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Cheesy Battered Tomatoes

Different, simple, and really tasty — just the thing during tomato season. Give it a try!

AngelicaAuthor avatar
Recipe author
Tomatoes in batter with cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 8 g
Fats 57 % 17 g
Carbohydrates 17 % 5 g
202 kcal
GI: 40 / 0 / 60

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Pour boiling water over ripe tomatoes and slip off the skins.

  2. Step 2:

    Step 2

    Cut them into wedges.

  3. Step 3:

    Step 3

    Grate the cheese on the small holes of a box grater.

  4. Step 4:

    Step 4

    Beat the eggs.

  5. Step 5:

    Step 5

    Add the sour cream.

  6. Step 6:

    Step 6

    Add the flour and salt too, and mix well so there are no lumps.

  7. Step 7:

    Step 7

    Stir the grated cheese into the batter.

  8. Step 8:

    Step 8

    Heat a skillet with vegetable oil and spoon on the battered tomato pieces (I spooned down a little batter first, pressed a tomato wedge into it, and then spread more batter on top).

  9. Step 9:

    Step 9

    Fry for about five minutes per side.

  10. Step 10:

    Step 10

    Let them cool a little, then serve, sprinkled with fresh herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken egg - 80  kcal/100g

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