Deep Fried Caprese
- Make Me Dinner Jul 16, 2008 10:31 AM
Has anyone ever done this? I want to give it a try; the mozzarella seems simple enough, but the tomatoes and basil are somewhat trickier. I'm wondering whether batter or breading would work best, and I imagine that I'd have to fry all the pieces separately rather than in a tomato/basil/mozzarella combination. Any advice would be much appreciated.
I'm not an expert in frying, but I think breading would work better. But, hey - you could try it both ways and let us know. Marcella Hazan has a great, light, batter - though it may not be what you are thinking of - 1/2 cup water to 1/3 cup flour. Put the water in a shallow bowl, sift the flour into it gradually, and stir with a fork while you are doing this. She says the consistency should be that of sour cream. I use this for zucchini flowers, and like it because it's not too heavy. I agree with the suggestion of layering the items into a sandwich - thin slice of cheese, then a basil leaf, then thin slice of tomato, another basil leaf and then cheese again.
Yeah- the idea of doing all of the elements separately doesn't appeal to me because it seems like there will be too much batter or breading in the final product, dominating the taste. That light batter that you use for the zucchini flowers would probably work for the basil leaves, though- I've seen something very much like that done with sage leaves. The only potential issue may be that the sage leaves, much like the blossoms, have a rough texture for better adherence whereas the basil is smooth.