Mozzarella fritters with pesto and greens
Indulge in the crispy goodness of mozzarella fritters paired with the freshness of vibrant greens, all topped off with a burst of flavorful pesto.
Ingredients:
- cup all-purpose flour
- tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- tsp. freshly ground black pepper, plus more
- large eggs
- cups panko or coarse dried breadcrumbs
- oz. spring greens salad mix or other mixed greens
- Tbsp. extra-virgin olive oil, divided
- lemons, divided
- oz. fresh mozzarella
- Store-bought pesto (for serving)
- Ciabatta or other crusty bread (for serving; optional)
Instructions:
- Combine ½ cup of all-purpose flour, 1 tsp. of Diamond Crystal salt or ½ tsp. of Morton kosher salt, and 1 tsp. of freshly ground black pepper in a medium bowl by whisking them together. Put 2 large eggs in a shallow bowl and lightly beat them. Take 2 cups of panko or coarse dried breadcrumbs and place them in another shallow bowl.
- In a large bowl, put 10 oz. of spring greens salad mix or another mix of greens. Drizzle 2 Tbsp. of extra-virgin olive oil evenly over the greens. Squeeze the juice of 1 lemon over the greens. Mix well to coat the salad, then season it with salt and pepper.
- Slice 8 oz. of fresh mozzarella into eight ½"-thick slices. Take one slice at a time, coat the mozzarella in the seasoned flour, then dip it in the eggs, allowing any excess to drip back into the bowl. Coat it in the seasoned flour once more, dip it in the eggs again. Finally, coat it with panko, pressing gently to make it stick before shaking off any excess. Place the coated mozzarella on a plate as you continue the process.
- In a medium skillet, heat the remaining 4 Tbsp. of extra-virgin olive oil over medium heat. In two batches, carefully place the mozzarella slices in the pan and cook until they turn golden brown, about 5-7 minutes in total, turning them halfway through. Use tongs to transfer the mozzarella fritters to paper towels to drain.
- Divide the salad into shallow bowls or small plates. Place the mozzarella fritters on top. Cut the remaining lemon into wedges. Serve the fritters with store-bought pesto, ciabatta, or another type of crusty bread (if desired), along with the lemon wedges for squeezing over.
Summary:
- Calories: 2879 kcal
- Fat: 157 g
- Protein: 110 g
- Carbs: 262 g
- Potassium: 1685 mg
- Magnesium: 233 mg