I want a TASTY way to fry tomatoes. Do you have one?!
Parmesan Pan Fried Tomatoes
(can use red or green)
1 cup all-purpose flour
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup freshly grated Parmesan cheese
1 cup Panko Japanese breadcrumbs
12 slices tomatoes, sliced 1/2-inch thick (about 3 tomatoes)
2 large eggs
2 tablespoons Dijon mustard
3 tablespoons olive oil
Combine flour, onion powder, granulated garlic, salt and pepper. Mix well. In separate bowl combine panko and Parmesan. In third bowl combine eggs and mustard. Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing Parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs. Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices in pan, and let cook about 1 1/2 to 2 minutes on each side (cook a little longer if using green tomatoes), until just golden brown. Don't flip too soon or Parmesan mix will fall off. Serve hot.
nfd?
Answers: You didn't say if you were frying green or red tomatoes so here's a recipe that will take care of both. I think you will like it because it have a very different taste rather than JUST frying.
Parmesan Pan Fried Tomatoes
(can use red or green)
1 cup all-purpose flour
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup freshly grated Parmesan cheese
1 cup Panko Japanese breadcrumbs
12 slices tomatoes, sliced 1/2-inch thick (about 3 tomatoes)
2 large eggs
2 tablespoons Dijon mustard
3 tablespoons olive oil
Combine flour, onion powder, granulated garlic, salt and pepper. Mix well. In separate bowl combine panko and Parmesan. In third bowl combine eggs and mustard. Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing Parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs. Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices in pan, and let cook about 1 1/2 to 2 minutes on each side (cook a little longer if using green tomatoes), until just golden brown. Don't flip too soon or Parmesan mix will fall off. Serve hot.
nfd?
Use olive oil and add finely chopped garlic and a pinch of paprika.
Healthy Option - Very Tasty
Cut tomatoes in half
Place Tomatoes in Preheated oven (High Setting)
sprinkle with a little bit of Olive Oil, salt &Black pepper
Cook for 15 Minutes
The only fried tomatoes I've ever heard of are green tomatoes, which is an actual variety, not just unripe tomatoes. You slice them about 2/3 inch thick, dredge them in flour seasoned with salt and pepper, then dip them in beaten egg, then dredge them in corn meal. You fry them on both sides in vegetable oil if you're worried about fat, or bacon grease if you care more about flavor. I usually just add a spoonful of bacon grease to the vegetable oil. Anyway, fry until golden on both sides, then remove to paper towels and sprinkle immediately with salt.
I should probably mention that the whole bacon grease thing, which might gross some people out, is a Southern thing and it was my Southern granny who imparted that bit of cooking "wisdom" to me. It's only for once in a while, not every day like they used to!
Olive oil, dip green tomatoes in flour and fry, add salt pepper after fried, these are the BEST.
u want to fry it to add it on salad or pasta or jus eat it like that
try to heat oil and add little onion tht is choped thin n small
let it melt in th oil tht mean cook it in law heat thn add lil garllic n baisel add the tomato tht is cut in half or quater add salt and black paper
this u can add it to anythin and can be eat alone
tasty
My mom use to make them dredged in cornmeal to make them have a crispy texture.
you can try these
TOMATO SALAD AND FRIED GREEN TOMATOES
8 Italian Roma tomatoes,, cut in half
2 tablespoons olive oil
Essence
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons chiffonade of basil
1/2 small red onion,, julienned
Salt and pepper
1 beef steak tomato,, cut into 6 slices
1 yellow beef steak tomato,, cut into 6 slices
8 slices of fresh mozzarella cheese
4 cups assorted baby greens
4 fried green tomatoes,, for top of salad
Black pepper for the rim
Edible flowers
Preheat the oven to 400 degrees. Toss the Roma tomatoes with the olive oil and season with Essence. Place the tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from the oven and cool. Julienne the tomatoes. In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together. Add the julienned tomatoes.
Season the vinaigrette with salt and pepper. Season each side of the tomato slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with 2/3 of the vinaigrette. Reserve the remaining dressing. Alternate layering the tomatoes, cheese and greens. Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad. Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.
Yield: 4 serving
ASPARAGUS - TOMATO STIR - FRY
1 tbsp. water
1 tsp. cornstarch
2 tsp. soy sauce
1/4 tsp. salt
1 lb. fresh asparagus
1 tbsp. cooking oil
4 green onions, bias-sliced into 1 inch lengths
1 1/2 c. sliced fresh mushrooms
2 sm. tomatoes, cut in thin wedges
Blend water into cornstarch. Stir in soy sauce and salt. Set aside. Snap off and discard the woody bases from asparagus. Bias-slice asparagus crosswise into 1 1/2 inch lengths. (If asparagus is not slender young stalks, precook for 4 to 5 minutes).
Preheat a wok or large skillet over high heat; add cooking oil. Stir fry asparagus and green onions in hot oil for 4 minutes. Add mushrooms; stir fry 1 minute more. Stir soy mixture; stir into vegetables. Cook and stir until thickened and bubbly. Add tomatoes and heat through. Serve at once. Makes 6 servings.
hope this helped
love these
Fried Green Tomatoes
Ingredients:
1/2 c Yellow cornmeal
1/2 c Fresh bread crumbs
1 ts Paprika
1/2 ts Salt
1/2 ts Black pepper
ds Cayenne pepper; opt
4 lg Green tomatoes
- cut horizontally into 1/2"
-thick slices
1 Egg white; beaten w/ 2 T.
-water
Parmesan cheese
Instructions:
Preheat oven to 450 degrees. In a shallow dish, combine cornmeal, bread
crumbs, paprika, salt, pepper and cayenne, if desired; set aside.
Lightly coat a baking sheet with vegetable cooking spray; set aside. Dip
each tomato slice in egg white mixture, then dredge in cornmeal-bread
crumb mixture to coat. Place slices in a single lay er on prepared baking
sheet. Spray tops of slices with vegetable cooking spray.
Bake 30 minutes, or until golden brown. Sprinkle with Parmesan cheese
during last 5 minutes of baking if desired. Serve immediately. Makes 6
servings.