Fried Tomatoes Recipe (Flour & Milk Coating)
Fried tomatoes recipe: Tomato slices are lightly coated with seasoned flour and milk, then pan-fried until lightly golden. Simple ingredients, easy steps, and a cozy side dish you can serve hot with a quick yogurt dip.
Ingredients
1. For the coating
2. For frying
Step-by-Step Method
Prep the tomatoes
Wash and dry the tomatoes, then slice them fairly thick. If they’re very juicy, blot the cut sides with a paper towel.
Mix the seasoned flour
In a wide plate, combine the flour, salt, sugar, and black pepper. Stir well so the seasoning is evenly distributed.
Set up the milk dip
Pour the evaporated milk into a bowl and whisk briefly. This helps the coating cling more evenly.
Coat the slices
Dredge each tomato slice in the flour mixture and shake off excess, dip into the milk, then give it a light second coat of flour for a steadier crust.
Heat the pan
Warm a large skillet over medium heat, add the oil, and let it heat up. Keep the heat moderate so the coating doesn’t brown too fast.
Pan-fry
Place the coated tomato slices in the pan with space between them. Cook 2–3 minutes per side, just until lightly golden. Add a bit more oil if needed.
Drain and serve
Transfer to a paper towel for 1–2 minutes. Serve hot; a simple yogurt dip or fresh herbs on the side works nicely.