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1
Pour about 2 inches of vegetable oil into a large, high-sided skillet, add the garlic cloves and place over medium high heat.
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2
Heat the oil until 375 degrees F. As the oil heats it will become infused with garlic flavor; once the garlic is browned, remove and reserve it.
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3
While the oil is heating up prepare the mozzarella, zucchini, basil and a breading station.
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4
Cut the ball of mozzarella in quarters lengthwise.
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5
Cut each quarter into 1 by 1-inch pieces.
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6
Trim the ends off of the zucchini and then thinly slice into 1/4-inch thick disks.
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7
For the breading station, arrange 3 large shallow bowls near the heating oil.
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8
Place the flour in 1and the bread crumbs in another.
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9
Crack and beat the eggs in the remaining bowl with a splash of water or milk.
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10
Add the mozzarella cubes to the flour, toss to coat, shake off excess and then transfer to the egg.
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11
Coat the mozzarella in the egg then transfer to the panko bread crumbs, coating thoroughly.
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12
Carefully drop the coated mozzarella into the hot oil and fry turning at least once until golden brown.
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13
Once brown transfer to a paper towel lined plate to drain, sprinkle with salt while still piping hot.
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14
For the zucchini and basil, mix them together in a bowl.
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15
Repeat the same process as you did with the mozzarella cubes.
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16
Fry until golden all over.
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17
Drain alongside the fried mozzarella.
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18
For the olives, simply repeat the same process.
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19
Arrange all of the fried items on a platter and serve with lemon wedges
