General Question

dogkittycat's avatar

Does anyone know of a good fried tomato recipe?

Asked by dogkittycat (916points) June 26th, 2010

My grandmother recently passed away, and my grandfather misses her and has asked that I make fried tomatoes like she did. Problem is she never wrote down her recipes, he doesn’t know if she used bread crumbs or anything, just that it may have used parmesan grated cheese and that she only used red tomatoes. If anyone has a fried tomato recipe if you could please send me the recipe. I tried making it before but it was a total failure.

Observing members: 0 Composing members: 0

8 Answers

PandoraBoxx's avatar

I usually make these with green tomatoes, because they’re firmer. If you use red tomatoes, choose firm ones, and slice on the diagonal.

1 cup all-purpose flour
2 teaspoons powdered garlic
1 teaspoon onion salt
½ teaspoon ground black pepper
1 cup Parmesan cheese
1 cup breadcrumbs
2 large eggs
2 tablespoons mayonnaise
3 tomatoes, sliced on the diagonal and blotted (rather than have the top of the tomato at the top, turn the tomato at a 45 degree angle so the top is at the 2 o’clock position. This will hold the seeds in)
3 tablespoons olive oil

Three bowl dipping station:
In the first bowl, combine flour, onion salt, garlic powder and pepper. Mix well.
In second bowl combine breadcrumbs and Parmesan.
In third bowl, whisk together eggs and mayonnaise.

Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/breadcrumb mixture, pressing Parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be placed on a plate or cookie sheet in a single layer dusted lightly with extra crumbs until ready to fry.

Heat olive oil in non-stick frying pan, over medium-high heat. Place 3–4 slices in pan, and let cook about 1½ to 2 minutes on each side, until just golden brown. If you flip them too soon, the breadcrumbs will fall off and burn in the pan. Serve hot.
Makes 4 servings.

janbb's avatar

And then watch the movie Fried Green Tomatoes at the Whistle Stop Cafe. It’s lovely.

PandoraBoxx's avatar

I haven’t tried this, but in theory, it should work. When I make pork chops, I use shake and bake, and coat the pork chops with mayonnaise, and then coat them with the shake and bake, and bake them in a 350 degree oven. This could possibly work for tomatoes as well. The pork chops made this way are awesome. A “church lady” who made the best food shared her “secret recipe” for her pork chops with me.

Val123's avatar

What do you mean “slice on the diagonal?” @PandoraBoxx? (Also, sounds like you’d best add sage!)

PandoraBoxx's avatar

Directions, with photos

Val123's avatar

Thanks but…why? And how big are the pieces that you fry?

PandoraBoxx's avatar

You dip a whole slice into to the breading. It’s like making eggplant parmesan, only you make it with tomato slices. You need to use a bigger tomato, like a beefsteak, and not a smaller one, like a Roma.

Depending on the type of tomato, if you slice vertically all the seeds and juice fall out.

Val123's avatar

O! Thank you!

Answer this question




to answer.

This question is in the General Section. Responses must be helpful and on-topic.

Your answer will be saved while you login or join.

Have a question? Ask Fluther!

What do you know more about?
Knowledge Networking @ Fluther