Mozzarella, pancetta and basil fritters with roasted tomatoes

April 4, 2010 (Last Updated: January 11, 2019)

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

Print Recipe

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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April 4, 2010 (Last Updated: January 11, 2019) By
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