I’ve discovered that the pickled daikon radish and carrot that are served with Vietnamese rice noodle salads are quite simple to make at home. These are fantastic in both rice paper wraps and salads with rice noodle.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup gluten-free corn flakes
- ¼ cup potato starch
- 1 teaspoon garlic salt
- ¼ teaspoon Italian seasoning
- 1 egg
- 2 (8 ounce) balls fresh mozzarella cheese, cut into wedges
- vegetable oil for frying
Instructions
- Place corn flakes in the bowl of a food processor; pulse until crushed.
- Combine crushed corn flakes, potato starch, garlic salt, and Italian seasoning in a shallow dish. Beat egg in a second shallow dish.
- Dip mozzarella cheese pieces first in egg, then in the corn flake mixture.
- Heat oil in a skillet over medium heat until shimmering. Add breaded mozzarella cheese; fry until golden brown, about 30 seconds per side. Transfer to a baking pan lined with a wire rack to drain excess grease.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 0 g |
| Protein | 15 g |
| Saturated Fat | 7 g |
| Sodium | 599 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |