Fried tomatoes in cheese batter
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
To prevent the tomatoes from falling apart during frying, prepare them properly: peel the skin, slice thickly, and pat dry thoroughly. The cheese batter should be thick enough to coat each slice well. Fry on a preheated skillet until golden and crispy. Follow our steps for the perfect snack.
Prep the Tomatoes
Score the tomato skins, dip in boiling water for 10–15 seconds, then transfer to cold water. Peel the skin off. Slice into thick rounds (about ½ inch). Pat dry with paper towels.
Make the Batter
In a bowl, whisk the eggs with mayonnaise or sour cream until smooth. Add grated cheese, salt, and spices (paprika, garlic, pepper). Mix well into a thick batter.
Heat the Skillet
Place a skillet over medium heat, add about 2–3 tablespoons of vegetable oil, and let it heat up well.
Coat in Batter
Dip each tomato slice into the batter, coating both sides. Carefully place onto the skillet using a spoon or spatula.
Fry
Cook over medium heat for 2–3 minutes per side until golden and crispy. Don't flip too early to allow the batter to set.
Serve
Transfer the fried tomatoes to paper towels to absorb excess oil. Serve hot as a snack or side dish. Enjoy!
CHEF'S TIP
Peel the Tomatoes
Dip tomatoes in boiling water for 10–15 seconds, then into cold water — the skin will slip off easily. This makes the texture tender and helps the batter stick better.
Use Hard or Semi-Hard Cheese
Choose a cheese that melts well and forms a crispy crust. Parmesan, Gouda, Cheddar, or Edam work great. Grate finely for better mixing with the batter.
Don't Overfry
Cook over medium heat for 2–3 minutes per side until golden. Overcooking makes the tomatoes mushy and they lose their shape.
Pat Dry Before Dipping
Blot the tomato slices with a paper towel to remove excess juice. This helps the batter stay on and not fall off during frying.
SUBSTITUTIONS
Add your taste
- With Zucchini or Eggplant Replace tomatoes with sliced zucchini or eggplant — salt and let them drain first. Increase frying time by 1–2 minutes.
- Try Different Spices Experiment with dried basil, oregano, or ground coriander in the batter for new flavor twists.
- With Sour Cream Instead of Mayo Replace mayo with 20% sour cream — the batter becomes more delicate and slightly lower in calories.
- Bake in the Oven Instead of pan-frying, place the battered tomatoes on a parchment-lined baking sheet and bake at 200°C (400°F) for 15–20 minutes until golden.
HOW TO STORE
How to Store Fried Tomatoes in Cheese Batter
Best enjoyed fresh, right after cooking. If leftovers remain, cool and store in a covered container in the fridge for up to 1 day. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in a dry skillet. Do not freeze — they lose their texture.
GOOD TO KNOW