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Fried Red Tomatoes |
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| Ingredients: |
6 fresh, ripe very firm tomatoes, I used Roma
1 egg
1/3 cup all-purpose flour
1/3 cup cornmeal
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1/3 cup Italian-seasoned bread crumbs
Olive Oil for frying
Salt
Freshly shaved Parmigiano-Reggiano
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| Procedures: |
Wash the tomatoes in cold water and dry them.
Slice, horizontally, about 1/2 inch thick.
Discard the tops and gently pick out the seeds with the sharp tip of a knife.
Beat the egg lightly in a small bowl.
Combine the flour, cornmeal, and bread crumbs in a deep dish.
Dip the tomato slices in the egg, letting the excess run back into the bowl, then dredge them in the bread crumb mixture, coating both sides.
Pour enough oil in a skillet to come up the side about 1/2 inch and heat to high.
When the oil is very hot, place as many slices as will fit comfortably.
When a golden crust forms on the bottom side, turn them and do the other side.
Transfer with a slotted spatula to a paper towel lined plate.
Repeat the process until all tomatoes are done.
Sprinkle with salt and shaved Parmigiano-Reggiano before serving.
Serve warm.
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| Notes: |
2021-03-13: Made to go with Lyd’s Meat Loaf.
2021-03-03: Added to our cookbook.
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03/23/2021
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