Step 1

Whisk ½ cup all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. freshly ground black pepper in a medium bowl to combine. Place 2 large eggs in a shallow bowl and beat lightly to blend. Place 2 cups panko or coarse dried breadcrumbs in another shallow bowl.

Step 2

Place 10 oz. spring greens salad mix or other mixed greens in a large bowl and evenly drizzle 2 Tbsp. extra-virgin olive oil over. Cut 1 lemon in half and squeeze juice over greens. Toss to coat, then season salad with salt and pepper.

Step 3

Cut 8 oz. fresh mozzarella into eight ½"-thick slices. Working with 1 slice at a time, dredge mozzarella in seasoned flour, shaking off excess, then dip in eggs, letting excess drip back into bowl. Dredge in seasoned flour and dip in eggs a second time. Coat in panko, pressing gently to adhere before shaking off excess. Transfer coated mozzarella to a plate as you go.

Step 4

Heat remaining 4 Tbsp. extra-virgin olive oil in a medium skillet over medium. Working in 2 batches, carefully place mozzarella slices in pan and cook, turning halfway through, until golden brown, 5–7 minutes total. Using tongs, carefully transfer mozzarella fritters to paper towels to drain.

Step 5

Mound salad into shallow bowls or on small plates. Arrange mozzarella fritters on top. Cut remaining 1 lemon into wedges. Serve fritters with store-bought pesto, ciabatta or other crusty bread (if using), and lemon wedges for squeezing over.