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