Ingredients
80 ml water
30 g unsalted butter
5 ml kosher salt
80 ml all-purpose flour
1 large egg
1 pinch cayenne pepper
1 pinch freshly ground black pepper
240 ml marinara sauce, or to taste
5 ml balsamic vinegar
2.5 ml dried oregano
2.5 ml red pepper flakes
1 anchovy fillet
115 g low-moisture mozzarella cheese
960 ml canola oil for frying
Directions
Step 1
In a medium saucepan over medium-high heat, combine water, butter, and salt. Bring to a simmer, then add the flour all at once and reduce the heat to medium. Stir the dough with a wooden spoon or spatula until it starts coming together. Cook and stir the dough for 2 to 3 minutes, scraping and stirring it well.
Step 2
Remove the saucepan from the heat and transfer the dough to a large bowl. Let it cool for 5 to 10 minutes until very warm. Add the egg and season with cayenne and black pepper. Whisk vigorously until the mixture combines into a soft, sticky dough. Then, scrape the dough into a ball using a spatula.
Step 3
Seal the dough and spatula with plastic wrap, and refrigerate it until cool, about 1 hour.
Step 4
While the dough is chilling, season the marinara sauce with balsamic vinegar, oregano, and red pepper flakes in a small pot over medium heat. Add the anchovy fillet, stir, and bring to a simmer. Let it simmer for 10 minutes, then turn off the heat and let it sit, covered, until ready to use.
Step 5
Remove the dough from the refrigerator and grate the mozzarella cheese over it. Stir to combine.
Step 6
Heat the oil in a deep fryer or heavy-duty pan over medium heat to 175°C. Preheat the oven to 93°C.
Step 7
Scoop out about 2 tablespoons of the dough per puff and form it into a football shape using two spoons.
Step 8
Fry the puffs in batches of 5 or 6 at a time in the hot oil until they are browned, about 2 to 3 minutes. Drain them on paper towels and keep them warm in the preheated oven while frying the remaining dough. Serve with the hot marinara sauce.