Tuesday, May 12, 2015

Mozzarella Fritters With Spicy Tomato Chutney

Mozzarella fritters

I had been wondering how to make the best use of the mozzarella that I still had in the fridge. So it was back to good old Google images and the one about frying them appealed to me the most. There are so many variations but I kept it basic.
Ingredients:

3 balls of mozzarella
1 tbs flour
Salt
Pepper...both as per taste
1 egg, beaten
Panko breadcrumbs (I used about 80 grams)
Olive oil to fry
Tear the balls into four pieces.
Transfer the flour to a shallow dish and season it with salt and pepper.
Coat the mozzarella with the flour then dip each ball in the beaten egg.
Roll them in the breadcrumbs and place on a greaseproof lined tray.
Chill in the fridge for about two hours.
Heat the oil in a pan. It should be about 3", enough to deep fry the fritters.
Once the oil is hot, keep the flame on medium and fry a few at a time.
Remove with a slotted spoon when golden brown on all sides.
Place them on a plate lined with kitchen paper.

Only the basic seasoning was used in the fritters. The spice was in this:
Mozzarella fritters with spicy tomato chutney

Spicy Tomato Chutney
3 tomatoes, ripe but firm
1 medium onion, finely chopped
4 cloves of garlic, crushed and minced
1 level tsp red chilli powder
A pinch of black pepper, freshly grated
A quarter tsp cumin powder (toasted and ground)
Salt to taste
Sugar for the balance
2 tbs olive oil
A small bunch of basil leaves
Blanch the tomatoes. Peel, remove eyes and roughly chop them up. 
Heat the oil in a pan. Add the onions and fry till they change colour.
Add the garlic and the tomatoes.
Cook till the tomatoes turn mushy then add the rest of the seasoning/spices.
When the chutney looks done, remove from the fire.
Add the basil leaves, some torn and some chopped up.

The fritters went very well with the chutney. But with some of them, the coating wasn't good enough and the cheese oozed out. I'll be more careful next time.  Deep-fried food isn't something that I do often but with an ingredient as special as this, it calls for a little indulgence.


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