Madeleine Kamman

Deep-fried Tomatoes

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Use firm-fleshed tomatoes, ripe but not “dripping-juice-ripe.” Try Ultra Big Boy, which always works well. Serve with beef, lamb, or veal.

Ingredients

  • unsaturated oil of your choice for deep-frying
  • 4 large tomatoes, peeled and cut into ⅓-inch-thick slices
  • ½ cup unbleached all-purpose flour<

Method

Preheat 3 inches of oil to 370°F. Coat the tomato slices with flour seasoned lightly with salt and pepper. Dip into the fritter batter, immerse in the oil bath, and fry until golden. Drain on paper towels and serve.