Breaded mozzarella is usually deep fried, but if you don’t have a fryer, it is possible to make it in a pan with butter. You just have to be quick, and have everything else prepared beforehand.
For 2 people
500 g (approx 1 lb) mozzarella cheese
75 g (approx 3 ounces) shredded parmesan cheese
75 g (approx 3 ounces) sesame seeds
1 pinch (1 ml/ 1/4 tsp) ancho chili powder
1 dust cayenne pepper
salt, white pepper
ca 25 cm cucumber
1 tbsp olive oil
1 tsp Coconut amonios (or soy sauce)
1 scallion (spring onion)
1 garlic clove
1 small pinch of chili flakes
Cold chili sauce:
1 dl (cup) creme fraiche
2 tbsp low sugar chili sauce
Lettuce of your choice
Chopped bell peppers
Start by preparing the marinade for the cucumber swirl. Mix olive oil and soy sauce (or subsititute). Finely chop the garlic. Chop the spring onion into 0,5 cm pieces. Add it into the liquid and add a few chili flakes, according to taste.
Run the cucumber through a spiralizer and add it to the mixture. Let sit for a while.
Make the dip sauce by stirring creme frainche and low carb chili sauce. Add some chili flakes or chili powder if you prefer more heat.
Put the dry ingredients for the breading in a wide bowl.
Whisk the egg in another wide bowl.
Cut the mozzarella into sticks, not too thin.
Dip the mozzarella sticks into the egg and then roll them in the parmesan mix.
Fry them gently but quickly in a medium hot pan with butter.
Serve immediately with the salad, cucumber swirl and chili sauce.