Why You’ll Love This Recipe
This Fried Green Tomato Caprese offers an exciting twist on the traditional Caprese salad. The fried green tomatoes add a crispy, savory element that contrasts beautifully with the creamy mozzarella and the tangy balsamic glaze. With every bite, you get a satisfying crunch followed by the freshness of mozzarella and the vibrant kick of fresh basil. Whether you’re craving a unique appetizer or something light and refreshing, this dish has all the right elements to keep you coming back for more. It’s an easy, fun way to enjoy Southern-fried goodness with an Italian twist!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Vegetable oil for frying
- ½ cup all-purpose flour
- 2 tsp seasoning salt (such as Lawry’s)
- 2 to 3 large eggs
- 1.5 cups panko breadcrumbs
- 3 large green tomatoes, cut into ¼-inch-thick slices
- Flaky sea salt, to taste
- Black pepper, to taste
- 12 oz fresh mozzarella, thickly sliced
- ¼ cup balsamic glaze
- 1 large bunch fresh basil leaves for serving
Directions
- Set up the dredging station: Add about an inch of vegetable oil to a large heavy skillet and heat to 350°F. Set up a dredging station with three shallow dishes: one with flour and seasoning salt, one with the beaten eggs, and one with panko breadcrumbs.
- Dredge the tomato slices: Dredge a few tomato slices first in the seasoned flour, then dip them in the egg, and finally coat them completely with panko breadcrumbs. Repeat with the remaining tomato slices.
- Fry the tomatoes: Working in batches, fry the tomatoes for about 1-2 minutes per side or until golden and crisp. Drain the fried tomatoes on a paper towel-lined plate and immediately sprinkle with flaky sea salt and black pepper.
- Assemble the Caprese: Season the mozzarella slices with salt and pepper. Arrange the warm fried tomatoes and mozzarella slices on a platter, alternating between the two.
- Finish with balsamic glaze: Drizzle with balsamic glaze and sprinkle with fresh basil leaves. Serve immediately and enjoy the crispy, creamy, tangy goodness!
Servings and Timing
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
- Servings: 6 servings
Storage/Reheating
This dish is best served fresh, as the fried tomatoes will lose their crispiness over time. If you have leftovers, store the fried tomatoes and mozzarella separately in airtight containers in the fridge for up to 2 days. Reheat the tomatoes in the oven or air fryer to maintain their crisp texture. The mozzarella and basil should be refrigerated separately. The balsamic glaze can be stored at room temperature.
FAQs
1. Can I make these in an air fryer?
Yes! For a lighter version, you can make the tomatoes in the air fryer. Preheat your air fryer to 400°F. Spray the breaded tomato slices generously on both sides with cooking spray. Arrange them in a single layer in the basket and air fry for 8-10 minutes, flipping halfway through, until golden and crisp.
2. Can I make this recipe gluten-free?
Absolutely. Just substitute the all-purpose flour with a 1-to-1 gluten-free baking blend, and use gluten-free panko breadcrumbs.
3. How do I make my own balsamic glaze?
It’s super easy! Just pour about 1 cup of good-quality balsamic vinegar into a small saucepan. Bring it to a simmer over medium heat and let it reduce for 10-15 minutes, until it has thickened into a syrup that can coat the back of a spoon.
4. What if I can’t find green tomatoes?
If you can’t find true green tomatoes, you can use very firm, underripe heirloom or beefsteak tomatoes. They won’t have the same tangy flavor, but they will be firm enough to hold up to the frying process.
5. Can I prepare the fried tomatoes ahead of time?
While the tomatoes are best served fresh for maximum crispiness, you can fry them ahead of time and store them in an airtight container for up to 2 days. Reheat them in the oven or air fryer to restore their crispiness.
6. Can I use regular mozzarella instead of fresh mozzarella?
Fresh mozzarella is ideal for this dish because of its creamy texture and delicate flavor, but you can use other types of mozzarella if needed. Just note that fresh mozzarella will melt and create a smoother texture.
7. Can I use a different type of oil for frying?
While vegetable oil works well, you can use other oils such as canola oil or sunflower oil. Just make sure the oil has a high smoke point for frying at 350°F.
8. How do I know when the tomatoes are done frying?
The tomatoes are done when they are golden brown and crispy on both sides. Keep a close eye on them as they fry quickly, taking about 1-2 minutes per side.
9. Can I make this dish ahead of time?
You can prepare the individual components ahead of time—slice the tomatoes, bread them, and fry them. Store the components separately in the fridge and assemble the dish just before serving.
Conclusion
This Fried Green Tomato Caprese combines the best of two worlds—Southern fried green tomatoes and the classic Italian Caprese salad. With crispy, golden tomatoes, creamy mozzarella, sweet balsamic glaze, and fresh basil, it’s a dish full of texture and flavor that will be a crowd-pleaser at any gathering. Whether you serve it as an appetizer, a side dish, or a light salad, this dish will add a fresh and exciting twist to your menu. It’s the perfect way to celebrate the flavors of summer in every bite!
Fried Green Tomato Caprese
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Fried Green Tomato Caprese is a delicious fusion of Southern comfort and Italian freshness. Crispy, golden-fried green tomatoes are paired with creamy mozzarella, topped with sweet balsamic glaze and fresh basil. This vibrant dish is the perfect appetizer or light summer meal, offering a crispy, creamy, and tangy flavor combination that will leave everyone craving more!
Ingredients
For the Fried Tomatoes:
Vegetable oil for frying
½ cup all-purpose flour
2 tsp seasoning salt (such as Lawry’s)
2 to 3 large eggs
1.5 cups panko breadcrumbs
3 large green tomatoes, cut into ¼-inch-thick slices
Flaky sea salt, to taste
Black pepper, to taste
For the Caprese:
12 oz fresh mozzarella, thickly sliced
¼ cup balsamic glaze
1 large bunch fresh basil leaves for serving
Instructions
-
Set up the dredging station: Add about an inch of vegetable oil to a large heavy skillet and heat to 350°F. Set up a dredging station with three shallow dishes: one with flour and seasoning salt, one with beaten eggs, and one with panko breadcrumbs.
-
Dredge the tomato slices: Dredge the tomato slices in the seasoned flour, dip them in the egg, and coat them with panko breadcrumbs. Repeat with the remaining slices.
-
Fry the tomatoes: Working in batches, fry the tomatoes for 1-2 minutes per side, until golden and crispy. Drain on paper towels and season with flaky sea salt and black pepper.
-
Assemble the Caprese: Season the mozzarella with salt and pepper. Alternate layering fried tomatoes and mozzarella slices on a platter.
-
Finish with balsamic glaze: Drizzle with balsamic glaze and sprinkle with fresh basil leaves. Serve immediately.
Notes
Air fryer option: For a lighter version, air fry the breaded tomato slices at 400°F for 8-10 minutes, flipping halfway through.
Gluten-free option: Swap the flour with a gluten-free blend and use gluten-free panko breadcrumbs.
Balsamic glaze: To make your own balsamic glaze, reduce balsamic vinegar on the stove until it thickens into a syrup.
Tomato substitute: If green tomatoes aren’t available, use firm, underripe heirloom or beefsteak tomatoes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Southern, Italian
