Before you fry these little packages of joy, everything—salad, sides, fellow diners—should be at the table and ready to feast. Like carbonara not eaten immediately or risotto that sits for more than a few moments, the essence of this dish fades just as quickly as it comes together. These crispy-creamy fritters shine with all kinds of accoutrements, from your favorite pesto and leafy greens to fresh or sun-dried tomatoes and some warm ciabatta.
Ingredients
4 servings
½
1
1
2
2
10
6
2
8
Preparation
Step 1
Whisk ½ cup all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. freshly ground black pepper in a medium bowl to combine. Place 2 large eggs in a shallow bowl and beat lightly to blend. Place 2 cups panko or coarse dried breadcrumbs in another shallow bowl.
Step 2
Place 10 oz. spring greens salad mix or other mixed greens in a large bowl and evenly drizzle 2 Tbsp. extra-virgin olive oil over. Cut 1 lemon in half and squeeze juice over greens. Toss to coat, then season salad with salt and pepper.
Step 3
Cut 8 oz. fresh mozzarella into eight ½”-thick slices. Working with 1 slice at a time, dredge mozzarella in seasoned flour, shaking off excess, then dip in eggs, letting excess drip back into bowl. Dredge in seasoned flour and dip in eggs a second time. Coat in panko, pressing gently to adhere before shaking off excess. Transfer coated mozzarella to a plate as you go.
Step 4
Heat remaining 4 Tbsp. extra-virgin olive oil in a medium skillet over medium. Working in 2 batches, carefully place mozzarella slices in pan and cook, turning halfway through, until golden brown, 5–7 minutes total. Using tongs, carefully transfer mozzarella fritters to paper towels to drain.
Step 5
Mound salad into shallow bowls or on small plates. Arrange mozzarella fritters on top. Cut remaining 1 lemon into wedges. Serve fritters with store-bought pesto, ciabatta or other crusty bread (if using), and lemon wedges for squeezing over.
