Ingredients for 4 people:
For the balls:
300 g mini mozzarella balls
a little flour
3 egg whites (M)
salt, pepper
200 g breadcrumbs
deep-frying fat
For the plum dip
50 g plum puree
3 tbsp sweet and sour chilli sauce
a few dashes of Tabasco
salt
1 spring onion
For the orange-pepper dip:
50 g bitter orange marmalade
2 tbsp white balsamic cremoso
1/2 tsp wasabi paste
Salt
1 spring onion
Preparation:
1. Drain the mozzarella well and pat dry between kitchen paper. Dust the mozzarella balls with flour. Beat the egg whites in a deep dish with salt and turn the mozzarella balls in it, then in the breadcrumbs. Then coat again in egg white and breadcrumbs again. Place the mozzarella balls on a board and freeze for 2-3 hours.
2. Mix the plum puree with the chilli sauce. Season with tabaso and salt. Clean, rinse and chop the spring onion very finely. Stir in.
3. Mix the orange marelade with the balsamic crema and wasabi paste. Season with salt to taste. Clean, rinse and very finely chop the spring onion. Stir into the mixture. Heat the frying fat to 175°C and fry the balls in batches until golden brown. Drain on paper towels and serve with the dips.
Preparation time approx. 30 minutes + freezing time
Nutritional values per portion approx.:
Calories: 496
Joule: 2085
Protein: 22.2 g
Fat: 26 g
Carbohydrates: 43 g
(FoodCentrale by ddp images)
