Cheese Fritters with Pesto and Greens

Before you fry these little packages of joy, everything - salad, sides, fellow diners - should be at the table and ready to feast. Like carbonara not eaten immediately or risotto that sits for more than a few moments, the essence of this dish fades just as quickly as it comes together. These crispy-creamy fritters shine with all kinds of accoutrements, from your favourite pesto and leafy greens to fresh or sun-dried tomatoes and some warm ciabatta.

½ cup all-purpose flour, unbleached
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 tsp. black pepper, freshly ground
2 large eggs
2 cups panko or coarse dried breadcrumbs
10 oz spring greens salad mix or other mixed greens
6 Tbsp. extra-virgin olive oil, divided
2 lemons, divided
8 oz fresh mozzarella

To Serve:
store-bought pesto
Ciabatta or other crusty bread

Whisk ½ cup all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. freshly ground black pepper in a medium bowl to combine. Place 2 large eggs in a shallow bowl and beat lightly to blend. Place 2 cups panko or coarse dried breadcrumbs in another shallow bowl.

Place 10 oz spring greens salad mix or other mixed greens in a large bowl and evenly drizzle 2 Tbsp. extra-virgin olive oil over. Cut 1 lemon in half and squeeze juice over greens. Toss to coat, then season salad with salt and pepper.

Cut 8 oz fresh mozzarella into eight ½" thick slices. Working with 1 slice at a time, dredge mozzarella in seasoned flour, shaking off excess, then dip in eggs, letting excess drip back into bowl. Dredge in seasoned flour and dip in eggs a second time. Coat in panko, pressing gently to adhere before shaking off excess. Transfer coated mozzarella to a plate as you go.

Heat remaining 4 Tbsp. extra-virgin olive oil in a medium skillet over medium. Working in 2 batches, carefully place mozzarella slices in pan and cook, turning halfway through, until golden brown, 5-7 minutes total. Using tongs, carefully transfer mozzarella fritters to paper towels to drain.

Mound salad into shallow bowls or on small plates. Arrange mozzarella fritters on top. Cut remaining 1 lemon into wedges. Serve fritters with store-bought pesto, ciabatta or other crusty bread (if using), and lemon wedges for squeezing over.

Makes 4 servings.