Warm Salad of Breaded Fried Mozzarella, Beets, and Potatoes
⏳ Time
40 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
You can add segments of sweet oranges, peeled from their membranes, to this salad, and substitute pumpkin seeds with walnuts or pecans.
Ingredients
- Breadcrumbs - 2.6 oz
- Lemon - 1 piece
- Thyme - a pinch
- Chili Flakes - a pinch
- Wheat Flour - 1.8 oz
- Pizza Mozzarella Cheese - 5.3 oz
- Chocolate eggs - 2 pieces
- Salad Potatoes - 8.8 oz
- Olive Oil - 4 tablespoons
- Yellow Beets - 4 pieces
- Spanish onions - 1 head
- Balsamic Vinegar - 2 tablespoons
- Vegetable Oil - to taste
- Fresh basil leaves - 25 pieces
- Salad mix "Eats" - 2.6 oz
- Roasted Peanuts - 1 tablespoon
Step by Step guide
Step 1
Preheat the oven to 392°F. Boil the beets in advance and peel them.
Step 2
In a medium bowl, mix the breadcrumbs, lemon zest (grate the peel of 1 lemon on a fine grater to obtain the zest), a few chili flakes, and a small pinch of fresh thyme leaves, reserving at least half for later use (you can use any other herb, including dried spices, to taste).
Step 3
In another bowl, pour the flour. In a third bowl, crack the eggs and beat them with a fork.
Step 4
Pat the mini mozzarella dry with a paper towel, then dip each ball in flour, then in eggs, and then in breadcrumbs. Repeat the process with eggs and breadcrumbs for a double layer of coating. Place in a separate dish and set aside.
Step 5
Peel the potatoes, cut them into wedges, drizzle with half the olive oil, and sprinkle with the remaining thyme leaves and chili flakes. Mix the potato wedges well with your hands so that they are coated with oil and seasonings. Bake in the preheated oven for 15 minutes.
Step 6
Cut the beets into wedges the same size as the potatoes. Slice the onion into half-rings. Add to the potatoes, mix, drizzle with balsamic vinegar (a spray bottle can be used for convenience), and bake for another 15 minutes. Remove the vegetables from the oven and let them cool slightly.
Step 7
Mix the remaining olive oil well with the juice of 1 lemon.
Step 8
In a deep saucepan or a deep non-stick skillet, heat the vegetable oil (there should be enough oil to properly fry the mozzarella). Using a slotted spoon, immerse the breaded mozzarella balls in batches into the oil and fry for 3-4 minutes until they turn golden brown. Place the cooked mozzarella on a paper towel to drain excess oil.
Step 9
Mix the salad leaves and spinach, divide among 4 plates. Top with the vegetables, drizzle with the oil-lemon dressing, and place the mozzarella on top. Sprinkle the salad with pumpkin seeds.
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