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Fried Caprese Stacks

Fried cheese? Yes please! A fun take on the classic Caprese Salad.


1 package of Vegan Mozzarella (We prefer Miyoko)

2 Heirloom Tomatoes

10-12 Fresh Basil Leaves

1 tbl of Follow Your Heart Vegan Egg powder

¾ cup of Almond milk

½ cup of Panko breadcrumbs

½ cup flour of choice

1 tablespoon of parsley

1 teaspoon of salt

Oil for frying

1 cup of Balsamic Vinegar

¼ cup brown sugar


Prepare your Balsamic Glaze*

Mix your balsamic and sugar in a small saucepan

Bring to a boil, whisk

Reduce heat to low/simmer and cook for 20 minutes or until desired thickness

Set aside until ready to use

In one bowl mix together your Vegan Egg powder and milk, mix well

In a second bowl mix together breadcrumbs, salt, parsley and flour

Cut/Form your Mozzarella into circles, (Roughly the size of your tomato slices) they should be less than 1/2 inch thick

Dip each slices into the milk, then into the flour mix

Make sure to press down and fully coat the cheese into your dry mix

Place onto a greased or lined plate

Repeat with remaining slices

Freeze for at least 1 hour

Heat your oil in a non stick pan, little less than 1/2 inch thick of oil

Place your frozen cheese into hot oil

Fry on each side for 1-2 minutes, until golden

Remove and drain on paper towel

Prepare your stacks

Tomato, cheese, basil, repeat

Drizzle with a generous amount of glaze

Serve and Enjoy!

*If you don’t want to make your own, Trader Joes sells a great glaze


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