- Level: Intermediate
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Intermediate
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
