List of Ingredients
- 1 WHOLE of fennel
- 2 WHOLE of zucchini
- 1 WHOLE of eggplant
- 3 OZ. of cherry tomatoes, halved
- 6 of cow’s milk mozzarella bites
- 2 WHOLE of large eggs
- all-purpose flour
- bread crumbs
- marjoram
- peanut oil
- extra-virgin olive oil
- salt
Method
Slice the eggplant and zucchini thinly. Grease a grill pan or griddle very lightly with extra-virgin olive oil. Cook the vegetables for 2 minutes per side on medium-high heat. Cut the fennel into 6 slices and grill the same way.
Season vegetables with salt and drizzle with extra-virgin olive oil and a bit of fresh marjoram.
Heat the peanut oil to 330-350°F.
Crack the eggs into a bowl and beat with a pinch of salt. Place the bread crumbs in a shallow bowl and the flour in another bowl. Dredge the mozzarella bites in flour, then dip in the egg, and then the bread crumbs. Dip in the egg and bread crumbs two more times, to make the breading firmer.
Fry the breaded mozzarella bites in heated oil for 2 minutes, until golden. Drain on paper towels, season lightly with salt and serve immediately with the grilled vegetables, halved cherry tomatoes and a few marjoram leaves.