Ingredients
- 3 green tomatoes
- 2 buffalo mozzarella
- Fresh basil leaves
- Salt and pepper to taste
- All-purpose flour
- Breadcrumbs
- 2 eggs, beaten
- 500 ml Malaysian red palm oil
Directions
To Prepare Tomatoes
For evenness, choose tomatoes that are more or less the same size as the buffalo mozzarella balls. Slice them to equal thickness (about 1⁄2 cm). Two tomato slices are needed for each mozzarella slice.
Place the flour, breadcrumbs and eggs in separate soup plates.
Sandwich a mozzarella slice between two tomato slices and basil leaves. Season to taste with salt and pepper.
Dip the sandwich first in flour, then egg, and followed by the breadcrumbs. Repeat the dipping sequence again if you like a crustier sandwich.
To Fry
Heat Malaysian red palm oil over medium high heat. Carefully lower the breaded tomato and cheese sandwiches into the hot oil without overcrowding. Fry on both sides until golden brown. Remove and drain excess oil on paper towels.
To Serve
Serve hot, sprinkled with sea salt, and garnish with basil leaves.