Very tasty recipe but I modified from the start based on many of the reviews. I subbed buttermilk for milk; Panko for breadcrumbs; peanut oil for vegetable oil and used it sparingly; added some garlic and herbs to the breadcrumb batter for a bit for kick but other than that followed the recipe but I did find it took more crumbs because I had more tomatoes although I had plenty of egg and milk.
I cut the tomatoes roughly about a 1/4". I did a few at 1/2" and they were fine also but they did take a bit longer to cook.
I ran out of the bread crumb recipe early on and had way too much egg left over- that was fine because I made more tomatoes than the recipe called for so I ended up using all the egg by doubling the bread crumb mixture and adding an additional 1/4 cup flour.
I subbed Panko for bread crumbs because in my experience breadcrumbs tend to be more soggy and absorb oil and I wanted these fried tomatoes to be as crispy as possible. I don't use bread crumbs for frying anything.
Several comments mentioned the batter being bland so I added some powdered garlic and Italian herbs.
Not much to this, just dunk in flour, egg mixture, bread crumbs and fry. Yummy!
They were great served with homemade chili!
I really enjoyed making these. Thanks for the recipe!
Was this review helpful?
0 users found this review helpful
Very tasty recipe but I modified from the start based on many of the reviews. I subbed...