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Mozzarella fritters with salsa romesco

Recipe from: 5/1/2004 12:00:00 AM

Ingredients 19
Servings 6


  • 250
    mozzarella cheese, coarsely grated
  • 1
    garlic clove, crushed
  • a few basil leaves, torn
  • 70
    Parmesan cheese, freshly grated
  • salt and pepper to taste
  • 1
    egg, beaten
  • 30
    flour, plus extra for coating
  • vegetable oil for frying
  • 100
    whole almonds
  • 2
    large red sweet peppers
  • 500
    baby rosa tomatoes
  • 4
    garlic cloves, unpeeled
  • 0.50
    fresh red chilli
  • 125
    olive oil
  • 1
    large slice white bread, crust removed and cubed
  • 15
    red wine vinegar
  • 5
    smoked paprika
  • sea salt and black pepper to taste


Mix mozzarella, garlic, basil, Parmesan and plenty of seasoning.
Mix in the beaten egg.
Add just enough flour to bring the mixture together.
Take small spoonfuls of the mixture and roll out into flat patties.
Place on lined baking sheets and chill for at least 30 minutes.
Heat the oil and deep-fry batches of flour-coated fritters until golden brown.
Preheat oven to 200 °C.
Spread almonds out on a baking sheet and roast until golden brown. Set aside.
Toss the whole red peppers, the tomatoes, garlic and chilli in a little olive oil, then spread out on a baking sheet and bake in the oven until soft and lightly browned.
Fry bread in a pan with 45 ml olive oil until golden.
Remove roasted vegetables from the oven, peel off the skins, and deseed the tomatoes and peppers.
Grind almonds, fried bread and roasted garlic cloves using a large mortar and pestle, or in a food processor.
Add the tomatoes and chilli.
Blend and gradually add vinegar and remaining olive oil.
Finally add the paprika, salt and pepper to taste.
Serve with the fritters.

Read more on: bake  |  sauté

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