Fried mozzarella with heirloom tomatoes and basil

Name: Fried mozzarella with heirloom tomatoes and basil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 800g mixed tomatoes (preferably heirloom varieties), roughly chopped; 2 tablespoons olive oil; 1 tablespoon good-quality balsamic vinegar; 100g plain flour, plus extra to dust; 1/2 teaspoon saffron threads; 2 tablespoons dry white wine, at room temperature; 2 tablespoons of freshly picked thyme leaves; 2 cups (140g) coarse homemade breadcrumbs; Sunflower oil, to deep-fry; 3 large (200g each) balls buffalo mozzarella, drained, torn into quarters; Small handful each purple and green basil

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Fried mozzarella with heirloom tomatoes and basil

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by Tobie Puttock

Celebrity chef

Oct 03, 2015

These delicate bites of lightly crumbed mozzarella are best eaten almost immediately… but that won’t be a problem.

800g mixed tomatoes (preferably heirloom varieties), roughly chopped
2 tablespoons olive oil
1 tablespoon good-quality balsamic vinegar
100g plain flour, plus extra to dust
1/2 teaspoon saffron threads
2 tablespoons dry white wine, at room temperature
2 tablespoons of freshly picked thyme leaves
2 cups (140g) coarse homemade breadcrumbs
Sunflower oil, to deep-fry
3 large (200g each) balls buffalo mozzarella, drained, torn into quarters
Small handful each purple and green basil

Method

1.

Place tomatoes in a bowl, season, add olive oil and balsamic and toss. Set aside.
2.

Place flour in a bowl. Infuse saffron in wine for 2-3 minutes in a bowl, then combine with 1/2 cup (125ml) water. Slowly stir liquid into flour with a fork until batter is the consistency of cream, adding more water if needed.
3.

Combine thyme and crumbs in a bowl. Half-fill a small saucepan with vegetable oil and heat to 160-170°C over medium-high heat. To test heat, sprinkle a little flour over the oil. When it bubbles, reduce heat slightly. Dust mozzarella in extra flour, shaking off excess. Dip in the batter, then roll in crumbs. Fry, in batches, for about 1 minute, until golden brown. Drain on paper towel.
4.

Toss basil through the tomatoes and divide among plates. Tear the fried mozzarella in half so the cheese oozes out, scatter over the tomatoes and serve immediately.