• Serves 4
  • 45 minutes
  • Difficulty Medium
  • 18 Ingredients
  • Love

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


  1. 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.
  2. 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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