Caprese Bites
This caprese bites recipe is a nutty fried version of the classic caprese salad. Frozen bocconcini mozzarella is rolled in a basil pesto and balsamic mixture, then coated in a pistachio panko breadcrumb (gluten free or not) mixture and fried for just 1 minute.
Ingredients
- 20 pieces bocconcini
- 1/2 cup flour (use rice flour for gluten free)
- 2 tablespoons pesto basil pesto, homemade (or store bought)
- 1 teaspoon Balsamic Vinegar
- 1/2 egg
- pinch of salt
- 1/3 cup pistachio
- 1/3 cup panko breadcrumbs (or gluten free bread crumbs, rice cereal)
- 1 pint grape tomatoes
- fresh minced basil for sprinkling
- pinch of salt
- baby mini mushrooms (optional)
Instructions
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Place the bocconcini on a parchment or wax paper lined tray and cover it with plastic wrap. Then freeze it over night r at least 6 hours until the cheese hardens completely.
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In a bowl add the flour.
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In a separate bowl, add the pesto, balsamic vinegar, egg and a pinch of salt.
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In a third bowl, mix the pistachios and panko bread crumbs.
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Preheat an electric fryer or a small pot filled half way with oil till 375 degrees F.
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Take each bocconcini ball and dredge it in the flour bowl, shake off any excess. Then drop it in the basil pesto mixture and roll it well to coat, and finally roll it in the pistachio bowl and make sure the entire surface is covered well with the coating. Place on a wax paper lined plate.
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Repeat with all the bocconcini, and if you’d like to fry mushrooms, repeat the same procedure with the mushrooms too.
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Fry the bocconcini and mushrooms for just 1 minute and maybe 30 seconds extra (depending on the temperature of your oil and how crowded your pot is). Drain on paper towels and sprinkle a pinch of salt. Serve.
Recipe Notes
Caprese Bites Tips
- The most significant tip here is to freeze the bocconcini really well before attempting to fry them. And I mean really well.
- You got to remember the bocconcini has much much more moisture than regular mozzarella and if not well frozen—that’s a frying disaster right there!
- You can fins those bocconcini labeled as mozzarella balls or mozzarella pearls. They are best for frying as they're well rounded.
- The egg added to the basil pesto helps the mixture stick really well to the frozen cheese, so don't skimp on that.
- Any type of pesto would work awesome here—maybe this sun dried tomato pesto?
- Pistachio seemed the most fitting nut here! We also made Pesto Pasta with Pistachio Pesto as it pairs so well. You can try walnuts if you like.
- You can use any type, color or size of fresh tomatoes. We prefer small baby tomatoes on the vine.
- Keep an eye our for these when frying, they only need 2 minutes in the hot oil.
- Always attempt to keep the oil from going over 375 degrees F. Use an oil thermometer or electric oil fryer for this.
- Even though we didn’t want any dressing—to me it felt like good street food. But you can drizzle some balsamic syrup for sure!
How to Store and Reheat Caprese Bites?
Store leftovers in an airtight container in the fridge. To reheat, you guessed it- use your air fryer! Air fry at 350 degrees for 2 minutes to crips up the crust and warm the cheese slightly.
What is Caprese Made of?
Caprese is an Italian dish made of fresh mozzarella, basil leaves and fresh tomatoes.
Can you Make Caprese Bites ahead of time?
YES! You can bread the cheese and coat it and have it ready for frying. Do not fry except when you're ready to serve. You can freeze the breaded cheese for 2 months.
Is Caprese high in calories?
Usually No. It's a relatively simple dish made with simple and fresh ingredients. Today, since we fried the cheese, we have added some extra calories.
Looking for more Caprese love? Check out the recipes below!