Summer Fried Cheese

Ingredients

Steps

1. 1

   Preheat the oven to 400°F.

2. 2

   In an oven-safe dish, add the cherry tomatoes, half head of garlic, and chili peppers. Drizzle with olive oil and season with salt and pepper.

3. 3

   Roast the tomatoes for 15-20 minutes, or until they are soft and starting to burst.

4. 4

   While the tomatoes roast, add the zucchini ribbons to a shallow dish with the olive oil, oregano, salt, and garlic powder. Mix to coat evenly.

5. 5

   On a grill or griddle pan over high heat, grill the zucchini slices for 2-3 minutes per side, until slightly charred. Remove from the heat.

6. 6

   Grill the corn until charred, remove it from the heat, then cut the kernels off the cob with a sharp knife.

7. 7

   Set up three shallow dishes: beaten eggs seasoned with salt and pepper; flour mixed with paprika, salt, and pepper; and crushed cornflakes mixed with panko breadcrumbs.

8. 8

   Working one at a time, dredge a block of cheese in the flour mixture, then the beaten egg, and lastly the cornflake crumb mixture, making sure all sides are well coated.

9. 9

   Heat a high smoke point oil in a deep saucepan over medium heat to about 350°F.

10. 10

    Fry the breaded cheese one block at a time, flipping if needed, until golden brown and crispy all over. Drain on a plate lined with paper towels.

11. 11

    On a serving plate, add half of the roasted tomatoes and lay one block of fried cheese on top.

12. 12

    Top with ribbons of grilled zucchini and a sprinkle of grilled corn, then finish with fresh basil leaves, the juices from the tomatoes, and a drizzle of olive oil.

13. 13

    Repeat with the remaining cheese and tomatoes. Serve immediately.