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🍽️ Crispy Breaded Mozzarella Sticks with Fresh Tomato Salsa and Basil Pesto

436 kcal · 30 min · 4 servings

Ingredients

• 20 g fresh basil
• 1 tbsp pine nuts
• 1 clove garlic
• sea salt
• 20 g freshly grated Parmesan
• 60 ml olive oil
• pepper (from the mill)
• 4 tomatoes
• 1 red onion
• 1 tbsp freshly chopped cilantro
• 2 tbsp olive oil
• lemon juice
• 1 pinch sugar
• sea salt
• 4 mini mozzarella balls (approx. 600 g)
• salt
• pepper (from the mill)
• 2 tbsp flour
• 1 egg
• 50 g breadcrumbs
• oil (for frying)
• basil (for garnishing)

Instructions

1. 1. Pick the fresh basil leaves off the stems.
2. 2. Place the basil leaves, pine nuts, and peeled garlic cloves into a large mortar.
3. 3. Crush the ingredients roughly using the pestle.
4. 4. Gradually work in some salt and the grated Parmesan cheese.
5. 5. Add the olive oil in a thin stream while stirring until a creamy paste forms.
6. 6. Finally, season the pesto with a little more salt and black pepper.
7. 7. Wash the tomatoes thoroughly under running water.
8. 8. Cut out the hard stem area at the top of the tomatoes.
9. 9. Dice the tomatoes into small, even cubes.
10. 10. Wash the peppers under running water.
11. 11. Cut the peppers in half lengthwise.
12. 12. Remove the seeds and white pith from the pepper halves.
13. 13. Dice the deseeded peppers finely.
14. 14. Peel the onions and remove the outer layers.
15. 15. Dice the onions into small cubes.
16. 16. Wash the cilantro and pick off the green leaves.
17. 17. Place the diced tomatoes, peppers, and onions into a bowl.
18. 18. Add the cilantro leaves and a splash of olive oil to the tomato mixture.
19. 19. Add the lemon juice and one teaspoon of sugar.
20. 20. Season the salsa with sea salt to taste.
21. 21. Take the mozzarella balls out of the package and let them drain well.
22. 22. Salt and pepper the mozzarella balls on both sides.
23. 23. Roll the mozzarella balls in a dish of flour until they are completely covered.
24. 24. Whisk one egg in a second dish.
25. 25. Dip the floured mozzarella balls briefly into the whisked egg.
26. 26. Roll the egg-coated mozzarella balls in breadcrumbs until they are completely covered.
27. 27. Heat oil in a frying pan to approximately 170 degrees Celsius.
28. 28. Fry the breaded mozzarella balls in the hot oil for about 5 minutes.
29. 29. Remove the mozzarella balls from the oil when they are golden brown and crispy.
30. 30. Place the finished tomato salsa onto the serving plates.
31. 31. Place a spoonful of basil pesto next to the salsa.
32. 32. Place one fried mozzarella strip on top of the sauces.
33. 33. Garnish the dish with fresh basil leaves.
34. 34. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 436
• Protein: 9 g · Fett/Fat: 36 g · Carbs: 20 g