Mozzarella fritters with salsa romesco

Fairlady
6 servings
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Mozzarella cheese

By Food24 November 03 2009
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Ingredients (18)

250.00 g mozzarella cheese — grated
1.00 garlic — cloves, crushed
0.00 fresh basil — torn
70.00 g parmesan cheese — grated
0.00 salt and freshly ground black pepper — to taste
1.00 eggs — beaten
30.00 ml flour
0.00 vegetable oil — for frying
SALSA
100.00 g almonds — whole
2.00 red peppers — large, sweet
500.00 g rosa tomatoes
4.00 garlic — cloves, unpeeled
0.50 red chilli — fresh
125.00 ml fresh chillies — 573
1.00 bread — white, sliced
15.00 ml vinegar — red wine
5.00 ml paprika — smoked
0.00 sea salt and freshly ground black pepper
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Method:

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.
SALSA
Preheat oven to 200 &degC.
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.



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