Pistachio Fried Caprese Bites. A sinful good twist on Caprese salad.

Pistachio Fried Caprese Bites

This pistachio fried 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. The result is a crunchy, pistachio-basil-balsamic flavor loaded bocconcini which pairs with tomatoes and extra basil—absolutely no dressing needed!

Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 10
Author Mahy


  • 20 pieces of bocconcini
  • 1/2 cup of all purpose flour (use rice flour for gluten free)
  • 2 tablespoons of protein packed nut free hemp basil pesto (or store bought)
  • 2 Tablespoons of Balsamic Vinegar
  • 1/2 an egg
  • pinch of salt
  • 1/3 cup of crushed pistachios
  • 1/3 cup of panko breadcrumbs (or gluten free bread crumbs, rice cereal)
  • 1 pint of grape tomatoes
  • fresh minced basil for sprinkling
  • pinch of salt
  • baby mini mushrooms (optional)


  1. 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.
  2. In a bowl add the flour.
  3. In a separate bowl, add the pesto, balsamic vinegar, egg and a pinch of salt.
  4. In a third bowl, mix the pistachios and panko bread crumbs.
  5. Preheat an electric fryer or a small pot filled half way with oil till 375 degrees F.
  6. 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.
  7. Repeat with all the bocconcini, and if you’d like to fry mushrooms, repeat the same procedure with the mushrooms too.
  8. 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.