Chase Bailey’s Apricot Amazeballs Recipe
Apricot Amazeballs from Chef Chase Bailey of Chase ‘N Yur Face
15 whole fresh apricots
15 small mozzarella bocconcini
1 jalapeño, diced (optional)
1 c flour
1 Tbsp cornstarch
1-1/2 c soda water
1-2 Tbsp sugar*
1-1/2 qts canola oil
*Sugar is only necessary if you’re making the Amazeballs as a dessert.
Cut apricots in half and remove pits. Place a bocconcini ball in the center of one of the halves of an apricot. Place the other apricot half on top to cover. Repeat process with all of the apricots.
If making as an appetizer, and if desired, add 1-2 teaspoons of diced jalapeño in the center of the apricot with the cheese.
In a bowl, thoroughly mix together the flour, cornstarch, and seltzer water.
If making for a dessert, add in the sugar and mix thoroughly.
Heat oil in a heavy-bottomed pot over high heat. Using tongs, carefully dip the stuffed apricots in batter and thoroughly coat. Place battered apricots in oil and fry for approximately 1-2 minutes, or until lightly golden brown.
Serve as an appetizer with spicy honey mustard, Dijon mustard, or a mild spicy sauce. Or serve for dessert with vanilla ice cream.
You can learn more about Chase from Chase ‘N Yur Face in our interview with him.