How To Make Fried Red Tomatoes (Page 2 ) | March 7, 2024

Annonce:

Set up your breading station: Place the flour, beaten eggs, and a mixture of cornmeal, panko breadcrumbs, salt, pepper, and paprika in three separate shallow bowls.
Dredge the tomato slices: First, coat each tomato slice lightly with flour, shaking off any excess. Then dip them into the beaten eggs, allowing any excess to drip off. Finally, press each slice into the cornmeal-breadcrumb mixture, ensuring both sides are evenly coated for that satisfying crunch.
Heat the oil: Pour vegetable oil into a large skillet, filling it about 1 inch deep. Heat over medium-high heat until hot but not smoking.
Fry the tomatoes: Carefully place the coated tomato slices into the hot oil, being careful not to overcrowd the pan. Fry until golden brown, about 2 to 3 minutes per side.
Drain and season: Once fried to perfection, transfer the tomatoes to a paper towel-lined rack or plate to drain any excess oil. While still hot, sprinkle with a pinch of salt and pepper for an extra burst of flavor.
Serve and enjoy: These crispy fried red tomatoes are best served immediately while still piping hot and at their crispiest!