| Level: | Intermediate |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- 2 cups canola oil, for frying
- 4 to 6 assorted heirloom tomatoes, sliced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup Banyuls vinegar or white balsamic vinegar
- 2 medium to large balls fresh mozzarella, sliced
- 1 large Vidalia onion, very thinly sliced
- 1 cup buttermilk
- 1 cup all-purpose flour
- 6 fresh basil leaves, chiffonade
- 4 to 6 tablespoons basil oil
Instructions
- In a deep pot, preheat the oil to 375 degrees F.
- On each of 4 to 6 appetizer plates, place 4 assorted slices of tomato, and season lightly with salt and freshly ground pepper. Drizzle 2 tablespoons of vinegar over each plate of tomato slices and then place 1 slice of mozzarella on each tomato slice.
- Toss the onions in the buttermilk and drain. Dredge in the flour, shaking off any excess. Carefully drop the onions into the hot oil and fry until golden brown, around 2 minutes. Drain on paper towels and season with salt immediately. Top the cheese with the fried onions and chiffonade of basil. Drizzle a tablespoon of basil oil on each plate.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1258 |
| Total Fat | 108 g |
| Saturated Fat | 26 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 39 g |
| Cholesterol | 123 mg |
| Sodium | 1120 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1258 |
| Total Fat | 108 g |
| Saturated Fat | 26 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 39 g |
| Cholesterol | 123 mg |
| Sodium | 1120 mg |
Reviews
the onion rings are to die for–I could eat them all day, and so simple. A wonderful combination of flavors and textures and colors–it’s gorgeous and so good! And EASY. Try it!