If you want even more crunch, the breadcrumbs can be mixed with sesame seeds, crushed pistachios, or Panko breadcrumbs. This way, the mozzarella balls will get an especially aromatic crust and a more interesting texture.
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The salad can also be combined with other ingredients – radishes, fruits, or fresh herbs. This way, you can prepare a quick dinner in a short time that you will want to make again and again.
This dish can also be prepared in advance. Roll the mozzarella balls in breadcrumbs the day before and keep them covered in the freezer.
This method is also useful if you want the balls to keep a nice shape – mozzarella hardened in the freezer breaks less often when frying or roasting.
Ingredients:
400 g small mozzarella balls
2 eggs
100 g flour
150 g breadcrumbs
400 g colorful cherry tomatoes
100 g arugula
80 g basil pesto
3 tbsp white wine vinegar
salt
pepper
4 basil sprigs
about 1 l oil for frying
Preparation
1. Drain and dry the mozzarella balls. Crack the eggs into a deep plate, season with salt and pepper, and beat. Put the flour and breadcrumbs into two separate plates.
2. First roll the mozzarella balls in flour, then in the beaten eggs, and finally in the breadcrumbs. Leave for about 15 minutes.
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3. Meanwhile, wash the tomatoes and cut them in half. Wash the arugula. Mix one tablespoon of pesto with vinegar, season with salt and pepper. Mix the tomatoes, arugula, and dressing.
4. Heat the oil in a pot. Fry the mozzarella balls in small portions until they become crispy and nicely browned. After removing, place them on paper towels to absorb excess oil. Keep warm in an oven heated to 100 °C (with fan – 80 °C).
5. The mozzarella balls can also be prepared in an air fryer. Place them on baking paper in the fryer basket, spray with oil, and bake at 200 °C for about 6 minutes, turning once during baking.
6. Wash the basil and pick the leaves. Serve the salad with crispy mozzarella balls, drizzle with the remaining pesto, and sprinkle with basil leaves.
