• TO DRINK: Mosel Riesling, with lightly balanced fruit and acidity.

    Mozzarella, pancetta and basil fritters with roasted tomatoes

    Serves: 4
    Cooking Time: 40 mins

    Ingredients

    • 3 large mozzarella balls, grated
    • 100g pancetta, finely sliced
    • 2 large eggs, lightly beaten
    • 60ml (¼ cup) fresh basil, shredded
    • salt and freshly ground black pepper, to taste
    • 200g fresh breadcrumbs
    • 100g fresh Parmesan, grated
    • 30ml (2 tbsp) olive oil, for frying

    Instructions

    1

    Combine the mozzarella, pancetta, egg and basil in a mixing bowl and season.

    2

    Wet your hands lightly and form flat fritters from the mozzarella mixture.

    3

    In a clean bowl, combine the breadcrumbs and Parmesan. Dip each fritter in the crumb mixture to coat well, then refrigerate for 20 minutes.

    4

    Heat the oil in a large frying pan and fry the fritters until golden. Drain on paper towel.

    5

    For the tomatoes, heat the oil and fry the tomatoes until they just pop open. Season and toss through the garlic.

    6

    Serve the mozzarella fritters with the tomatoes and crusty bread.

     

     

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