Best 3 Pan Fried Buffalo Mozzarella With Tomato Relish Recipes
**Pan-Fried Buffalo Mozzarella with Tomato Relish: A Symphony of Flavors**
Indulge in a culinary masterpiece that combines the richness of buffalo mozzarella, the tanginess of tomato relish, and the crunch of golden-brown breadcrumbs. This pan-fried buffalo mozzarella dish is a symphony of flavors that will tantalize your taste buds and leave you craving more. Served atop a bed of peppery arugula, this dish is not only visually stunning but also a delightful explosion of textures. Accompanying this main course are two equally enticing recipes: a zesty tomato relish that adds a pop of freshness and a spicy arugula pesto that brings a touch of heat to the harmonious blend of flavors. Whether you're a seasoned chef or a home cook looking to impress your guests, this pan-fried buffalo mozzarella with tomato relish and arugula pesto is sure to be a hit. So, gather your ingredients, prepare your palate, and embark on a culinary journey that will leave you utterly satisfied.
PAN FRIED BUFFALO MOZZARELLA WITH TOMATO RELISH
This is my new FAVORITE!! I cannot believe how EASY this was and the taste... delicious! I used 2 fresh, orange, heirloom tomato for the relish. I am hooked.
Provided by Aimchick
Categories Cheese
Time 19m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 10
Steps:
- Ina bow, add relish ingedients and let stand while you prepare the following:.
- heat 1/4 inch olive oil In a heavy bottom pan until it shimmers
- beat egg whites in a bowl until frothy and add salt and pepper.
- pour breadcrumbs in a pie plate.
- dredge mozzarella slices in egg and then breadcrumbs TWICE.
- Fry breaded cheese in oil for 1 and 1/2 minutes on each side.
- top each slice with a scoop of relish.
- Enjoy!
Nutrition Facts : Calories 215.2, Fat 8.6, SaturatedFat 4.2, Cholesterol 22.7, Sodium 733.1, Carbohydrate 21.6, Fiber 1.6, Sugar 2.3, Protein 12.4
BUFFALO FRIED MOZZARELLA BITES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 55m
Yield 24 bites
Number Of Ingredients 16
Steps:
- For the mozzarella bites: Cut the mozzarella sticks into fourths, creating bite-sized pieces. Set aside.
- Add the flour to a shallow dish. Combine the eggs and milk in a second shallow dish. Combine the panko, Parmesan and parsley in a third shallow dish.
- Bread the mozzarella by first rolling each piece in the flour, then dunking it in the egg/milk mixture, then placing it in the panko mixture. Use your hands to ensure the entire piece is coated in the breadcrumbs. Transfer to a sheet pan and repeat with the remaining mozzarella pieces. Transfer to the freezer to firm up, about 30 minutes.
- Meanwhile, add two inches of oil to a skillet. Heat to 375 degrees F.
- For the buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Heat until the butter has melted and the sauce is hot, then remove from the heat and cover to keep warm.
- Fry the mozzarella bites in batches until golden, between 45 seconds to 1 minute, being careful not to overcook. Carefully remove to drain on a paper towel and immediately sprinkle with a pinch of salt. Serve hot alongside a bowl of warm buffalo sauce, a bowl of ranch dressing and the carrot and celery sticks.
PAN-FRIED EGGPLANT WITH BUFFALO MOZZARELLA, WHITE ANCHOVIES, AND RAISIN-PINENUT RELISH
Categories Bread Sandwich Side Fry Vegetarian Mozzarella Raisin Buffalo Eggplant Anchovy
Yield makes 4 sandwiches
Number Of Ingredients 8
Steps:
- Distribute the eggplant on a sheet pan in one layer and generously salt on both sides. Lay another sheet pan on top of the eggplant and place a heavy object on top to add pressure. Set aside for 1 hour. Remove the weight and transfer the eggplant to paper towels and pat dry.
- Add the oil to a large hot skillet, making sure to cover the entire bottom of the pan with about 1/8 inch of oil. Add the eggplant just before the oil starts to smoke-it should sizzle as the eggplant is dropped in and the eggplant should brown pretty quickly. Once the eggplant is golden on both sides, about 3 to 5 minutes, remove from the oil and transfer to paper towels. Allow the eggplant to come to room temperature or to cool completely.
- Grill the bread slices on one side only. Rub the grilled side of 4 of the slices with the garlic. Top with the eggplant, followed by the mozzarella, the anchovies, and the relish. Top with the remaining 4 slices, cut into halves, and serve.
Tips:
- To ensure the mozzarella is evenly cooked, slice it into consistent thickness.
- Use a non-stick skillet to prevent the mozzarella from sticking.
- Cook the mozzarella over medium heat to prevent it from burning.
- Do not overcrowd the skillet, as this will prevent the mozzarella from cooking evenly.
- Use ripe, flavorful tomatoes for the relish to enhance its taste.
- Adjust the amount of chili flakes in the relish to suit your desired level of spiciness.
- Serve the pan-fried buffalo mozzarella with the tomato relish immediately to enjoy its best flavor and texture.
Conclusion:
Pan-fried buffalo mozzarella with tomato relish is a delectable appetizer or main course that combines the creamy richness of mozzarella with the tangy, spicy flavors of buffalo sauce and tomato relish. This dish is easy to prepare and can be customized to your desired level of spiciness. Whether you are hosting a party or simply looking for a unique and flavorful meal, this recipe is sure to impress. Serve it with your favorite sides such as roasted vegetables, grilled chicken, or a simple green salad for a complete and satisfying meal. Experiment with different variations of buffalo sauce and tomato relish to create your own unique flavor combinations.
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