1 cup of cherry tomato cut in half 1/2 cup Mozzarella cheese cut into very small cubes 1 cup of flour 2 cup beaten egg 1 cup Ground Bread 1 cup of Oil 1/2 cup of balsamic vinegar 1/4 cup olive oil to decorate Basil to decorate
Fill the cherry tomatoes with the mozzarella cheese, cover with the other half and secure with a toothpick. Reservation.
Beat the tomatoes through flour, egg and bread crumbs.
Heat the oil in a pan over medium heat and fry the jitomatitos. Drain over a Servitoalla® Kleenex Calorie® that removes excess oil.
Remove the stick served the pumps with balsamic vinegar with oil and basil.