Fried Tomatoes

Tomates Frites

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Nice, Large, Firm Tomatoes
  • An Egg
  • ½ Cupful of Bread Crumbs
  • 2 Tablespoonfuls of Lard
  • Salt and Pepper


Slice the tomatoes very thin, and then dust with salt and pepper. Beat the egg very light. Dip the Tomatoes first in this and then in the bread crumbs, and drop into the lard, covering the bottoms of the pan. When brown on one side, turn on the other. Turn carefully with the cake turner into a heated dish. Keep warm while frying the rest, and serve very hot.