Recipe: Fried Tomato stuffed Mozzarella rings with pesto-potato salad!

Here I am back on fried food again! Thou this recipe is very wast and easy and a great lunch…even kids wh don`t like tomato would eat them! The pesto-potato salad idea is from Sydney, it`s so popular among deli shops, taste great as well. Theres plenty you can add to it..the most popular extras still mushrooms, parmesan shavings, and sun-dried tomatoes. But the pure pesto-mayo mix is good as well. When new potatoes are going to be in season, it`s better to use those thou, sliced in small cubes, and fried a bit after cooking with the skin on.

The tomato-mozzarella rings, I`ve been serving for a while as a vegetarian dish, and people just love them. Here it’s better to use, not such a good quality mozzarella, and it`s not really going to work out with buffalla..that one has way too much liquid in it. So try to buy dry cheese, which supermarkets sell as pizza-topping. Slice about 0.5-1 cm thick rings, try to keep the tomato thin as well.

Don`t forget you need to batter, the rings least twice, taking special care at the sides, so it won`t fall apart during frying.

Ingredients (for 2 people)

6 thin even slices of fresh ripe tomato

6 thin even slices of dry mozzarella cheese

breadcrumbs, egg wash, flour – for batter

Potato salad

4-5 pieces of potatoes

home-made or 1 small bottle of green pesto

1 cup of mayo

1 cup sour creme

salt, white pepper, basil

Cook the potatoes, with skin on. Cool, peel, and slice in 2 cm big cubes. Mix the pesto together with mayo and sour creme. Add potatoes, and season. Keep in fridge.

Put 1 tomato slice between 2 mozzarella slices, evenly in the middle. Batter. First in flour, then egg was, then bread crumbs. Remember you need to do the egg was-breadcrumb part least once more, until the mix covers the slices well.

Fry in deep VERY hot oil, until golden!

Serve with the salad.. goes well with chilled Rose wine!

Enjoy!