Everything about tomatoes can be divisive. Are they a vegetable, are they fruit, are they sweet, are they sour? Nobody knows for sure but one thing that is widely agreed upon is that everything tastes better when they’re fried. We’re not certain who came up with the idea to deep fry tomatoes, but we’re very thankful that they did because this combination of outer crispiness and inner juiciness is unmatched.
For this to work though, you’ll need a firm species of tomato. Anything with a very high water content will likely disintegrate when it hits the boiling oil. The breading helps contain the majority of the ooze, but it will probably need a little bit of care.
Tomatoes are rich in lycopene which gives them their bright red colour while also protecting them from harmful UV rays. So when you consume them, that benefit is passed on. Also rich in potassium, vitamins B and E, and other nutrients this recipe will make it easy to add tomatoes to your diet.
Ingredients
- 6 fresh, ripe very firm tomatoes
- 1 egg
- ⅓ cup all-purpose flour
- ⅓ cup cornmeal
- ⅓ cup Italian-seasoned bread crumbs
- Olive Oil for frying
- Salt
- Freshly shaved Parmigiano-Reggiano
Method
- 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 fry 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.
