Fried "green" Tomato Caprese Recipe

Prep tomatoes

Wash green tomatoes and slice into 1/3- to 1/2-inch thick rounds. Pat slices dry with paper towels to remove excess moisture so breading adheres.

Set up breading station

In one shallow dish combine the all-purpose flour and 1 teaspoon salt and 1/2 teaspoon black pepper. In a second shallow bowl whisk together eggs and whole milk until combined. In a third shallow dish combine cornmeal, panko breadcrumbs, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, and garlic powder; mix well.

Bread the tomato slices

Dredge each tomato slice first in the seasoned flour, shaking off excess, then dip into the egg-milk mixture, letting excess drip off, and finally press into the cornmeal–panko mixture to coat evenly on both sides. Place breaded slices on a wire rack or plate while heating the oil.

Heat oil

In a heavy skillet or cast-iron pan, add about 1/2-inch of vegetable oil (approximately 1 to 2 cups depending on pan size). Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 10–15 seconds.

Fry the tomatoes

Fry the breaded green tomato slices in batches without overcrowding the pan, 2 to 3 minutes per side, until golden brown and crisp. Use tongs or a slotted spatula to turn them gently. Adjust heat as needed so coating browns but does not burn. Transfer fried slices to a wire rack set over a baking sheet or paper towel-lined plate to drain and keep warm in a 200°F (95°C) oven while finishing remaining slices.

Prepare heirloom tomatoes and mozzarella

While frying, slice the heirloom tomatoes into 1/4-inch rounds and pat dry. Slice fresh mozzarella into rounds about the same diameter as the fried green tomato slices or tear into pieces if using small balls (bocconcini).

Prepare sweety drop peppers

If using whole sweety drop peppers, remove stems and slice lengthwise or into thin rings. Toss peppers with 1 tablespoon olive oil and a pinch of salt; toss lightly to coat. Optionally quick-roast in a 425°F (220°C) oven for 6–8 minutes until slightly blistered, or sauté in a hot skillet 2–3 minutes until softened.

Assemble the caprese stacks

On a serving platter or individual plates, place one fried green tomato round as the base. Top with a slice of heirloom tomato, then a slice or piece of fresh mozzarella, and a whole basil leaf or small cluster of leaves. Add another fried green tomato on top if you want a double-stack, or finish with one stack. Scatter the prepared sweety drop peppers around and on top of stacks.

Dress and season

Drizzle each stack lightly with the remaining 2 tablespoons of olive oil and the balsamic glaze. Sprinkle with flaky sea salt and freshly cracked black pepper to taste. If using microgreens or arugula, tuck a small handful around the stacks for color and peppery balance. Serve immediately while fried tomatoes are still warm and crisp.

Serve with lemon wedges on the side for guests who want a bright squeeze of acidity. If desired, add extra basil leaves and a final light drizzle of balsamic glaze at the table.