A classic Caprese salad with tomatoes and mozzarella is a beautiful thing. Frying both components just makes the whole thing even better. Italians will most likely call for our public execution over this recipe, but in the name of everything that’s delicious, we will push forward.
Step by Step Guide to Making Fried Caprese Salad
Step 1 – Prepare the coating
In one shallow dish, whisk the eggs with 1 tablespoon of water. In another, combine the flour, cornmeal, and seasoning. Season with extra salt and pepper if needed.
Step 2 – Fry the tomatoes
Heat 4 tablespoons of butter or oil in a nonstick skillet over medium-high heat. Dip each tomato slice in the egg, then dredge in the flour mixture, pressing lightly to help it stick. Fry for 3–4 minutes per side until crisp and golden. Adjust the heat to avoid burning. Transfer to a paper towel–lined plate.
Step 3 – Fry the mozzarella
If there’s still enough fat in the pan, use it. Otherwise, add more and heat again. Dip the mozzarella slices in egg, then coat with the flour mixture. Fry for about 3 minutes on each side until golden and lightly melting at the edges. Drain briefly on paper towels.
Step 4 – Assemble the salad
On a large plate, alternate fried tomato and mozzarella slices, slightly overlapping. Drizzle with white wine vinegar and olive oil, then sprinkle salt, black pepper, and sliced basil over the top. Serve immediately while the cheese is still warm and soft.
Recipe Notes
Tomatoes: Green tomatoes hold their shape best, but firm red ones work too.
Cheese: Fresh mozzarella is ideal; burrata is too soft for frying.
Oil choice: Butter adds flavor; olive oil gives a lighter crispness. A mix of both works beautifully.
Serving idea: Great as a shared appetizer with crusty bread or a simple green salad on the side.
Timing: Serve as soon as possible so the mozzarella stays warm and creamy.
FAQ – Fried Caprese
Can I use regular red tomatoes?
Yes, but choose firm ones so they don’t fall apart when fried.
Can I bake instead of fry?
Not really — you’ll lose the crisp crust. A hot pan is key here.
What can I use instead of Creole seasoning?
A mix of paprika, dried basil, oregano, garlic powder, and a touch of cayenne works perfectly.
Can I make this vegetarian?
It already is! Just check that your cheese is made with vegetarian rennet.
What wine pairs best with it?
Try a crisp white like Vermentino or Sauvignon Blanc.
Fried Green Tomatoes Caprese
- Total Time: 35 mins
- Yield: Serves 2
Description
This fried take on the Caprese salad swaps raw tomatoes for breaded, pan-fried green tomato slices and pairs them with warm, melting mozzarella. Sacrilegious? Maybe. Delicious? Definitely.
Ingredients
1 large green tomato, sliced into 4 rounds
1 × 8 oz (225 g) ball fresh mozzarella, trimmed and sliced into 4 rounds
2 eggs
1/2 cup (65 g) all-purpose flour
1/2 cup (80 g) yellow cornmeal
1-2 teaspoons Creole seasoning (or use dried herbs like basil, oregano, or thyme)
Salt and pepper, to taste
4-8 tablespoons butter, olive oil, or a mix
A few fresh basil leaves, thinly sliced
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
Instructions
In one shallow dish, whisk the eggs with 1 tablespoon of water. In another, combine the flour, cornmeal, and seasoning. Season with extra salt and pepper if needed.
Heat 4 tablespoons of butter or oil in a nonstick skillet over medium-high heat. Dip each tomato slice in the egg, then dredge in the flour mixture, pressing lightly to help it stick. Fry for 3–4 minutes per side until crisp and golden. Adjust the heat to avoid burning. Transfer to a paper towel–lined plate.
If there’s still enough fat in the pan, use it. Otherwise, add more and heat again. Dip the mozzarella slices in egg, then coat with the flour mixture. Fry for about 3 minutes on each side until golden and lightly melting at the edges. Drain briefly on paper towels.
On a large plate, alternate fried tomato and mozzarella slices, slightly overlapping. Drizzle with white wine vinegar and olive oil, then sprinkle salt, black pepper, and sliced basil over the top. Serve immediately while the cheese is still warm and soft.
Notes
Tomatoes: Green tomatoes hold their shape best, but firm red ones work too.
Cheese: Fresh mozzarella is ideal; burrata is too soft for frying.
Oil choice: Butter adds flavor; olive oil gives a lighter crispness. A mix of both works beautifully.
Serving idea: Great as a shared appetizer with crusty bread or a simple green salad on the side.
Timing: Serve as soon as possible so the mozzarella stays warm and creamy.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Italian American
Nutrition
- Serving Size: 1/2 recipe
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 170mg
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An Italian Classic: How to Make Ciabatta Bread
Ciambellone: How to Make the Classic Italian Ring Cake
Italian Oxtail Osso Bucco with Creamy Parmigiano Polenta
This is amazing I don’t care what the Italians say!!
Here’s the Italian vote. 5 for the dish, 1 for the desecration of a classic. But I don’t really mind updating and experimenting with traditional recipes!
New obsession acquired!
I know it is not authentic, but I made it yesterday and it was pretty damn good. Loved how the tomatoes actually livened the dish up and was a great break with the creamy fried cheese.