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1.
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Place enough oil (a few inches) into a deep-sided pan and heat to 350 degrees.
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(You can also use a frying machine if you have one on hand.)
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2.
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Remove skins from tomatoes by either blanching them in hot water or using your pairing knife.
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Once the skins have been removed from the tomatoes, cut off the tip of the tomatoes.
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Using the small end of a melon baller, GENTLY scoop out the inside.
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Careful not to tear the skins.
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Season with salt and pepper.
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3.
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Place a large pinch of chopped basil into the bottom of the tomato.
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Top with enough mozzarella cubes to fill.
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4.
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Set up your dredging station.
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Into 3 shallow pans place separately the flour, beaten eggs, and breadcrumbs or panko.
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GENTLY squeeze each tomato and then dip into the flour (tap off excess), dip into the egg and then finally into the breadcrumbs/panko.
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Continue until all are breaded.
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5.
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Place the breaded tomatoes into the hot oil.
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Cook until golden on all sides.
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This will depend on the size of your tomatoes.
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Once golden, transfer to a sheet lined with kitchen towels to soak up the excess oil.
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Serve immediately.
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You can garnish with a drizzle of extra virgin olive oil and additional basil if desired!
