Crispy Mozzarella Fritters

with roasted vegetable and orzo salad

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The joy of melted cheese; who can imagine a pizza without it? Even when it stretches from your slice to your mouth in a slightly unattractive way… that's part of the fun! This meal makes melted mozzarella the star of its own very impressive, and delicious, show. Breaded in panko and fried, the dairy delight is served on top of a salad of rice-like orzo and healthy roasted vegetables. Have fun with your melty, stretchy, cheese-y goodness… you still look great to us.

In Your Box (serves 2)

  • Info
    2 fl. oz. Liquid Egg
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    4 oz. Mozzarella Slices
  • 1 Zucchini
  • 1 Red Onion
  • 4½ oz. Heirloom Cherry Tomatoes
  • Info
    5 oz. Orzo Pasta
  • 1 fl. oz. Red Wine Vinegar
  • 2 oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    683
  • Carbohydrates
    82g
  • Fat
    28g
  • Protein
    27g
  • Sodium
    1144mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Wire-Mesh Strainer
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Bread the Mozzarella

    Place liquid egg in a mixing bowl and panko on a plate. Dip mozzarella into egg, shaking off any excess, then in panko. Be sure to roll sides in panko to coat fully. Lay flat on plate with remaining panko and freeze until ready to fry.

  • 2

    Prepare and Roast the Vegetables

    Trim zucchini ends, halve lengthwise, and cut into ½" slices on an angle. Halve and peel onion. Cut halves into ¼" slices. Halve cherry tomatoes. Place onion and zucchini on prepared baking sheet. Season with ¼ tsp. salt and ¼ tsp. pepper, and spread into a single layer. Roast until vegetables are tender and lightly browned, 15-18 minutes. While vegetables roast, cook orzo.

  • 3

    Cook the Orzo

    Once water is boiling, add orzo and stir occasionally until al dente, 7-10 minutes. Drain orzo in a wire-mesh strainer, rinsing under cold water to stop cooking. While orzo cooks, make vinaigrette.

  • 4

    Make the Vinaigrette

    In a large mixing bowl, combine red wine vinegar, 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper.

  • 5

    Fry the Mozzarella

    Place a medium non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and breaded mozzarella to hot pan. Fry until lightly brown, 1-2 minutes per side. Remove to a plate.

  • 6

    Finish the Dish

    Add orzo, roasted vegetables, arugula, and tomatoes to bowl with vinaigrette. Toss to dress thoroughly. Serve salad on a plate and top with crispy mozzarella.

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