Fried Tomatoes recipe

David · August 2006

Hi,[p]Someone posted a batter recipe for fried tomatoes recipe yesterday or the day before. It was something lik: 2cups flour, 2 eggs, 1 beer, sugar, salt and pepper. I tried it last night and it came out great, however I had problems getting the batter to stick to the tomatoes slices. I wanted to ask the author how they managed that, but can't seem to find the original post. Perhaps its archived.[p]When I dipped the tomatoes into the batter, the batter would slide right off. I managed it by spooning some on top of the tomatoes once they were in the pan.[p]I made one addition to the recipe, by adding some grated parmessian cheese to the batter. My wife seemed to like it a lot.[p]I use ripe tomatoes rather than green, so I will typically bake mine. Otherwise I find the ripe ones fall part when you try and flip them in a frying pan. I just oil a flat baking sheet and spray some olive oil on top of the tomatoes once they are battered. That ends up giving a fried effect in the oven.

Meinbmw · August 2006

David,
Try dusting the skin first with a little cornstarch or flour.

Darnoc · August 2006

David,
Glad you liked it.The batter should have been like a waffle batter.You kind of have to coddle the tomoatoe after dipping and sometimes might have to spoon a little extra on it to get an even coating.When it hits the oil it will set up.Sorry I did not mention that in previous post.The real neat thing I learned when doing this and it is a must is to stand them upright.That way the product gets a chance to stay crisp all over as opposed to laying it down on paper towels etc.

Fried Tomatoes recipe

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