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Today we prepare a nice antipasto alternative to the popular tomato-mozzarella dish. For this we will slice fresh juicy tomatoes wafer-thin and refine with balsamic vinegar and olive oil. Last but not least, we’ll add the hot mozzarella with its liquid core as the crowning touch!
Amount
servings
Ingredients list
Fried mozzarella
- 4 balls mozzarella cheese
- 20 ml liquid cream
- 2 eggs
- breadcrumbs as needed
- wheat flour as needed
- salt to taste
- pepper to taste
- sunflower oil for frying
Equipment
Directions
Tomato Carpaccio
- Wash the tomatoes thoroughly and remove the stalk. Then cut one tomato at a time into thin slices and arrange them overlapping in a circle.
- Peel the onion and place on top in fine rings.
- Spread basil leaves on the tomatoes as desired. Drizzle the carpaccio with balsamic vinegar and olive oil and season with salt and pepper.
Fried mozzarella
- First cut the mozzarella balls into four roughly equal parts. Then place in a large sieve and drain well.
- Then bread the mozzarella pieces. To do this, first thoroughly turn in a bowl of flour.
- Whisk the eggs in a second bowl. Season with salt and pepper and mix well with the liquid cream. Turn the floured mozzarella pieces in it.
- Finally, these are then dipped in breadcrumbs and breaded all around with it.
- To obtain a thick and crispy breading, the last two steps are repeated. So turn again in the egg and coat again with breadcrumbs.
- Now add enough sunflower oil to a large frying pan and heat. Fry the mozzarella pieces on all sides until golden brown. Then carefully remove from the pan with a slotted spoon and drain briefly on absorbent kitchen paper.
- Finally, spread the hot mozzarella bites evenly over the carpaccio and serve immediately.Buon appetito!
Calories: 227.9kcal (11%)Carbohydrates: 12.2g (4%)Protein: 10.8g (22%)Fat: 14.9g (23%)
We hope you enjoyed the fried mozzarella cheese on tomato carpaccio? Here are some more nice recipes for you…
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