Fried Watermelon with Buffalo Mozzarella Cheese

For the Fried Watermelon with Buffalo Mozzarella, cut the watermelon into 12 evenly sized oblong stalks (about 11 cm x 2 cm x 2 cm).

Before frying, dab the melon stangerl with kitchen paper and turn them in cane sugar.

Heat some olive oil in a coated pan, fry melons in it until hot and place 3 sticks each on preheated plates.

Cut mozzarella in half, lightly flame the outside with a Bunsen burner (blowtorch) and place with the melons.

Sprinkle with herb leaves, drizzle with a little olive oil and lime juice and balsamic vinegar, and season with fleur de sel and pepper.

Serve with capers and crusty baguette slices.

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