Fried Red and Yellow Tomatoes
Still enjoying a plethora of juicy, fragrant tomatoes. The type one just dreams about in February. I've heard of fried green tomatoes, but never fried ripe tomatoes - so I decided to give it a try. First: Rinse and slice tomatoes into nice thick slices. Layer slices on paper towels to drain excess moisture. Pat the top dry as well. Second: beat together one egg with a splash of water. Third: Preheat a pan to medium-high. I used olive oil as my fat - enough to coat the whole bottom of the pan with a thin layer. (sorry no picture - messing with hot oil never helps me remember to pick up my camera) Fourth: mix together bread crumbs (I prefer panko ), a couple tablespoons of flour, salt, pepper and possibly other seasoning (I added a bit of ancho chili powder). (on a side note, my friend Sarah told me you can put leftover bread into a blender to make bread crumbs - so obvious but yet it never occured to me!) Fifth: Dip a slice of tomato in the egg mixture, then dip both sides in the c...