Fried Green Tomato Caprese Recipes

FRIED GREEN TOMATO CAPRESE

Steps:

• Slice the Green Tomato (2).
• Finely chop the Fresh Basil Leaf (1 bunch). Preheat the Vegetable Oil (as needed) you will use for frying to 350 degrees F (180 degrees C).
• In a small bowl, combine the Garlic Powder (1/2 tablespoon), Salt (to taste), All-Purpose Flour (3/4 cup), and Ground Black Pepper (to taste).
• In a second small bowl, combine the Egg (2) and Milk (1 tablespoon) to create the egg wash.
• In a third small bowl, combine the dry Breadcrumbs (1 1/2 cup), Cayenne Pepper (1 pinch) and Paprika (1 pinch).
• Once you've got your bowls of ingredients set up, dunk each tomato slice first in the flour mixture, then in to the eggs wash, and finally into the bread crumb mixture. Then set each slice aside on a plate or tray until all the tomatoes are used up.
• Next, fry each breaded tomato until crispy and browned - about 1-2 minutes per side.
• Set aside on paper towels to collect the excess oil.
• Meanhwile, slice the Mozzarella Cheese (8 ounce).
• To assemble, starting with the bottom layer, place a fried green tomatoes on a plate, top with a slice of mozzarella, then add about 1/2 tbsp of Marinara Sauce (2 cup) and finally place a few of the chopped basil leaves on top. Serve immediately.

FRIED GREEN TOMATO CAPRESE

Steps:

• Add an inch of vegetable oil to a skillet and heat to 350 degrees F.
• Mix the flour and seasoning salt in a shallow dish. Add the eggs to a second shallow dish and beat together. Add the panko to a third shallow dish.
• Dredge a few slices of the tomatoes in the seasoned flour, then dip them in the egg and lastly cover them in the panko breadcrumbs. Set aside on a plate and repeat with the remaining tomato slices.
• Fry the tomatoes in batches until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper.
• When you are ready to assemble the salad, arrange the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves and serve immediately.