fresh oregano and basil to the sauce. Allow it to rest for 10 minutes.
   • Using a standard blender or immersion blender, blend the sauce until smooth. Season with salt and pepper to taste.
5. Coat the Donuts:
   • Take the donut mold out of the freezer and remove the donuts from the mold.
   • Take one donut, dip it in flour, then in the beaten eggs, then coat with the chip crumbs. Press the crumbs in slightly to ensure they stick and cover the entire donut. Coat with another layer of beaten eggs and chip crumbs and set aside on a plate. Repeat with the remaining donuts.
6. Fry the Donuts:
   • Heat the oil in a deep fryer or a large, deep pot to 350°F (175°C). Check the temperature using a deep fryer thermometer.
   • Working in batches, carefully place the coated cheese donuts into the hot oil and fry until golden brown and crispy. Remove from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve:
   • Serve the mozzarella donuts with the marinara sauce on the side for dipping.

Notes

• Use a frying oil with a high smoke point, such as canola oil or vegetable oil, and consistently check the temperature of the oil during the frying process. If the oil is too hot, the donuts may brown too quickly and not cook evenly. If the oil is not hot enough, the chips may become greasy and limp.
• Be sure to double dip the cheese in egg and chip crumbs. This seals the cheese so it is less likely to leak out when heated.