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
Continue After Advertisement
Ingredients
-
1 pound
fresh mozzarella that can be sliced into shapes
-
1
egg, beaten
-
1/2 cup
plain Greek yogurt
-
1/2
avocado, mashed
-
1 teaspoon
fresh ground cumin
-
1 tablespoon
chopped green chiles (mild)
-
salt and pepper to taste
-
1
rind grated of lime
-
2 cups
panko bread crumbs
-
1 tablespoon
each of the following fresh chopped herbs- mint, flat leaf parsley, scallions, and chives
-
salt and pepper to taste
-
oil for skillet
-
1 cup
plain Greek yogurt
-
1 1/2
mashed avocado
-
1 cup
chopped English cucumber
-
1 tablespoon
mild green chiles
-
1 tablespoon
ground cumin
-
salt and pepper to taste
-
herbs for garnish
Directions
-
Slice the mozzarella into bit size pieces. An inch square is a good size, or a bit larger.
-
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.
-
In another bowl mix the panko crumbs with other half of the lime rind, the chopped fresh herbs, salt and pepper.
-
Dip and coat the mozzarella morsels with the egg, yogurt, and avocado mixture.
-
Next roll the coated morsels into the panko mixture, trying to retain a generous coat.
-
Heat a good vegetable oil (grapeseed oil works well here) coating the entire bottom of a skillet.
-
Add the coated morsels into the skillet, making sure you hear a definite sizzle upon contact. Quickly brown and serve.
-
Serve with chopped cucumbers, mixed together with yogurt, mashed avocado, chopped fresh herbs, cumin, green chiles, salt, pepper, and fresh herb garnish.
See what other Food52ers are saying.