Mozzarella Fritta Con Pesto Limone Recipe

Name: Mozzarella Fritta Con Pesto Limone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mozzarella fritta con pesto limone; 200g Fresh Mozarella (I used a log), cut into 8 thick slices; 2 tablespoons plain flour; 4 - 6 tablespoons panko (or coarse breadcrumbs); 1/4 teaspoon salt, to taste; 1/4 teaspoon cayenne pepper or to taste; 1 egg, lightly whisked; Olive oil, to shallow fry; Lemon pesto (recipe below); Lemon zest and basil leaves, to garnish; Slices of Italian bread, to serve; Pesto Limone (Lemon Pesto); A handful of basil leaves, washed and shaken to rid excess water; 1 garlic clove, peeled; 2 - 3 tablespoons flaked almonds, dry-roasted; 2 - 3 tablespoons freshly grated parmesan cheese; 1/3 - 1/2 cup (extra virgin) olive oil; Finely grated zest of 1 lemon (I used my microplane); Lemon juice, to taste; Salt, to taste

Servings: persons

Mozzarella fritta con pesto limone
200g Fresh Mozarella (I used a log), cut into 8 thick slices
2 tablespoons plain flour
4 - 6 tablespoons panko (or coarse breadcrumbs)
1/4 teaspoon salt, to taste
1/4 teaspoon cayenne pepper or to taste
1 egg, lightly whisked
Olive oil, to shallow fry
Lemon pesto (recipe below)
Lemon zest and basil leaves, to garnish
Slices of Italian bread, to serve
Pesto Limone (Lemon Pesto)
A handful of basil leaves, washed and shaken to rid excess water
1 garlic clove, peeled
2 - 3 tablespoons flaked almonds, dry-roasted
2 - 3 tablespoons freshly grated parmesan cheese
1/3 - 1/2 cup (extra virgin) olive oil
Finely grated zest of 1 lemon (I used my microplane)
Lemon juice, to taste
Salt, to taste

1
Season the flour with salt and pepper. Mix well and set in a wide plate. Dip each piece of mozzarella in the seasoned flour, on both sides.
2
Follow by placing floured cheese rounds in the egg, turning over so both sides are dipped then finish off by crumbing in the panko.
3
Set a pan on medium heat. Once hot, add a couple of tablespoons of olive oil and gently heat then place the breaded cheese rounds, being careful not to overcrowd the pan.
4
Let each side fry for 1-2 minutes till golden. Flip over and repeat on the other side.
5
Remove and serve immediately with lemon pesto and extra strips of lemon zest
6
Put the basil leaves and garlic clove in a mortar and pound well till leaves are soft and bruised and garlic is crushed.
7
Add the almonds to the mortar and with a circular motion of the pestle, crush them..... to bits.
8
Using a spoon, add a tablespoon of the Parmesan and then loosen with some of the oil. Add more Parmesan, follow this with more oil, till you have the consistency you like. I like mine fairly loose so I tend to add more oil. When you have the consistency you like, add the lemon zest and a squeeze of lemon juice then salt to taste. Stir well and set aside.
9
(If using a food processor, you'll need to drizzle the oil in and that's one area you have to watch out for if you're using extra virgin olive oil as it contains bitter tasting polyphenols coated by fatty acids, which prevent them from dispersing. If the oil is emulsified in a food processor, these polyphenols get squeezed out and the liquid mix turns bitter ( as read here: http://www.deliciousdays.com/archives/2009/03/06/pesto-looks-all-too-familiar-wait/).

1074

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Mozzarella fritta con pesto limone, 200g Fresh Mozarella (I used a log), cut into 8 thick slices, 2 tablespoons plain flour, 4 - 6 tablespoons panko (or coarse breadcrumbs), and more.

Yes, Mozzarella Fritta Con Pesto Limone falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mozzarella Fritta Con Pesto Limone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions