1
Drain Mutti Peeled Tomatoes, gently opening them with a serrated knife and spread them on blotting paper.
2
Meanwhile, whisk the eggs with salt, pepper, milk and Parmesan cheese.
3
Then dredge the tomatoes first in the flour, then the egg and finally the breadcrumbs; fry in peanut oil and serve.
4
Tomato Croquettes:
5
Grate the courgettes, dry them very well and put them into a large bowl together with chopped onion, Mutti Double Concentrated Tomato Paste, eggs, Parmesan cheese, half the flour, salt and pepper. Mix to obtain an even dough.
6
Make croquettes 6 cm long and 1 cm thick, dredge them in the flour and fry in oil.
7
Battered and fried Mutti Cherry Tomatoes:
8
Mix the eggs, flour, Parmesan cheese, water and a pinch of salt and pepper; then allow to rest for 30 minutes.
9
Dip the Mutti Cherry Tomatoes in the batter and fry in sunflower seed oil.
10
Serve with Mutti tomato vinegar and dust with sesame seeds.
