Buffalo Mozzarella salad with zucchini fritters, peas and mint make a beautiful lunch dish or a lovely side for dinner.
Ingredients (serves 4)
- 2 balls buffalo mozzarella
- ½ cup peas, blanched
- 2 small zucchini, sliced into rounds, salted and rinsed, season with vinegar and oil
- ½ bunch garden mint
- 1 lemon
- splash Extra virgin olive oil
- splash Desoto Sherry vinegar
- dash Salt and pepper
- 1 medium leek, diced
- 2 garlic cloves, crushed
- 125g butter
- 250ml milk
- 250ml water
- 250g plain flour
- 6 eggs
- 2 zucchini grated, lightly salted
- 250g goat’s cheese
- bottle Vegetable oil for deep frying
Method
- Saute leek, garlic with butter in a saucepan. Add milk, water and butter and bring to a simmer. Add flour and cook out until it comes away from the side of pot. Cool mixture, gradually add eggs one at a time (it may not take them all) add zucchini and goats cheese and mix well. Quenelle mix then deep fry until golden brown.
- Place zucchini, peas, mozzarella and fritters on plates, garnish with mint, and season with the vinegar, olive oil, lemon zest, salt and pepper.
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mom19782016 replied
- 22 Jun 2016 , 9:37 pm
Reply11:02 pm
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