Ingredients

20 cherry tomatoes
150 g/5 oz mozzarella cheese, diced
8 fresh basil leaves, chopped
2 anchovy fiflets in oil, drained and chopped
vegetable oil, for deep-frying
1 quantity Savoury Choux Paste
salt

Instructions

1.Slice off the tops (stalk end) of tlie tomatoes with a small sharp knife and remove the seeds.
2.Sprinkler insides with salt and place upside down on kitchen paper to drain
3. Meanwhile, mix together the mozzaretla. basil and anchovies in a bowl. Heat the vegetable oil to 180-190°C/350-375°F or until a cube of bread browns in 30 seconds
4.Fill the tomatoes with the cheese mixture, then dip them, one at a time in the choux paste.
5.Deep-fry in the hot oil until puffed up and golden brown.
6.Drain on kitchen paper and serve hot

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