Caprese Salad With Fried Potatoes From The Air Fryer
Make Caprese Salad With Fried Potatoes with your air fryer.
serves 2
Looking for a super tasty salad? Than this is the recipe for you..
Caprese Salad With Fried Potatoes From The Air Fryer will satisfy your tastebuds. You will experience different tastes like the sweetness of potatoes, the mild mozzarella taste, the actual sweetness from honey, and the juiciness from olive oil. It will truly make you feel heavenly. Easy and quick to make, and with the air fryer you do not need a lot of oil.
Contents
Ingredients
● Potatoes:
Potatoes are used worldwide in different dishes. It is rich in nutrients like fiber, vitamins, and minerals. Potatoes can be divided into three categories: waxy, starchy, and those in-between.
The smoother potatoes are the waxy ones. The waxier, smoother texture makes them hold their shape while cooking. They are excellent for dishes like potato salad, potato soup, and when you want to boil or slice them. They are less suited for baking and frying.
If you want to bake or fry potatoes you should use starchy ones. potatoes are great for baking and frying. For cooking they are less suited because of their starch they fall apart quickly. For baking or frying, this is an advantage as they are more absorbent. They are also the most suitable potato if you want to make mashed potatoes.
The in-between potatoes have like the name suggests a little bit from both. If you want to purchase potatoes for more dishes this is the safest option. They can be used for most dishes.
– How to store potatoes?
Potatoes should be stored in dry, and dark places under the temperature of 45-50 degrees Fahrenheit. They shouldn’t be stored around onions as they both emit natural gases that damage each other.
Fresh potatoes have a shelf life of about 2 months.
● Pepper
Black pepper is widely used in cooking around the world. It is often called “KING OF SPICES”. Black pepper and its active ingredient, piperine, can have strong antioxidant activity, increase the absorption of certain nutrients and beneficial compounds.
The amount of black pepper commonly used in cooking and additives up to 20 mg piperine appears to be safe. However, black pepper can increase drug absorption and should be used with caution when combined with some medications. Black pepper is a flexible ingredient that can be added to a variety of recipes, including meat, fish, eggs, salads, and soups. Available at most grocery stores.
● Olive oil:
Olive oil helps transfer the flavors of foods and spices, making them good on the mouth and satisfying the appetite. Its use enhances salty and sugary flavors without guilts because of its excellent properties (although if you’re trying to lose weight, you might not want to go overboard because, like all fats, this will provides nine calories per gram).
Extra virgin olive oil and virgin olive oil, while they look great, lose their flavor when heated, making them best for raw foods. Use them to harmonize spices in a dish, to enhance and build flavor, and to add body and depth. Olive oil also balances the acidity in acidic foods such as tomatoes, vinegar, wine, and lemon juice. Carefully treat olive oil and combine its flavors with the flavors of the other ingredients in dishes you carefully prepare.
● Mozzarella cheese
Mozzarella cheese is very mild and barely has any taste. 1 low-fat mozzarella cheese stick has 80 calories, 7g protein, and 222mg calcium. Mozzarella is a cheese that is soft with higher moisture content. It is originally originated in Italy. Mozzarella is made from Italian buffalo milk. After comparing mozzarella with other cheese, it can be said that it is lower in sodium and calories than others. 1 ounce of Mozzarella has calories (85), protein (6g), fat (6g), carbs (1g), sodium (276mg i.e. 7% of the RDI), calcium ( 14% of the RDI).
Mozzarella contains probiotics which are immunity boosters, and it can be added to many dishes and can be used for seasoning purposes.
– Parmesan or Mozzarella?
Mozzarella cheese is made from cow’s milk. 1 low-fat mozzarella cheese stick has 80 calories, 7g protein, and 222mg calcium. Parmesan cheese has 333mg calcium that is almost 33% more than Mozzarella cheese.
If Parmesan cheese is replaced with Mozzarella cheese it will bring out a different taste and texture because Mozzarella is very mild and barely has any taste.
● Basil:
Basil adds flavors to the food. It also provides many benefits. Basil is most commonly used in cooking, but there are many other varieties available – with slightly different flavor profiles. The main type of basil for dietary supplements and herbal teas is holy basil, a related but distinct kind. Since basil is usually used in small amounts, vitamin K is the only important nutrient it provides. Basil also provides herbal compounds that add flavor and taste.
– How to slice basil?
To slice basil is not a hard mountain to climb. You need to follow the steps given below:
- Rinse basil leaves well and let it dry.
- Pull the basil leaves from the stem with help of your fingers.
- Add basil leaves in a bowl of cold water, move your hands back and forth on the leaves so that the dust from the leaves removed.
- Put basil leaves on the kitchen towel and pat it softly so that basil leaves dry.
- Pile the basil leaves and roll them lengthwise.
- Now use a sharp knife to cut them into thin and fine slices.
● Mustard:
Mustard is the most commonly used condiment around the world. It is usually used for topping after mixing with vinegar, salt, lemon, and other ingredients. One serving of mustard contains no significant vitamins or minerals. Mustard provides a strong, tangy flavor that goes well with meat and seafood. Mustard can also be used to make salad dressings.
● Rapeseed oil
Rapeseed oil is commonly used throughout the world. It is popular for its affordability and versatility as vegetable oil and is usually found in salad dressings, baked goods, and fried foods. It is a source of good fats, but they are usually over-processed, which can decrease nutritional value. Try to choose rapeseed oil that is cold-pressed or minimally refined whenever possible, both of which retain most of the oil’s original nutrients and benefits.
