Ingredients

How to make it

  • for sauce:
  • In a non reactive sauce pan add apple cider vinegar, ketchup, raspberries, chipotle, liquid smoke and brown sugar. Bring to a boil then reduce to simmer.
  • In a separate pan, saute onion and garlic, deglaze pan with chambord, add honey. Reduce slightly, so it's syrupy.
  • Transfer reduction to pan with ketchup mixture and puree with a hand blender. Simmer until slightly reduced. Remove from heat to cool.
  • Bread each mozzarella ball by dredging in flour, eggwash seasoned with a little salt, then panko bread crumbs. Place 2 balls on each skewer and repeat with remaining cheese. Place in fridge for at least one hour or flash freeze for 30 minutes (this prevents cheese from melting too much when fried).
  • Heat canola oil to 375 degrees. Fry skewered mozzarella balls until golden brown then drain on paper towels. Sprinkle with black lava salt and serve with Smoked Raspberry Barbecue Sauce and fresh raspberry garnish.

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  • lovebreezy 1 year ago
    Bee U Tee Ful and I love the corn husk? bowls too.
    EDIT: Disposable Bamboo Boats, I'll have to look for those. Probably in an Asian market. Thanks for the education and all the beautiful recipes you submit.
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  • gourmetana 1 year ago
    Luisa Luisa Luisa.............. That is exquisite and amazing ;)
    Was this review helpful? Yes Flag

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