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Fried Breakfast Vegetables

Sliced tomatoes coated in flour and spices, fried until golden, served hot as a breakfast side.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Breakfast Vegetables

Ingredients

Directions

Prepare

  1. Slice the tomatoes in half.

  2. In a bowl, mix flour, salt, and pepper.

  3. Dredge the tomato halves in the flour mixture.

Fry and serve

  1. Heat oil in a skillet over medium heat.

  2. Fry the tomatoes until golden brown on both sides.

  3. Serve hot as a breakfast side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Tomato + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together7,065 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Provide the main body and juicy filling that the coating surrounds.
Flour
Forms a thin coating that browns in the hot oil and crisps the outside.

The step that matters

Fry the tomatoes until golden brown on both sides. Frying over medium heat lets the flour coating brown and crisp before the tomato inside turns soft. Turning them once helps both sides brown evenly.

Swap the tomato

How well each one fits the dish's main ingredients (flour, pepper):

  1. Arrowrootfits better
  2. Okrafits better
  3. Spinachfits better
  4. Tomatothe original

Fit is the average pairing score against flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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