Smoked Mozzarella Fritters With Caesar Salad |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I made this wonderful combination for a light lunch the other day and everyone adored it. A classic Caesar salad topped with smoked mozzarella fritters. I left out the croûtons that would normally go along with a Caesar salad, since I felt there was enough crunch with the fritters. Read more . However, I will include the recipe I would have used for the croûtons, should you want to make them. For a lunch meal, this salad alone with a couple of fritters was enough. If I was going to serve this for dinner, I think I would pair it with a soup and a nice hunk of crusty, buttered Italian bread. I think it would be delicious with a simple tomato soup or maybe a minestrone. Ingredients:
1 1/2 cups fresh whole milk ricotta |
1 1/2 cups shredded smoked mozzarella |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 cups panko (japanese bread crumbs) |
3 large eggs |
3/4 cup all-purpose flour |
vegetable oil, for frying |
1 tablespoon fresh chopped thyme leaves |
Directions:
1. In a small bowl combine the ricotta, smoked mozzarella, thyme, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
2. Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.
3. Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain.
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