TO DRINK: Mosel Riesling, with lightly balanced fruit and acidity.
Mozzarella, pancetta and basil fritters with roasted tomatoes
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.
