Fried Tomatoes With Seasoned Cracker Crumbs Recipes

FRIED GREEN TOMATOES

Steps:

• In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
• Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!

RED, JUICY, HERB-FRIED TOMATOES

Steps:

• In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
• Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.

FRIED RED TOMATOES

Steps:

• 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 do 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.

CRISPY FRIED GREEN TOMATOES

Steps:

• Sprinkle the sliced tomatoes lightly with salt and pepper on both sides. Let sit for at least 20 minutes to draw out moisture.
• Using three shallow bowls, place the flour in one bowl, the beaten eggs in another, and the Panko, garlic powder, onion powder, salt, and cayenne in the last bowl. Mix the Panko mixture well.
• Working one slice at a time, dredge the tomatoes in the flour, then the eggs, and finally coat well with the Panko. Shake off excess.
• Heat the oil in a frying pan over medium-high heat. Fry the tomatoes, working in batches if needed, for 2-3 minutes, turn and fry for an additional minute or two. Turn the heat down if the tomatoes are browning too fast. Remove from the oil with tongs, draining excess oil, onto a paper towel lined oven safe plate or sheet pan. Keep warm in a 215 degree F oven.

FRIED TOMATOES WITH SEASONED CRACKER CRUMBS

Steps:

• 1. Beat eggs with cream. Combine the remaining ingredients together in a separate dish.
• 2. Dip the tomato slices in egg mixture and coat tomato slices on both sides with crumb mixture.
• 3. In a skillet, heat 2 tbsp. butter until it is sizzling hot, but not brown. Fry tomato slices for about 3 minutes per side, or until coating is lightly browned. Do this over moderately high heat so that the tomatoes do not get too soft.

FRIED TOMATOES WITH SEASONED CRACKER CRUMBS

Steps:

• Beat eggs with cream and dip tomato slices in egg mixture. Combine the remaining ingredients and coat tomato slices on both sides with crumb mixture. In a skillet, heat 2 tablespoons of butter until it is sizzling hot, but not brown. Fry tomato slices for about 3 minutes per side, or until coating is lightly browned. Do this over moderately high heat so that the tomatoes do not get too soft. Serve with steak, roasted meat or chicken.

FRIED GREEN TOMATOES

Steps:

• 1. Slice the tomatoes about a 1/4-inch thick. Spread them out on a plate or baking dish and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the liquids out of the tomatoes, about 30 minutes.
• 2. Heat the oil over a medium-high heat in a large skillet.
• 3. Dip sliced tomatoes in buttermilk, and then dredge them in flour seasoned with pepper. Turn over in flour several times, pressing gently to get a nice thick batter. Fry until golden brown. NOTE: Don't crowd the tomatoes, fry a few at a time.