Tomatoes fried in batter

Ingredients

• 3 largetomatoes, not too ripe
• 220 gdurum wheat semolina
• 150 mlwater
• 3eggs
• 3 tablespoons for the batter, plus 4 tablespoons for fryingextra-virgin olive oil
• to tastesalt
• a pinchdried oregano
• to tasteblack pepper

Instructions

1. 1

   Prepare the tomatoes

   Wash the tomatoes and cut them into slices about ½ cm thick. Pat them dry with a clean cloth and sprinkle with a pinch of oregano.

2. 2

   Season the slices

   Season the tomatoes with salt and pepper, then set them aside. Meanwhile, prepare the batter by sifting the semolina.

3. 3

   Mix the batter

   In a bowl, mix the semolina with the water, a pinch of salt and 3 tablespoons of oil, taking care to avoid lumps.

4. 4

   Whisk the egg whites

   Mix until the batter is soft and smooth. Separately, whisk the egg whites until stiff.

5. 5

   Fold in the whites

   Gently fold the whipped egg whites into the batter, using an upward motion from the bottom of the bowl.

6. 6

   Heat the oil

   Place an iron or non-stick frying pan over the heat and pour in 4 tablespoons of oil.

7. 7

   Fry the tomatoes

   Dip the tomato slices in the batter and fry them in the very hot oil over a high heat, a few at a time.

8. 8

   Turn until golden

   Let the slices brown on both sides.

9. 9

   Drain the slices

   When the tomatoes are golden, lift them out and leave them to drain on kitchen paper.

10. 10

    Serve while hot

    Serve the battered tomatoes piping hot.

What are battered tomatoes?

They are slices of tomato coated in a savoury batter and fried until crisp and golden. This Italian-style preparation turns a simple summer vegetable into a warm appetiser or side dish.

Firm, not-too-ripe tomatoes are important here: they are easier to slice and less likely to collapse in the pan. Semolina gives the coating body, while folded egg whites help keep it light.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 14g protein, 57g carbs, 16g fat.

The semolina supplies most of the carbohydrates, while the eggs and semolina contribute protein. Olive oil carries much of the fat, though the amount absorbed during frying can vary; pair a serving with salad or other vegetables for a more balanced plate.

Choosing the tomatoes

Firm fruit: Choose large tomatoes that yield only slightly when pressed. Very ripe tomatoes release more juice and can make the coating slippery.

Even slices: Aim for slices about ½ cm thick so they cook at a similar pace. Drying them before battering also helps the coating cling.

Making a smooth batter

Gradual mixing: Combine the semolina with the water, salt and oil carefully to avoid lumps. The batter should be soft and smooth before the egg whites go in.

Gentle folding: Whisk the egg whites until stiff, then fold them in from the bottom with an upward motion. Stirring vigorously can knock out the air and make the coating denser.

Frying for an even crust

Hot oil: Heat the oil well before adding the first slices, as the recipe directs. A hot pan helps the batter set and brown rather than sitting wet around the tomato.

Small batches: Fry only a few slices at a time. Crowding the pan can cool the oil and make the coating cook unevenly.

How to tell they are done

Golden colour: Turn the slices so both sides brown. The recipe gives colour as the doneness cue rather than a fixed frying time.

Drained finish: Lift each slice out once golden and place it on kitchen paper. This lets excess surface oil drain before serving.

Serve them hot

Fresh from the pan: These tomatoes are best served straight after draining, while the batter is crisp. They work as an appetiser or alongside a simple meal.

Pairing: Serve them with a green salad or grilled vegetables for freshness. A plain yoghurt or herb dip can also be offered on the side.

Recipe notes & tips

• Pat the tomato slices dry before seasoning and dipping them.
• Keep the slices close to ½ cm thick for more even frying.
• Fold the stiff egg whites in gently to preserve their airy texture.
• Wait until the oil is hot before adding the battered tomatoes.
• Fry in small batches so the slices have room to brown.
• Drain the cooked slices on kitchen paper and serve them promptly.

Variations

• Add herbs: Mix a little extra dried oregano into the batter.
• Use fresh herbs: Serve with chopped parsley or basil after frying.
• Add a dip: Offer a simple herb yoghurt dip alongside the tomatoes.
• Change the seasoning: Add a little chilli to the salt and pepper.
• Serve as a side: Pair the slices with grilled vegetables or salad.

Common mistakes to avoid

• Using very ripe tomatoes: They can become soft and watery; choose firm tomatoes instead.
• Skipping the drying: Surface moisture can make the batter cling less well; pat the slices dry first.
• Leaving lumps in the batter: Mix carefully after sifting the semolina, adding the water without rushing.
• Overmixing the egg whites: The batter can lose its lightness; fold them in gently from the bottom.
• Crowding the pan: The slices may brown unevenly; fry only a few at a time.
• Serving them later: The coating softens as it sits; serve soon after draining.

How to store

These are best eaten hot soon after frying, when the coating is crisp. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in a hot oven or frying pan; the coating may not be as crisp as freshly fried.

Frequently asked questions