French Fried Ripe Tomatoes Recipes

CLASSIC FRENCH TOMATOES PROVENCAL

Steps:

• Preheat the oven to 400 degrees.
• Cut the tomatoes in half through the middle and place them cut side up in a baking dish. Salt and pepper each tomato half.
• In a food processor, add the bread, parsley and garlic. Process until you have coarse bread crumbs.
• Divide the breadcrumb mixture evenly over the tomatoes.
• Drizzle the top of each tomato with olive oil.
• Bake for 20-30 minutes or until the breadcrumb topping is golden brown and the tomatoes have softened.

FRENCH FRIED RIPE TOMATOES

Steps:

• Wash the tomatoes and cut them in 1-inch slices. Do not peel.
• Dust with salt, pepper and sugar.
• Whisk beaten egg with milk.
• Dip tomato slices in the egg mixture, then roll the in the crumbs.
• Place a batch at a time in a frying basket and fry in deep fat hot enough to brown a cube of white bread in 55 seconds (about 370°F).
• Drain on paper towels.

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.).

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.