Fried zucchini and mozzarella bocconcini with marinara sauce
Votes: 1
Time: 20 min.
Complexity: easily
Complexity: easily
Fried zucchini and mozzarella bocconcini with marinara sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 zucchini, cut into strips
- 2 eggs
- 1/4 cup water
- 1/2 cup flour
- 3/4 cup breadcrumbs
- 2 tbsp. l. chopped parsley
- Salt and freshly ground pepper
- 12 mozzarella boconcini cheese balls
- 1/2 cup olive oil
- Marinara sauce (see recipe) Here) and lemon wedges for serving
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Cooking the dish according to the recipe:
- Beat the eggs and water in a deep bowl. Mix the breadcrumbs and parsley in another bowl and season with salt. Pour the flour into a separate bowl.
Dredge the zucchini slices in flour, then dip them in eggs and then in breadcrumbs. Dredge 12 bocconcini mozzarella balls in the same manner. - Heat olive oil in a deep frying pan to medium temperature.
Place a small batch of zucchini and mozzarella in the hot oil and deep-fry until golden brown, 2–3 minutes per side. Season with salt and pepper.
Serve deep-fried zucchini and mozzarella with spicy marinara sauce.
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