Fried Tomatoes
Ingredients
Directions
Prepare
Slice the raw tomatoes.
Season the slices with salt.
Dip the seasoned slices in cracker crumbs.
Fry
Fry in hot oil until light brown.
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
What each ingredient does
- Raw tomatoes
- Provide the main body and juicy filling that the coating surrounds.
- Cracker crumbs
- Form a crisp, golden coating that browns when fried.
The step that matters
Fry in hot oil until light brown. If the oil is not hot enough, the crumb coating absorbs oil and turns greasy instead of crisp. Frying until light brown sets the coating and browns it through the Maillard reaction, adding flavour.
“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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