Pomodori Fritti Recipe
Fresh tomato slices, breaded, fried, and topped with melted blended Italian cheese and parmigiana
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Ingredients
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Ingredients
Method
Cooking Instructions
- 1
Preparing the Tomatoes
Wash and slice the fresh tomatoes into 1/4-inch thick slices. Sprinkle lightly with salt and let them sit for about 10 minutes to draw out excess moisture.
- 2
Breading Setup
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs mixed with Italian seasoning, salt, and pepper.
- 3
Breading the Tomatoes
Dredge each tomato slice in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, and then coat with the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well.
- 4
Frying the Tomatoes
In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded tomato slices in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
- 5
Adding Cheese
Preheat the oven to 375°F (190°C). Place the fried tomato slices on a baking sheet, sprinkle with blended Italian cheese and Parmesan cheese generously over the top.
- 6
Baking
Bake in the preheated oven for about 5-7 minutes, or until the cheese is melted and bubbly.
- 7
Serving
Remove from the oven, let cool slightly, and serve hot as an appetizer or side dish.
