I hope everyone had a great holiday weekend! We had friends visiting from out of town and it was so nice to see them! On Labor Day, we marked the unofficial end of summer with a great barbecued meal and I thought it was the perfect opportunity to try a new recipe…fried tomatoes!
I’ve never eaten fried tomatoes before but the warm summer tomato surrounded by crispy outer shell was a delicious combination. We also found a recipe for a tasty dipping sauce to accompany the tomatoes, which ended up being our favorite part.
For the fried tomatoes gather the following:
- 2 large, firm tomatoes
- 1 egg
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal (I substituted Japanese panko since I didn’t have any cornmeal 🙂
- 1/2 cup bread crumbs (I used Italian style for more flavor)
- 1 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
- Vegetable oil for frying
Thinly slice the tomatoes and discard the ends. Scoop flour onto a plate. Whisk the eggs and milk together in a small bowl. Combine cornmeal (or panko), bread crumbs, and salt and pepper on another plate.
Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
To prepare the spicy dipping sauce combine the following in a small bowl:
- 2 Tbsp mayonnaise
- 2 Tbsp ketchup
- 1/2 Tbsp. Sriracha hot chili sauce
- 1/2 Tsp. chili powder
- 1/2 Tsp. red cayenne pepper
In a large skillet, pour vegetable oil (enough so that there is about 1/2 inch of oil in the pan) and heat over a medium-high heat.
Place tomatoes into the frying pan – do not crowd, they shouldn’t touch.
When the tomatoes are browned, flip and fry them on the other side. Drain on paper towels. Serve and enjoy!
Chefs’ verdict: Without the spicy dipping sauce the fried tomatoes may have been a little bland for our taste; however, these were quick and easy to prepare and we’ll most likely make them again with some additional spices!