Adam D'Sylva's Buffalo Mozzarella Salad with Zucchini Fritters Peas and Mint.
Adam D'Slyva from CODA Restaurant shares with Cobram Estate a few of his favourite recipes using Cobram Estate Extra Virgin Olive Oils.
2 balls of That’s Amore buffalo mozzarella
½ cup peas, blanched
2 small zucchini, sliced into rounds, salted and rinsed, season with vinegar and oil.
½ bunch garden mint
1 lemon, to zest
Cobram Estate "Premiere" Extra Virgin Olive Oil
Salt and pepper
Fritter Mix Ingredients
1 medium leek, diced
2 garlic cloves, crushed
1 tblsp butter
250g plain flour
6 eggs (approximately)
2 zucchini grated, lightly salted
250g goat’s cheese
Vegetable oil for deep frying
Saute leek, garlic with butter in a saucepan.
Add milk, water and butter and bring to a simmer.
Add flour and cook out until it comes away from the side of pot.
Gradually add eggs one at a time (it may not take them all) add zucchini and goats cheese and mix well.
Then deep fry until golden brown.
Place zucchini, peas, mozzarella and fritters on plates, garnish with mint, and season with the vinegar, and Premiere olive oil, lemon zest, salt and pepper.
Featured Olive Oil
Première Extra Virgin Olive Oil