Author Notes
This is a variation in shapes and flavors from my earlier recipe. Select a mozzarella that is a bit more solid than a burrata for this. —Sagegreen
Ingredients
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1 pound
fresh mozzarella that can be sliced into shapes
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1
egg, beaten
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1/2 cup
plain Greek yogurt
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1/2
avocado, mashed
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1 teaspoon
fresh ground cumin
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1 tablespoon
chopped green chiles (mild)
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salt and pepper to taste
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1
rind grated of lime
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2 cups
panko bread crumbs
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1 tablespoon
each of the following fresh chopped herbs- mint, flat leaf parsley, scallions, and chives
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salt and pepper to taste
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oil for skillet
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1 cup
plain Greek yogurt
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1 1/2
mashed avocado
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1 cup
chopped English cucumber
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1 tablespoon
mild green chiles
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1 tablespoon
ground cumin
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salt and pepper to taste
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herbs for garnish
Directions
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Slice the mozzarella into bit size pieces. An inch square is a good size, or a bit larger.
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Mix the beaten egg with 1/2 c. yogurt, half an avocado, half the rind of a lime, green chiles, cumin, salt, and pepper in one bowl.
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In another bowl mix the panko crumbs with other half of the lime rind, the chopped fresh herbs, salt and pepper.
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Dip and coat the mozzarella morsels with the egg, yogurt, and avocado mixture.
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Next roll the coated morsels into the panko mixture, trying to retain a generous coat.
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Heat a good vegetable oil (grapeseed oil works well here) coating the entire bottom of a skillet.
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Add the coated morsels into the skillet, making sure you hear a definite sizzle upon contact. Quickly brown and serve.
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Serve with chopped cucumbers, mixed together with yogurt, mashed avocado, chopped fresh herbs, cumin, green chiles, salt, pepper, and fresh herb garnish.
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