Ingredients
- 4 slices white bread (sandwich bread)
- Fresh basil leaves
- 8 thick slices Fior di Vita mozzarella, drained and dried
- Red Elmar anchovies
- 2 large eggs
- 1/4 cup Schardinger buttermilk
- Golden Drop Sunflower oil
- Mixed salad leaves
- Golden Drop olive oil
- Kuhne Balsamic vinegar
- Kuhne Balsamissimo
Instructions
- Lay 2 slices of bread on a small baking tray lined with baking paper.
- Arrange 4 basil leaves on each slice of bread slightly overlapping them in the center.
- Set 1 piece of mozzarella on each slice with an anchovy fillet.
- Top with another slice of mozzarella and add another layer of basil. Lay the remaining slices of bread on top.
- Place a piece of baking paper on the top and put another baking tray on top, adding weights, and place in the fridge for at least 2 hours or overnight.
- Once rested, remove the crusts or use a 7cm round cookie cutter to cut a shape.
- Make an egg wash by cracking the eggs into a shallow bowl and whisking in the buttermilk.
- Pour ½ inch of sunflower oil in a shallow heavy skillet and heat over medium heat until hot. Line a large plate with kitchen paper.
- Dip the sandwich in egg wash, remove and drain off the excess.
- Add it to the pan and cook until golden brown on one side (approx. 2–3 minutes), then turn with a spatula and cook on the other side until golden brown (approx. 2-3 minutes).
- Remove from the oil and place on kitchen roll to drain excess oil. Season immediately with salt.
- Add olive oil and balsamic vinegar to the mixed salad leaves.
- Place the fritters on top of the salad leaves.
- Add some Kuhne balsamissimo and serve.
