Mozzarella Popcorn Recipe
VEGAN MOZZARELLA WITH A VEGAN BREADCRUMB CRUST ON A BED OF SUN-DRIED TOMATOES
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Ingredients
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Vegan Mozzarella
Breadcrumb Crust (Vegan)
Sun-Dried Tomato Bed & Finishing
Frying / Assembly
Method
Vegan Mozzarella
- 1
Soak cashews
If cashews are not already soft, soak them in hot water for 30 minutes, then drain. This step yields a creamier texture; quick-soak is acceptable.
- 2
Make agar-tapioca base
In a small saucepan, whisk together soy milk, water and agar agar. Bring to a gentle boil over medium heat, stirring frequently. Reduce heat and simmer 2 minutes to activate the agar.
- 3
Blend mozzarella mixture
Transfer the hot soy-agar mixture to a high-speed blender immediately. Add soaked cashews, tapioca starch, nutritional yeast, refined coconut oil, lemon juice, apple cider vinegar, salt, garlic powder, and miso if using. Blend on high for 45–60 seconds until very smooth and homogenous. The tapioca will help give stretch when heated.
- 4
Cook to thicken
Pour the blended mixture back into the saucepan and cook over medium heat, stirring constantly with a spatula or wooden spoon. Within 2–4 minutes it will thicken and become glossy and slightly elastic; keep stirring to avoid lumps. Taste and adjust salt or acid if needed.
- 5
Mold and chill
Spoon the hot mozzarella into a shallow dish or an ice cube tray for 'popcorn' bite-size pieces (approx 1–1.5 tbsp per piece). Smooth tops. Allow to cool to room temperature, then refrigerate at least 1 hour to fully set. The mozzarella should be firm enough to handle but still yielding.
Breadcrumb Crust (Vegan)
- 6
Prepare dry crust mix
In a shallow bowl, combine panko breadcrumbs, vegan parmesan (if using), dried oregano, dried basil, smoked paprika, salt and black pepper. Stir to combine so the seasoning is evenly distributed.
- 7
Prepare aquafaba wash and flour dredge
In a second shallow bowl whisk aquafaba with 1–2 tbsp cold water if it seems too viscous; this will act as the 'egg' wash. In a third shallow bowl put the all-purpose flour. Set three stations: flour, aquafaba wash, and breadcrumb mix.
- 8
Dust with cornstarch
Lightly dust each chilled mozzarella piece with cornstarch. This helps the aquafaba adhere and creates a crisp outer layer.
- 9
Breading the mozzarella
Working in batches, dredge each cornstarch-dusted mozzarella piece in flour, shake off excess, dip into the aquafaba wash, then press into the seasoned panko mixture to coat completely. For extra crunch, double-coat: repeat the aquafaba and panko steps once more. Place breaded pieces on a tray lined with parchment. Keep refrigerated until ready to fry.
Sun-Dried Tomato Bed & Finishing
- 10
Prepare tomato base
In a small bowl combine chopped sun-dried tomatoes, olive oil, minced garlic, chopped basil, lemon zest and freshly ground black pepper. Stir to combine and let sit 10–15 minutes to meld flavors. Taste and add a pinch of flaky sea salt if needed.
- 11
Plate tomatoes
Spread the sun-dried tomato mixture in a single layer on the center of a serving plate or small platter to form a bed for the mozzarella popcorn.
Frying / Assembly
- 12
Heat oil
Pour neutral oil into a wide, heavy skillet to a depth of about 1/4 inch (or 0.5–1 cm). Heat over medium until oil reaches about 350°F (175°C) or a piece of breadcrumb sizzles and browns gently when dropped in.
- 13
Fry mozzarella popcorn
Working in small batches to avoid crowding, gently place breaded mozzarella pieces into the hot oil. Fry 1–1.5 minutes per side until golden and crisp. Because the interior is soft, do not overcook. Use a slotted spoon to transfer fried pieces to a paper towel–lined tray to drain briefly.
- 14
Assemble and finish
Arrange the fried mozzarella popcorn on the bed of sun-dried tomatoes. Sprinkle with additional chopped fresh basil and a light dusting of vegan parmesan if desired. Finish with a tiny pinch of flaky sea salt and a drizzle of extra virgin olive oil or reserved oil from the sun-dried tomatoes for extra flavor.
- 15
Serve
Serve immediately while the crust is crisp and the interior warm and slightly gooey. These are best enjoyed fresh.