cherry tomatoes recipes: stuffed fried

Cherry tomatoes recipes: mozzarella stuffed and deep fried cherry tomatoes.

cherry tomatoes recipes
cherry tomatoes recipes: fried and stuffed tomatoes

After a day happily swimming in a sea of Campania flavors, I came up with a cherry tomatoes recipe.

I was intrigued by the idea of keeping authentic traditional ingredients but using them in a new way.

Something amazing.

the last cookbooks

VENICE

The city of Opulence.

FLORENCE

The city of Renaissance.

MATERA

The city of Sassi.

I do already have a lot of cherry tomatoes recipes. Everyone knows they’re the perfect Summer ingredient: raw, roasted, smashed, sliced… But I had never fried them or stuffed them. So I ended up with this stuffed and deep fried cherry tomatoes recipe.

cherry tomatoes recipes from Italy
cherry tomatoes recipes: fried and stuffed

I must admit, this isn’t an easy recipe: it’s quite a challenge, actually. But once you take the first bite… you know you’re experiencing something unique.

It’s an appetizer that you’ll make once, won’t have the energies or the will to cook anything else, and will end up dialing for pizza delivery.

Still, you’ll be happy and proud of yourself.

cherry tomatoes recipes: mozzarella stuffed and deep fried tomatoes

Course tomato
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 bites
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 10 cherry tomatoes
  • 1 slice mozzarella
  • 1 handful of basil leaves
  • 1 egg
  • 1 cup breadcrumbs I used Apulian taralli, cause they're so much tastier
  • 1 cup all-purpose flour
  • 1 cup sunflower oil or frying oil
  • salt

Instructions

  1. Ground together bread (or breadcrumbs, or taralli), a few leaves of basil and a pinch of salt. Pour them in a bowl. 

  2. Prepare another bowl with the whisked egg and one more with the flour.

  3. Cut each tomato in two, remove (use a small knife and spoon) the inner seeds and pulp (you can make some "pan con tomate") and sprinkle them with salt. 

  4. Fill them with a piece of mozzarella and a small (or cut) leave of basil. Close them: use a toothpick to keep the two sides together. 

  5. Dip each tomato in the flour, in the egg, in the bread, and back to the egg and to the bread.

  6. Heat the frying oil in a small pan or pot and fry the tomatoes one minute or until golden brown. Dry them on absorbent paper and serve hot.

Enjoy your deep fried tomatoes!

Claudia