Instructions
Step 1: Prepare the Tomatoes
Wash and slice: Begin by washing the tomatoes thoroughly. Pat them dry with a paper towel and slice them into thick, even rounds (about 1/4 inch thick). Be sure not to slice them too thin, as they may fall apart during the cooking process.
Season the tomatoes: Lightly sprinkle each tomato slice with salt. You can also add black pepper for extra seasoning if you like. Set the seasoned tomato slices aside for a few minutes while you prepare the batter.
Step 2: Prepare the Batter
Mix the dry ingredients: In a medium bowl, whisk together the 200g of flour, a pinch of salt, and the breadcrumbs. This will give the batter a nice texture and ensure that the fritters turn out crispy.
Beat the eggs: In a separate small bowl, crack the two eggs and whisk them until fully beaten.
Combine the ingredients: Gradually add the beaten eggs to the flour and breadcrumb mixture. Stir the mixture until a thick batter forms. The batter should be thick enough to coat the tomato slices, but not too runny. If it’s too thick, you can add a little water (1-2 tablespoons) to loosen it slightly.
Add the cheese: Fold the grated cheese into the batter. The cheese will melt during frying and create a deliciously gooey interior for the fritters.
Step 3: Coat the Tomatoes
Dip the tomato slices: Take each tomato slice and dip it into the batter, ensuring both sides are evenly coated. Allow any excess batter to drip off before frying.
Set aside on a plate: Place the coated tomato slices on a plate and let them rest for a minute while you heat the oil for frying.
Step 4: Fry the Tomato Fritters
Heat the oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. The oil should be hot enough that a small drop of batter sizzles when added, but not smoking.