Peel the potatoes and use a spiralizer to cut them into thin ribbons.

Cut the tomatoes in half.

Cut the mozzarella balls in half

Place one basil leaf on top of the cut side of the tomatoes.

Place the mozzarella on top of the basil and wrap the Caprese as tight as you can with a strand of potato without breaking it.

Use a toothpick* to tuck the end in, Make sure it is well secured.

Heat a layer of olive oil in a large frying pan.

Place the potato-wrapped caprese in the skillet and fry on both sides until golden.

Use tongs to gently turn the bundles.

Transfer the fried Caprese to a serving platter and serve.