Crumb Coated Tomatoes
Crispy, golden, and bursting with bold flavors, Crumb Coated Tomatoes are the ultimate appetizer or side dish that will elevate any meal. Tender rounds of ripe tomatoes are delicately breaded in a mix of seasoned breadcrumbs, Parmesan cheese, and fragrant spices like paprika and oregano, creating a mouthwatering crunchy exterior. With just a quick dip in flour and egg before frying to perfection, these savory delights are as simple as they are delicious. Perfectly suited for summer gatherings or as a tantalizing snack, serve them warm with your favorite dipping sauce — think creamy garlic aioli or zesty marinara — for an irresistible burst of texture and taste. Add this quick-to-make recipe to your rotation for a crowd-pleasing dish that's as satisfying as it is flavorful! Keywords: crispy tomatoes, crumb coated tomatoes, fried tomatoes, tomato appetizer, Parmesan breadcrumbs.
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Recipe Information
Ingredients
- 4 pieces Medium-sized ripe tomatoes
- 120 grams All-purpose flour
- 2 large Eggs
- 60 milliliters Milk
- 150 grams Breadcrumbs
- 40 grams Parmesan cheese, grated
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 milliliters Vegetable oil (for frying)
Instructions
Wash the tomatoes thoroughly and slice them into 1/2-inch thick rounds. Pat them dry using a paper towel to remove excess moisture.
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs mixed with milk, and one with breadcrumbs mixed with Parmesan cheese, paprika, oregano, salt, and black pepper.
Coat each tomato slice in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it is fully coated, and then press it into the breadcrumb mixture, covering both sides evenly.
Heat the vegetable oil in a large skillet over medium heat. Test if the oil is ready by dropping in a small piece of breadcrumb—if it sizzles, it's ready.
Working in batches to avoid overcrowding, carefully place the breaded tomato slices into the hot oil. Fry them for 2-3 minutes on each side or until golden brown and crispy.
Transfer the fried tomato slices to a plate lined with paper towels to drain excess oil.
Serve warm as is or with a dipping sauce of your choice, such as garlic aioli or marinara sauce.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
