Fried Caprese
Crisp, airy batter encloses juicy tomato, milky mozzarella, basil and oregano in these golden Italian Caprese sandwiches.
Fried Caprese turns the familiar tomato-and-mozzarella combination into a hot Italian appetizer. A light, whipped-egg batter seals basil-scented mozzarella between paired tomato slices.
Instructions
- 1
Separate the egg. Beat the yolk with a pinch of salt using an electric mixer, then pour in the milk slowly while beating. Gradually beat in the sifted flour until the batter is smooth.
- 2
In a clean bowl, beat the egg white to stiff peaks. Fold it gently into the yolk batter with a spatula, then cover the batter and set it aside.
- 3
Wash the tomatoes and cut them into slices about 1/4 inch thick. Pair slices of similar diameter. Drain and slice the mozzarella to roughly the same width as the tomatoes.
- 4
Arrange half the tomato slices on a tray. Top with mozzarella, basil and oregano, season lightly with salt and black pepper, then cover with the paired tomato slices to make eight sandwiches.
- 5
Heat enough peanut oil for deep-frying in a heavy-bottomed, high-sided pot to 340°F.
- 6
Dip each Caprese sandwich into the batter and turn it until completely coated. Lower it carefully into the hot oil with a slotted spoon, working in small batches.
- 7
Fry until the batter is golden and crisp, about 5 minutes total for the batch. Lift out with the slotted spoon and drain on paper towels. Serve piping hot.
5 min
Ago's Notes
- Drain the mozzarella thoroughly before slicing so escaping whey does not loosen the sandwiches or spit in the oil.
- Pair tomato slices of similar diameter and keep them about 1/4 inch thick so the sandwiches fry evenly.
- Keep the oil near 340°F and fry only a few pieces at a time. Keep water away from hot oil and never leave it unattended.
- Serve immediately. The source advises against refrigerating or freezing fried Caprese; use leftover uncooked tomato and mozzarella in a salad.
Drain briefly and serve at once, while the batter is crisp, the tomato is warm and the mozzarella is soft.
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