Fried Pesto and Mozzarella Zucchini
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 2 eggs
- 75 milliliters light beer
- 120 milliliters vegetable oil
- 3 Tbsps Pastry flour
- 800 grams Tomatoes
- 2 Tbsps mint (Finely chopped)
- 2 Tbsps Basil (Finely chopped)
- salt
- freshly ground peppers
- 600 grams thick Zucchini
- 250 grams Mozzarella (2 balls)
- 2 Tbsps Basil pesto (in a jar)
Preparation steps
1.
Separate eggs. Beat egg yolks with beer, 1 tablespoon of oil and flour. Let sit for 30 minutes. Blanch tomatoes for a few seconds, shock, peel, quarter, core and dice. Mix tomatoes with 2 tablespoons of oil and herbs. Season with salt and pepper and refrigerate.
2.
Cut zucchini into 32 slices and season with salt and pepper. Cut mozzarella into 8 slices and then cut each slice in half. Brush each half with pesto. Top 16 zucchini slices with mozzarella and then top with remaining zucchini slices.
3.
Beat egg whites with 1 pinch of salt until stiff. Fold into batter. Heat remaining oil in a pan. Dip zucchini into batter and fry on each side for about 4 minutes. Serve with diced tomatoes.
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