Hanukkah-Style Caprese Salad Recipe

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.

Hanukkah-Style Caprese Salad Recipe
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  • 1 green tomato
  • flour
  • panko bread crumbs
  • vegetable oil
  • sea salt
  • 6 large
  • 1/2 cup water
  • 1/4 cup flour
  • vegetable oil
  • salt
  • 4 1/4-inch thick slickes of fresh mozzarella
  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).
  3. In a shallow bowl, whisk the flour and water
  4. Pour vegetable oil into a saute pan and heat until starts to bubble.
  5. Dredge the basil leaves in the batter and fry, about 1 minute per side or until golden brown.
  6. Interchange tomato and mozzarella on a plate, placing basil leaves on top. Sprinkle with sea salt and drizzle extra virgin olive oil.
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