Bufala mozzarella croquettes

Servings: 4

Prep Time: 15 minutes

Cook Time: Less than 10 minutes

Ingredients

• 3 balls Buffalo Maciocia mozzarella di Bufala
• 2 pinches oregano, chopped
• 1 pinch cayenne pepper
• 125 ml (1/2 cup) flour
• 3 eggs
• 60 ml (4 tbsp) milk
• 250 ml (1 cup) bread crumbs
• 250 ml (1 cup) panko bread crumbs
• Salt and pepper to taste
• Qs canola oil for cooking

Sun-dried tomato salsa

• 750 ml (3 cups) cherry tomatoes
• 2 jalapenos, membranes and seeds removed, diced
• 125 ml (1/2 cup) olive oil
• 75 ml (5 tbsp) balsamic vinegar
• 45 ml (3 tbsp) basil leaves, chopped
• 45 ml (3 tbsp) parsley, chopped
• 30 ml (2 tbsp) honey
• Salt and pepper to taste

Preparation

1. Cut each mozzarella ball into 4 pieces.
2. Season the pieces with salt, pepper, oregano, cayenne pepper then roll them in flour.
3. In a bowl mix the eggs and milk.
4. Dip each piece in the egg and milk mixture then in the breadcrumbs.
5. Dip each piece again in the egg and milk mixture then in the panko breadcrumbs.
6. In a hot frying pan, in 1’’ of oil, brown the mozzarella croquettes, 2 minutes on each side, until they become crispy and golden.
7. Set aside on absorbent paper.
8. In a saucepan, heat the olive oil, add the tomatoes, jalapenos and simmer for 2 to 3 minutes.
9. Add the vinegar, basil, parsley, honey, salt and pepper. Check the seasoning.
10. Let cool
11. Serve the mozzarella croquettes, accompanied by the prepared salsa.