Fried Caprese
- Vegetarian
- Energy Kcal 352
- Carbohydrates g 8.5
- of which sugars g 4.2
- Protein g 12.2
- Fats g 29.9
- of which saturated fat g 9.91
- Fiber g 1.2
- Cholesterol mg 50
- Sodium mg 367
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 5 min
- Makes: 8 pieces
- Cost: Low
PRESENTATION
Caprese fritta, you know, just calls your name on a summer afternoon, especially in Campania. Folks there really really know good food. This isn’t your usual Caprese salad. Instead, it’s a fried Caprese treat that’s crispy outside and full of tender, gooey cheese inside. Super tasty. Juicy tomato rounds stuffed with basil-scented mozzarella get dipped in batter and fried to a perfect golden color. And the basil? It gives everything a fresh kick. The cheese melting inside makes each bite seriously hard to resist. This Caprese fritta recipe has all you want from Italian food—bright flavors, a bit of crunch, and ingredients that taste like summer. It’s not just an appetizer. For real. It’s what you reach for again and again with friends or when you need something special with a cold drink.
People say this fried mozzarella Caprese is like the best of both worlds—moist center, light and fresh, with an outside that’s all crispy bite. Down in Campania, you’ll find little twists like fior di latte or buffalo mozzarella, depending on what’s freshest. Also, people compare it to a "fried green tomato Caprese" when tomatoes are still a bit firm, which is great. The batter’s not heavy. You still get sweet tomato and aromatic basil in every bite. For anyone who loves crispy Caprese salad or wants a new Italian fried appetizer, this dish checks all the boxes. It’s easy to see why it's a favorite at parties and get-togethers. Really, every bite is a little taste of Campania’s sun and flavor. Wrapped in a crunch you can only get from the real thing.
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INGREDIENTS
- Ingredients for 8 caprese
- Cluster tomatoes 8
- Mozzarella cheese 4
- Basil to taste
- Fine salt to taste
- Black pepper to taste
- Oregano to taste
- for the batter
- Whole milk 0.4 cup (100 ml)
- Type 00 flour ⅓ cup (45 g)
- Eggs 1
- Fine salt to taste
- for frying
- Peanut seed oil to taste
How to prepare Fried Caprese
To make the fried caprese, start with the batter: separate the egg white from the yolk, beat the latter with a pinch of salt using electric whisks, slowly pour in the milk 1 while continuing to whisk, then gradually add the sifted flour 2 while continuously whisking to obtain a smooth mixture. Separately, beat the egg white until stiff and then gently fold it into the mixture with a spatula to avoid deflating it 3.
The batter is ready 4, set it aside covered with plastic wrap. Meanwhile, wash and cut the tomatoes into slices about 1/4 inch thick, pairing slices of the same diameter that will be overlapped. Drain the mozzarella, slice it trying to obtain slices the same width as the tomatoes 5. Then transfer the tomato slices to a tray, fill half with mozzarella, oregano, and basil leaves 6,
then cover with another slice of tomato to create a sort of sandwich 7. In a high-sided pot, heat the seed oil for frying, for optimal cooking the oil should be about 340°F. Now take each caprese, dip it first in the batter to coat it completely (8-9)
and then, using a slotted spoon, place it in the oil to fry. When the batter is golden and crispy, use a slotted spoon to drain the caprese 10 and place them on a tray covered with absorbent paper to remove excess oil 11. Enjoy the fried caprese hot 12!