Meal Kit
Crispy Mozzarella Fritters
with roasted vegetable and orzo salad
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Nigel Palmer
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)
- 1 Onion
- 1 Zucchini
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5 oz. Orzo Pasta
- 4½ oz. Heirloom Cherry Tomatoes
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4 oz. Mozzarella Slices
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2 fl. oz. Liquid Egg
- 2 oz. Baby Arugula
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½ cup Panko Breadcrumbs
- 1 fl. oz. Red Wine Vinegar
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.
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Nutrition (per serving) 2PZpZ4O9
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Calories680
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Carbohydrates82g
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Net Carbs75g
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Fat28g
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Protein27g
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Sodium1140mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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.
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2 Prepare and Roast the Vegetables
Trim zucchini ends, halve lengthwise, and cut into 1/2" slices on an angle. Halve and peel onion. Cut halves into 1/4" slices. Halve cherry tomatoes. Place onion and zucchini on prepared baking sheet. Season with 1/4 tsp. salt and 1/4 tsp. pepper, and spread into a single layer. Roast until vegetables are tender and lightly browned, 15-18 minutes. While vegetables roast, cook orzo.
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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.
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4 Make the Vinaigrette
In a large mixing bowl, combine red wine vinegar, 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
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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.
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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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