Happy 4th! Hope you are enjoying your day! Here’s my salute to the Red, White and Blue. I recently saw on Pinterest a Caprese Salad with Fried Tomatoes and that got me to thinking… why not fry the mozzarella instead. The Fisherman was a very willing taste tester (as usual!)
The Red and White are pretty obvious but the Blue part comes from a Balsamic Glaze that is available at Trader Joe’s. It is tangy and syrupy and one of the TJ’s employees told me it tastes good on strawberries too… will need to try that another day.
The basil is from our garden, still too early for tomatoes so I also picked these up at Trader Joe’s. Can’t wait for some local vine ripen ones- then I think this will really be over the top.
To prepare the mozzarella, cut a log into about 1/2″ slices. Dip in flour then in a slightly beaten egg; dredge in a combination of 1 cup of panko crumbs and 2 T of parm cheese. Heat 1 1/2 T of oil in a medium skillet – you don’t want the cheese sitting in oil – just enough to coat the bottom of the pan. Also make sure the oil is hot enough by testing it with a piece of the crumbs – it if dances and seems happy, then it is time to add the cheese. I did only 2 at a time and cooked about 40 seconds on each side until lightly brown. You will notice the cheese getting soft just be sure it doesn’t turn into a globby mess.
Stack with tomato, large basil leaf, mozzarella, more basil and top with a tomato; sprinkle with fresh pepper and sea salt if you have it. Dot with the Balsamic wherever you like!