I can’t stop stacking.
Ever since these BLT corn fritter stacks all I want to do is stack like all my food.
Stacked veggies, stacked fruit, stacked desserts, even stacked pasta.
Something is wrong with me.
I have a food stacking problem.
The crazy thing is, I take like five minutes to assemble the stacks and make them all pretty.
Yeah, like five whole minutes.
It’s insane, but it gets worse.
I look at my finished stack and think “so pretty!” and then I think “oh fudge, now how do I actually eat this”?
Then I begin to deconstruct my pretty little stack.
And then I eat.
Like a whole ten minutes later.
It’s insane, welcome to my brain.
Of course, now that I think about it, I could have just used my hands or even dug into the stack with a fork and knife and just went to town.
Honestly, my brain tortures me.
So anyway, let’s talk about summer.
How is yours going?
You loving it? Hating it? Wishing for fall? Totally board? Totally busy?
In a summer food rut?
I am so in a summer food rut. All I think about when it comes to food is fruit, zucchini, more fruit, corn, tomatoes, basil, more fruit. Typical summer food.
How about you guys, what are you guys eating? Is it all tomatoes, zucchini and peaches or chicken, burgers and ribs? Or maybe a combo? Or is it something totally different and awesome?
Okay, so have you guys ever had fried mozzarella?
Because it is the most amazing thing. It’s not really fried, well I guess it kind of is. You pan fry and flip like you would a pancake, except it’s one minute on one side and one minute on the other and then you have crunchy on the outside and warm, melty and gooey on the inside. It is crazy good. Crazy, crazy good.
Then I paired it with warm grilled or pan seared peaches, fresh basil and balsamic glaze.
Like a nectarine caprese, except warm and sweet. It’s such a good combo. Fruit paired with cheese has to be one of my favorite finds of summer.
I love it.
- Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
- In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
- Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 to minutes until just warmed, but still somewhat firm. Alternately you can also grill the nectarines directly on the grill. Keep the nectarines warm.
- Add the remaining olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.
- To assemble, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the balsamic glaze.
Ah, sweet summertime!