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Crispy stuffed tomatoes in batter

Crispy stuffed tomatoes in batter

Crispy stuffed tomatoes in batter

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Stuffed tomatoes in batter are an original and tasty appetizer. Large tomatoes are filled with cheese, herbs and garlic mixture, then dipped in batter and fried until golden and crispy. Crispy outside, juicy inside with melted cheese filling. Perfect with beer, as a side dish or unusual snack. Served hot with sauce of your choice.

asafoetida 0.25 teaspoon
baking powder 0.25 teaspoon
Cherry tomatoes 450 gram
cottage cheese 140 gram
ground black pepper 0.25 teaspoon
Herbs 2 tablespoon
Hot red pepper 0.25 teaspoon
pea flour 60 gram
Salt 0.25 teaspoon
turmeric 0.25 teaspoon
Vegetable oil 1 cup
Water 60 milliliter

Step 1

Step 1

First, cut off the stem base of each tomato. Use a small spoon (I used a small knife) to scoop out the insides.

Step 2

Step 2

Drain by turning upside down on paper towels.

Step 3

Step 3

Crumble and knead the cottage cheese with spices and herbs until a homogeneous mixture is obtained.

Step 4

Step 4

Then stuff each tomato with the resulting mixture, lightly pressing and compacting with your finger.

Step 5

Step 5

Put flour, cayenne pepper, salt and baking powder in a bowl and mix well. Gradually adding 3 tbsp water, beat until smooth batter without lumps. If needed, add the remaining water little by little, bringing the batter to a cream consistency. It should be thick enough to cover the cheese filling and coat the tomatoes.

Step 6

Step 6

Pour enough oil into a deep fryer or cast iron pot to make a 7-8 cm layer and heat to 180°C. Dip 4 or 5 tomatoes into the batter. Remove one at a time with a fork, quickly shaking off excess batter, and drop into the hot oil. Fry on all sides, carefully turning, for about 3 minutes until golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately or keep hot in a preheated 120°C oven while frying the remaining tomatoes.

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