3 green tomatoes2 bu�alo mozzarella2 eggs100 g semi-dried tomatoDry oreganoWhite breadcrumbsA few Kalamata olivesWhite �our for coatingPalm oil for deep frying

Line a large tray with absorbent paper. Wash green tomatoes

and slice thickly. Place tomato slices on lined tray and season

with salt. Set aside for a few minutes.

Remove bu�alo mozzarella from water and slice. Crack and

beat eggs in a bowl, then set by �our and breadcrumbs in

preparation.

Sandwich a slice of mozzarella in between two slices of toma-

toes. Season the centre with salt and dried oregano, then cover

the entire mini-sandwich in �our. Dip in egg mixture, then roll

over breadcrumbs to cover.

In a warm frying pan, heat up enough palm oil for deep-frying,

then fry both sides of the tomato sandwich. Remove when

cooked, drain over kitchen wipes.

Serve garnished with rucola salad, Kalamata olives, and

semi-dried tomatoes.

A general favourite with Italian cuisine, bu�alo mozzarella gains its name from its source; it is

made with the milk of water bu�aloes, rather than that of cows. Its production remains, to this

day, one of the most important industries in Italy, where it is commonly enjoyed in pastas, pizzas,

grilled breads, and on its own with just a dash of olive oil. The simplicity of its soft, milky �avour, as

well as that of its tender texture is perfect alongside the tangy green tomatoes. Deep-frying in

palm oil yields results as no other oil will, allowing for it to become nothing short of one amazing

bite.

INGREDIENTS

Breaded green tomato with bu�alo mozzarella cheese

METHOD