Fried Tomatoes with Seasoned Cracker Crumbs
Elevate the humble tomato to star status with this crispy and flavorful recipe for Fried Tomatoes with Seasoned Cracker Crumbs. Juicy slices of ripe tomatoes are coated in a triple layer of seasoned flour, egg wash, and buttery crushed crackers infused with garlic powder, paprika, and black pepper for a robust, savory crunch. Pan-fried to golden perfection in just minutes, these tomatoes boast a crispy exterior that contrasts beautifully with their tender, juicy centers. Ideal as a snack, appetizer, or side dish, these crispy fried tomatoes are easy to make and bursting with texture and flavor. Serve them hot and fresh for a crowd-pleasing treat, garnished with fresh herbs or paired with your favorite dipping sauce. Perfectly crispy, irresistibly seasoned, and ready in under 30 minutes, these fried tomatoes are sure to become a new comfort food favorite!
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Recipe Information
Ingredients
- 4 large tomatoes
- 2 cups crackers (e.g., saltines or butter crackers)
- 0.5 cups all-purpose flour
- 2 eggs
- 2 tablespoons milk
- 1 teaspoons salt
- 1 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
- 0.5 cups vegetable oil (for frying)
Instructions
Slice the tomatoes into 1/4-inch thick rounds and lay them on a plate. Sprinkle lightly with salt to draw out excess moisture. Let them sit for 10 minutes, then pat dry with a paper towel.
Place the crackers in a food processor and pulse until they form fine crumbs. Transfer the cracker crumbs to a shallow bowl and mix in garlic powder, paprika, a pinch of salt, and pepper.
Set up a dredging station with three shallow containers: one with flour mixed with a pinch of salt and black pepper, one with beaten eggs and milk, and the last with the seasoned cracker crumbs.
Heat the vegetable oil in a large skillet over medium heat until it shimmers.
Dredge each tomato slice first in the flour, then dip it in the egg mixture, and finally coat it thoroughly with the seasoned cracker crumbs. Press the crumbs gently onto the tomato slices to ensure they stick.
Carefully place the coated tomato slices in the hot oil. Fry in batches to avoid overcrowding the pan, cooking 2-3 minutes per side or until golden brown and crispy.
Use a slotted spoon or tongs to transfer the fried tomatoes to a plate lined with paper towels to soak up excess oil.
Serve immediately while hot and crispy, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1713 mg | 74% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 586 mg | 12% | |
*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.
