Posts tagged ‘fried’

March 6, 2011

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!


February 17, 2011

Recipe: Butternut bread puffs

Here is an other vegetarian treat for you, and an other easy and yummi way to cook butternut. The idea came from a mexican corn puff my father used to make when I was a child. It was soooo easy and so tasty, as a child I loved it, and still, when I make a party at home it frequently comes up as a treat for my guests.

Again, the recipe is very easy. The fried dough is somewhere between a doughnut and fresh bread, it`s very easy to eat it without stopping it`s so delicious! You can also serve it with several dips, I found that some fresh greek yoghurt with dill and shallots are the perfect companions. Or you can try some pesto dip, or pretty much whatever you like! Ps…serve it with some crunchy fresh vegetables!


(As a starter or a snack for 5-6 people)

  • Half of a butternut, skin off, chopped i medium cubes
  • 3 cloves of garlic, chopped
  • salt, pepper,sumac,curry
  • 1kg of flour
  • 2 packs of dried yeast
  • 3 eggs

yoghurt dressing

  • 1 cup greek, thick yoghurt
  • 2 red shallots, finely chopped
  • handful of chopped fresh dill
  • 1 spoon white vine vinegar
  • salt, white pepper


First roast the butternut with the garlic, some olive oil and the spices in the oven, for about 20 minutes (or untill soft and easy to mash) on 180C.

Meanwhile mix the flour, egg, and the yeast. Set it aside and wait for the butternut to be ready. When soft, mash it and mix it together with the dough. If it’s too soft add some more flour. Set aside for about 30 minutes or until it starts to rise.

Chop some red shallots, fresh dill and mix with the yoghurt and the vinegar. Season. Keep in fridge.

When dough is ready, for small balls with your hands. About half a size of a golf ball. Deep fry. Make sure your oil isn`t too hot, as the dough rises for the double while frying, and the middle might end up raw.

Serve with the yoghurt and some fresh vegetables!



July 28, 2010

Recipe: Deep fried summer squash, with grilled garlic salad and Wasabi-mayo.

The summer squash is a very popular dish in Easter Europe. Also, in Hungary people like to deep-fry everything. Pretty much you take anything from cheese till liver, you role it flour, than egg-wash after in breadcrumbs, we are going to eat it. These dishes can be found everywhere, in any restaurant, take away, or cafe. As some summer vegetables growing, the variety is even bigger. Zucchini, eggplant is on the menu as well. So is the summer squash, or grey zucchini-with an-other name. It`s also growing from a bush, with a big yellow flower on the top. It`s almost like a zucchini flower, but unfortunately, it`s not edible. It`s a nice fruit, most commonly it is used for a stew, mixed with fresh dill.

And of course there`s the deep fried version. As its core is thicker then zucchinis, we have to take it off before frying, also we need to take the seeds out from the middle. Slice it up, its going to look like a white pineapple slice. Roll it one flour, egg-wash, and fresh breadcrumbs. Also Eastern-European breadcrumbs are a bit different from the ones I saw in Australia or England. If you have some dry bread at home, just grind it, and store it covered in a dry cool place.

Before frying you can also add some extra seasoning to the crumbs. Like parmesan cheese, some add grinded nuts, or you can also try some exotic spices. For this one I used harissa seasoning and green aleppo peppers. This mix, makes our meal a bit spicy, and it`s perfect with the wasabi-mayo.

Just drop the squash in hot oil, and fry till its golden brown.

The salad is very simple. Wash the lettuce, make sure You properly dry it. Get a handful of garlic cloves, and fry them in a pan over some butter. Slice up some sundried tomato. Mix this all together with a bit of fresh lemon juice and olive oil.

It`s a very easy, and nice summer meal or snack. I`m sure everyone will love it!