Crispy Mozzarella Bake
This recipe is higher in calories, but it is filling and provides healthy fats and calcium from the mozzarella.
You can serve this as a starter or over a salad for a more balanced meal.
Ingredients
- For the pesto
- 1 cup fresh Basil
- 1 Tbsp Pine nuts
- 1 garlic clove
- ¼ cup Parmesan (grated)
- ¼ cup olive oil
- For the salsa
- 4 Tomatoes
- 1 Red onion (chopped)
- 1 red chili pepper (seeded and diced)
- 1 Tbsp cilantro (chopped)
- 2 Tbsps olive oil
- lemon juice
- 1 pinch sugar
- For the mozzarella
- 4 Mozzarella (approx. 5 oz. each)
- 2 Tbsps all-purpose flour
- 1 egg
- 1 cup golden breadcrumbs
- Oil (for frying)
- Basil (for garnishing)
Preparation steps
For the pesto: blend the basil leaves, garlic, pine nuts, peeled garlic, and Parmesan in a food processor or with a pestle and mortar then add oil in a thin stream. Season to taste with salt and pepper.
For the salsa: plunge the tomatoes in boiling water for 30 seconds, discard the skin and seeds and chop the flesh.
Mix the chili, onions, and the cilantro leaves with the olive oil. Season to taste with lemon juice, sugar, and sea salt.
Drain the mozzarella balls well and pat dry. Dredge them with the salt, pepper, and flour. Dip in the well-beaten egg and dredge with the bread crumbs. Fry in hot oil (340 F) until golden brown. Place on a paper towel to drain.