Receta Fried Red Tomatoes
I had never heard of frying red tomatoes until I met my husband. While my mom had only fried green tomatoes, my mother-in-law only had fried red tomatoes. In fact, my husband was kind of taken aback the first time I picked green tomatoes from the garden and announced that I was going to fry some for lunch at my parent’s house. He had never eaten fried green tomatoes. I must admit that I had a similar reaction upon hearing of fried red tomatoes.
My mother-in-law described frying the firm, ripe red tomatoes in a similar manner as my mom fried the green tomatoes(and squash). She would add a little sugar to her flour mixture to enhance the natural sweetness of the ripe tomatoes. After listening to her description, I decided it might be worth trying after all.
Of course, I would eventually put my own spin on fried red tomatoes. I added panko bread crumbs, Parmesan cheese, and dried basil to the tomato slices…a hint of Italian flavor.
Unlike my mother and mother-in-law, I like to serve fried tomatoes (red or green) with a little sauce/dip. One of my favorite sauce/dips is one I created just throwing a few things together one day. It turned out reminiscent of shrimp sauce aka. a Japanese steakhouse white sauce.
Recipe: Fried Red Tomatoes
Ingredients:
- 3 -4 firm, ripe tomatoes
- 1 c. all-purpose flour
- 1/2 tsp. salt
- 1 tsp. sugar (optional)
- 2 eggs
- 2 Tbsp. water
- 1 1/2 c. panko bread crumbs
- 1/2 c. grated Parmesan cheese
- 1 – 2 tsp. dried basil
- mild oil (safflower, canola, etc.)
Instructions:
Slice tomatoes, at least 1/4″ thick to 1/2″ thick. It falls apart if it is sliced too thin.
Combine flour, salt, and sugar (if using) in a shallow dish.
Beat eggs and water in another shallow dish.
Combine bread crumbs, cheese, and basil in yet another shallow dish.
Add oil to a skillet until it reaches half the height of the sliced tomatoes.
Place over med.-high heat.
Coat tomato slice in flour mixture.
Then, dip into egg mixture.
Finally, coat with bread crumb mixture.
Test oil to make sure it is hot enough be putting a couple of bread crumbs in the heating skillet.
Place prepared tomato slice into hot oil.
Repeat steps with other tomato slices until the skillet is filled without being overcrowded.
Turn over tomato slice when first side is browned.
Remove from skillet when both sides are browned.
Place on paper towel lined plate or platter to remove excess oil before serving.
Notes:
Tomato does not have to be red. You can use any firm, ripe tomato.
Copyright © 2015.
Recipe by Paula, A Simple Home Cook.
Recipe: Dipping/Drizzle Sauce
Ingredients:
1/2 c. mayonnaise
1/3 c. chili sauce (ie. Heinz, homemade, etc.)
1 Tbsp. rice vinegar
1 Tbsp. sugar
Instructions:
Combine all the ingredients in a small dish.
Taste and adjust flavors as needed.
Refrigerate for at least 10 – 15 minutes before using.
Copyright © 2015.
Recipe by Paula, A Simple Home Cook.