bits and pieces

Monday, April 9, 2012

Crispy Fried Red Tomatoes

sizzling away! Just waiting to be my breakfast :
Fried red tomatoes!

For when green tomatoes just won't do.

I first saw this served as an appetizer. Tiny slices of fried red tomatoes were topped with buffalo mozzarella and fresh basil for a teeny weeny caprese salad bite. Fresh tomato, fried crunch, delicious cheese and fresh herbs? Que bella!

If you're not feeling creative enough to serve these as a deconstructed salad, these are actually really good on their own, or as an innovative base for a poached egg for breakfast. I know it sounds weird - but trust me - crunch tomato + creamy egg yolk = unbelievable and sort of, pretty much, basically healthier than eggs benny. Nom? Nom!

A basic dredging station! Flour, egg,

1 big red firm tomato
1/3 cup of flour
1/3 cup of panko
1 egg beaten
salt and pepper
some olive oil for frying, and some olive oil + balsamic for a finishing touch.  

other things you will need:
a knife for chopping
a pan for frying
3 bowls for your dredging/breading
tongs or a fork or a flipper for flipping your tomatoes.

  1. The first thing you have to do is is slice your tomatoes. I just used plain old regular, vine grown tomatoes, and sliced them fairly thick, about 3/4 of an inch thick. You're going to be frying these up over the heat so these tomatoes need to be able to stand up to the heat. After you slice your tomatoes, sprinkle them with salt and pepper. 
  2. Over medium high heat set your oil to heat in your pan. 
  3. Quickly dredge your tomatoes. You want to put your flour in one bowl (or a plate for that matter), your egg in the next, and then the panko in the last. You'll dredge your tomato slices first in the flour (the flour will stick to the tomato). Then dredge your tomato in the egg (the egg will stick to the flour). Then dredge your tomato in the panko (which will stick to the egg!). You want to make sure you get a nice even coat of each ingredient on both sides of the tomatoes.
  4. Add your tomatoes to the oil and lower the heat to medium. Fry your tomatoes about 2-3 minutes per side or until golden brown and crunchy. 
  5. Remove from the pan, sprinkle with a little additional salt and pepper if necessary and dress with a little olive oil and balsamic. Top with anything you like, or serve as is as a creative take on a salad, on breakfast, or just as a snack! 

I was so eager to eat these I didn't even make them look nice.
Moments after this photo was taken they were in my tummy.
Apologies for the lack of plating but I was hungry!

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