Parmesan and mozzarella fritters

Yield: 4 servings

Measure Ingredient
1 \N Clove garlic; chopped
2 \N Mature mozzarella; grated
1 small Egg; beaten
\N \N Few leaves of fresh basil
70 grams Approximately of Parmesan; grated
2 tablespoons Approximately of plain flour
\N \N Salt and pepper

(Mature mozzarella means mozzarella bought the day before, taken out of the packet and well drained).

Mix the mozzarella, garlic, basil, parmesan and seasoning and bind with beaten egg. Add some flour, shape and rest in the fridge for approximately 30 minutes. Lightly coat with flour before frying. The mix should be fairly soft, because it firms up after it has rested in the fridge for the required time. The oil in the frying pan should not be too hot otherwise the fritters will burn on the outside and will be cold in the middle.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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