Tuesday, July 22, 2008

Fried Yellow Tomatoes

Summer fare often brings out the flavors of simple produce. While many choose unripened green tomatoes for frying, the salty and sweet flavor of plump yellow tomatoes is also perfect for a quick fry. Not for eating with your hands like the green ones, these treats melt in your mouth.

2 large yellow tomatoes
3/4 cup canola oil
1/2 cup Wondra flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 eggs
1/4 cup milk

Warm oil in skillet on medium heat. Slice tomatoes about 1/3 inch wide. Prepare simple batter line (one pan with eggs beaten with milk followed by one pan with Wondra with salt and pepper mixed in). Before preparing tomatoes for frying, make sure that oil is hot enough by dropping some batter in to make sure it fries immediately. Dip tomatoes in egg wash and follow by lightly coating each side with flour mixture. Place in oil immediately. Fry for 2-3 minutes on each side. Let tomatoes cool on paper towels to absorb extra oil. Enjoy while hot.

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