Fried mozzarella cheese on tomato carpaccio

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Mozzarella fritta su carpaccio di pomodoro
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
4
servings
Ingredients list
Fried mozzarella
Tomato Carpaccio
Difficulty: easy
Cost: low
Calories: 227.9kcal
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Difficulty: easy
Cost: low
Calories: 227.9kcal
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
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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%)

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