Description
A modern, bite-sized twist on the classic wedge salad, delivering crunch, freshness, and bold contrast in every bite.
Ingredients
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1 large iceberg lettuce (about 900 g / 2 lb)
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1 cup (120 g) all-purpose flour
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2 large eggs
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2 tablespoons water
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1½ cups (90 g) panko breadcrumbs
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½ cup (50 g) finely grated hard cheese
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon paprika
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¾ teaspoon salt
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½ teaspoon ground black pepper
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Neutral oil for frying or spray for air frying
Topping
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1 cup (150 g) cherry tomatoes, finely diced
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¼ cup (20 g) chopped green onions
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¼ cup (15 g) chopped fresh herbs
Creamy Drizzle
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½ cup (120 g) plain yogurt or sour cream
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2 tablespoons lemon juice
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1 tablespoon olive oil
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1 small garlic clove, grated
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¼ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Cut iceberg lettuce into small wedges, soak in ice water for 10 minutes, and dry thoroughly.
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Prepare three bowls: flour in one, whisked eggs with water in another, and breadcrumbs mixed with cheese and seasonings in the third.
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Coat lettuce wedges in flour, then egg, then breadcrumb mixture.
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Fry at 175°C / 350°F for 30–45 seconds per side until golden, or air-fry at 200°C / 390°F for 6–8 minutes.
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Mix topping ingredients and whisk together the creamy drizzle.
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Assemble lettuce bites, drizzle with sauce, and top with tomato-herb mixture. Serve immediately.
Notes
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Drying the lettuce thoroughly is essential for crisp results.
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Serve immediately for the best texture and temperature contrast.
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Customize the seasoning and toppings to suit your taste.
- Prep Time: 25 minutes
- Cook Time: 10 minutes