Fried Tomatoes

Paradicsom Rántva


  • 2 pounds semiripe small tomatoes
  • 1 cup flour
  • 2 eggs
  • ½ cup milk
  • 1 small garlic clove, well mashed
  • 6 or 7 sprigs of flat parsley (about ¼ cup chopped)
  • Dash of pepper
  • 1 teaspoon salt
  • 1 cup lard


  1. Cut each tomato into 3 fairly thick slices, about ½ inch thick.
  2. Mix cup of the flour with the eggs, milk, garlic, parsley, pepper and salt. Put remaining cup flour on a flat plate.
  3. Dip tomato slices first into the flour, then into the batter.
  4. Bring lard to frying temperature in a frying pan. Fry batter-coated tomato slices till golden brown.
  5. Serve with Tartar Sauce as a hot appetizer; or serve as a garnish with roast or fried meats or fish.