Lightly fried cheese. Um ya. No need to deep fry it. Just a little pan fry and you are good to go. Mozzarella Cheese Fritters with Pesto Sauce and green salad.
When it comes to summer dining, there’s nothing quite like light and refreshing dishes that are full of flavor. Mozzarella Cheese Fritters is a perfect example of a summer dish that is both delicious and satisfying.
The green salad that accompanies the fritters can be made with a variety of fresh greens, such as arugula, spinach, or mixed greens, as well as other seasonal vegetables like tomatoes, cucumbers, and bell peppers.
Mozzarella cheese is coated in a crispy and flavorful batter, then pan-fried until golden brown and crispy. The result is a warm and gooey center surrounded by a crispy exterior, which pairs perfectly with the cool and fresh salad. And the addition of pesto sauce takes the dish to the next level.
Mozzarella Cheese Fritters Ingredients:
- Fresh mozzarella
- Pesto or marinara sauce
- All-purpose flour
- Eggs
- Panko or breadcrumbs
- Spring greens salad mix
- EVOO
- Lemon
- Mustard
- Sea salt
- Freshly ground black pepper
- Ciabatta or other crusty bread
Why Mozzarella Cheese Fritters Work:
- All you have to do is cut the cheese into cubes, coat them with bread crumbs and eggs, and pan fry them. You can also make the green salad with any lettuce, tomatoes, cucumbers, and dressing you have on hand.
- The cheese fritters are crispy on the outside and soft on the inside, creating a satisfying texture and taste.
- The salad balances the richness of the cheese fritters.
- It is a versatile dish that can be served as an appetizer, a side dish, or even a main course. Depending on the size of the fritters and the portion size of the salad, you can adjust the dish to suit your needs.
mozzarella cheese fritters Tips and Tricks:
To make the best mozzarella cheese fritters with green salad, follow these tips and tricks:
- Use fresh mozzarella cheese, not the pre-shredded or low-moisture kind. Fresh mozzarella cheese has a mild and milky flavor, and a soft and moist texture, which makes it ideal for frying.
- Cut the cheese into bite-sized cubes, about 1 inch each. You don’t want them to be too big or too small, as they might fall apart or burn in the oil.
- Coat the cheese cubes with flour, then dip them in beaten eggs, then coat them with bread crumbs. You can also add some grated parmesan cheese to the bread crumbs, for extra flavor and crunch.
- Make the green salad by tossing some lettuce, tomatoes, cucumbers, and your favorite dressing in a large bowl. Use any kind of lettuce, such as romaine, iceberg, or spinach. Choose whatever dressing you like, such as balsamic, lemon, or ranch. Add some cheese, nuts, or fruits, to the salad, if you like.
- Serve the cheese fritters with the green salad, on a large platter or individual plates. You can also serve them with some marinara sauce, pesto, or aioli, for dipping.
Enjoy your mozzarella cheese fritters with green salad while they are hot and gooey.
Mozzarella Cheese Fritters with Pesto Sauce and a Green Salad
Enjoy a crispy and cheesy snack or appetizer with these Mozzarella Fritters with Pesto Sauce and Green Salad. Serve them with a pesto or marinara sauce for dipping and a simple green salad. Some ciabatta or other crusty bread on the side goes well. These fritters are a fun and tasty way to savor Italian flavors in bite-sized pieces.
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Servings: 4
Calories: 482kcal
Equipment
Ingredients
- 2 fresh mozzarella balls aprox. 8 oz.
- 2 eggs
- 2 cups panko or breadcrumbs
- ½ cup all-purpose flour
- 1 tsp baking powder
- 6 Tbsp. EVOO divided
- ½ tsp. sea salt plus more
- 1 tsp mustard
- 1 tsp. freshly ground black pepper plus more
- 10 oz. spring greens salad mix or other mixed greens
- 2 lemons divided
- Pesto or marinara sauce for serving
- Ciabatta or other crusty bread
Instructions
- In a medium bowl, whisk together ½ cup of all-purpose flour, 1 tsp. of baking powder, ½ tsp. of kosher salt, and 1 tsp. of freshly ground black pepper. In another bowl, lightly beat 2 large eggs. In a third bowl, put 2 cups of panko or breadcrumbs.
- In a separate bowl combine 2 Tbsp. of extra-virgin olive oil and 1 Tbsp red wine vinegar or fresh lemon juice, and 1 teaspoon of mustard. Season with salt and pepper to taste. In a large bowl, toss 10 oz. of spring greens salad and toss with the dressing.
- Slice 2 fresh mozzarella cheese balls into eight pieces total, each ½" thick. Coat each slice with seasoned flour, shaking off any excess. Then, dip each slice in beaten eggs, letting the extra egg drip off.
- Repeat the flour and egg coating one more time. Finally, cover each slice with panko breadcrumbs, pressing lightly to make them stick.
- Shake off any excess breadcrumbs and place the coated cheese slices on a plate.
- In a medium skillet over medium heat, heat the remaining 4 Tbsp. of olive oil and pan fry the mozzarella slices in two batches, flipping them once, until they are golden brown on both sides, about 5–7 minutes per batch.
- Drain them on paper towels, and keep them warm in the oven, until ready to serve.
Nutrition
Serving: 80g | Calories: 482kcal | Carbohydrates: 34g | Protein: 18g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 693mg | Potassium: 289mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1061IU | Vitamin C: 36mg | Calcium: 308mg | Iron: 3mg
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