Hanukkah-style Caprese Salad Recipe

Dec 19, 2011 11:46 am

Italian food meets Hanukkah

Despite all Hanukkah dishes needing to be cooked in oil/fried, we do not fry the mozzarella to allow for a textural interplay between the creaminess of the cheese and the crispy basil and tomato crunch. It's a fun holiday spin on the arguably healthier simple caprese salad.

Photo: <a href="http://www.flickr.com/photos/pgoyette/">Paul Goyette</a> on Flickr
Photo: Paul Goyette on Flickr
It's not a Hannukah-style salad unless it's fried.
Servings: 2 servings


Fried Green Tomatoes
1 green tomato, sliced into 1/4-inch thick slices
2 eggs, beaten
panko bread crumbs
vegetable oil
sea salt
Fried Basil
6 large, fresh basil leaves
1/2 cup water
1/4 cup flour
vegetable oil
4 1/4-inch thick slickes of fresh mozzarella

For Fried Green Tomatoes

  1. Salt and pepper the tomato slices; dredge in flour.
  2. Dip slices in beaten eggs, letting excess drip off, then coat well with Panko. Fry in hot oil until browned, turning gently (about 3 minutes each side).

Fried Basil

  1. In a shallow bowl, whisk the flour and water
  2. Pour vegetable oil into a saute pan and heat until starts to bubble.
  3. Dredge the basil leaves in the batter and fry, about 1 minute per side or until golden brown.

For Caprese Salad

  1. Interchange tomato and mozzarella on a plate, placing basil leaves on top. Sprinkle with sea salt and drizzle extra virgin olive oil.


Level of Difficulty: 
Prep Time: 
10 minutes
Cooking Time: 
10 minutes
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