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Ingredients

• 2 large Tomatoes (cut into 0.5‑cm thick rings; core removed and diced)
• 2 stalks Green Onion (thinly sliced; can substitute with chives, cilantro or parsley)
• 2 tablespoons All-Purpose Flour (sifted)
• 2 large Chicken Eggs (room temperature)
• to taste Salt
• to taste Black Pepper
• ½ teaspoon Dried Garlic (optional, adds extra flavor)
• 2 tablespoons Vegetable Oil (for shallow frying; use a neutral oil with a high smoke point)

Instructions

1. Slice Tomatoes into Rings

   Place each tomato on the cutting board and, using a glass or small cup, cut 0.5‑cm thick rings. Use the same tool to gently push out the central core of each ring; set the cores aside for later chopping.

   Time: PT5M

2. Dice the Tomato Cores

   Finely dice the removed tomato cores into small pieces (about 0.5 cm cubes) and set aside in the mixing bowl.

   Time: PT2M

3. Prepare the Batter

   To the bowl with diced tomato cores add sliced green onion, 2 Tbsp flour, 2 eggs, a pinch of salt, pepper, and dried garlic. Whisk until the mixture is smooth and homogenous.

   Time: PT5M

4. Heat the Skillet

   Add 2 Tbsp vegetable oil to a large skillet and heat over medium‑low heat until shimmering but not smoking.

   Time: PT2M

   Temperature: Medium‑low

5. Fill Tomato Rings with Batter

   Place a few tomato rings in the skillet, flat side down. Using a spoon or ladle, gently pour the batter into the hollow center of each ring, filling it about three‑quarters full.

   Time: PT3M

6. Fry Until Golden

   Cook the filled rings for 3‑4 minutes, or until the bottom is a deep golden‑brown crust. Carefully flip with a spatula and fry the other side another 2‑3 minutes until fully set.

   Time: PT5M

   Temperature: Medium‑low

7. Serve

   Transfer the cooked tomato oладушки to a serving plate. Serve hot, optionally garnished with extra chopped herbs or a dollop of sour cream.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

12 g

Fat

8 g

Fiber

2 g