Instructions
To make the batter, beat the egg whites until soft peaks form. Combine egg whites, yolks and flour in a large mixing bowl. Loosen with water to a thin batter, you’ll need about 1 cup. Reserve batter.
In a food processor, combine the capers, anchovies, shallots, garlic, lemon, butter and parsley. Puree to a paste.
Spread the butter mixture across 6 pieces of the bread. Pat dry the mozzarella slices and divide on top of the butter mixture.
Season with salt and pepper, and top with the remaining bread slices.
Heat olive oil in a large skillet over medium high heat (you’ll want it about 1/2 inch deep in your skillet). Dip the sandwiches in the batter one at a time. Fry in the olive oil until golden and crispy, about 4 minutes per side. Drain on paper towels and serve hot with lemon wedges.