Walnut-Crusted Mozzarella Bites with Sun-Dried Tomato and Walnut Aioli

Mozzarella Bites

1. Preheat the oven to 375° F.

2. Place walnuts into a food processor and pulse until finely chopped and texture is similar to breadcrumbs.

3. Measure 1 cup of ground walnuts for use in mozzarella bites and reserve remaining ½ cup for use in aioli. Set aside.

4. Dry mozzarella balls with paper towels to remove excess moisture.

5. In a medium bowl, combine 1 cup ground walnuts, panko breadcrumbs, salt, and spices.

6. In a shallow or medium-sized bowl, beat eggs together until combined. Add flour to a separate shallow or medium-sized bowl.

7. One at a time, dredge each mozzarella ball in the flour, followed by dipping in the egg, coating completely. Shake off excess egg, then roll in the walnut and panko mixture until fully coated.

8. Transfer the mozzarella bites onto a baking sheet lined with parchment paper and freeze for about 30 minutes prior to frying.

9. Heat oil in a large, deep skillet to 350 – 375°F.

10. Remove mozzarella bites from the freezer. While still cold, fry bites in small batches until golden brown. Using a slotted spoon, remove fried mozzarella bites from the oil and place onto a paper towel-lined tray.

11. Serve immediately. Mozzarella bites can be kept warm in a 250° F oven until ready to serve.

Walnut Aioli

1. Place ½ cup ground walnuts and water in a high-speed blender and blend until a smooth cream forms. Remove cream from blender and set aside.

2. In the same blender, add the remaining aioli ingredients. Blend until smooth, scraping down the sides to make sure it is fully incorporated. Transfer the aioli into a small bowl.

3. Add ½ cup of walnut cream to aioli and mix until combined. Taste and adjust seasoning as needed.

4. Serve alongside the mozzarella bites.