Cinnamon Spiced Fried Tomatoes Recipes

CINNAMON SPICED FRIED TOMATOES

Steps:

• Cut the tomatoes in half and gently squeeze out and discard the seeds. This step is unnecesary if using Roma or plum tomatoes. Cut the tomatoes into thick slices.
• Mix the flour, cinnamon, cumin, and salt on a plate. Dredge the tomato slices in this mixture, turning to coat both sides of each piece.
• Place a heavy skillet over medium heat for a couple minutes. When skillet is hot, add the oil, wait for about 10 seconds, then swirl to coat the pan.
• Fry the coated tomato slices in the hot oil on both sides until crisp, a minute or two on each side. Don't let them burn!
• Move the fried tomatoes to a plate and wait for 3-5 miutes before serving, as the juices inside will be very hot. Pass the kosher salt at the table and enjoy!

SPICED MARINATED TOMATOES

Steps:

• In a large bowl, combine first 4 ingredients.
• Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
• Chill 1 hour.

FRIED TOMATOES

Steps:

• Wash tomatoes, but do not peel.
• Cut into 3/4-inch slices.
• Place on paper towels to drain.
• Combine flour, salt, sugar and pepper.
• Dust tomatoes in flour mixture on both sides.
• Add evaporated milk to rmaining flour mixture to make a thick batter.
• Dip floured tomatoes in batter.
• Fry in hot oil 1/2-inch deep until golden brown on both sides.

MOM'S FRIED RED TOMATOES

Steps:

• Cut tomatoes into thick slices. Put aside.
• Mix flour, salt and pepper in shallow dish for coating.
• Heat butter and olive oil in pan, until it's hot enough to fry inches.
• Pre-heat oven to warm setting. (Lowest setting).
• Coat tomato slices in flour mixture.
• Place in pan until gloden brown.
• Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).

PARMESAN PAN-FRIED TOMATOES

Steps:

• Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well.
• In seperate bowl, combine panko and parmesan.
• In a third bowl, combine eggs and mustard.
• Take tomato slices and dip in flour mixture, dusting 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 and dusted lightly with extra crumbs. DO NOT STACK.
• Heat olive oil in a non-stick frying pan over medium to high heat.
• Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off.
• Continue with remaining slices and serve hot.