Fried Tomatoes Recipe (Flour & Milk Coating)

Wash and dry the tomatoes, then slice them fairly thick. If they’re very juicy, blot the cut sides with a paper towel.

In a wide plate, combine the flour, salt, sugar, and black pepper. Stir well so the seasoning is evenly distributed.

Pour the evaporated milk into a bowl and whisk briefly. This helps the coating cling more evenly.

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.

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.

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.

Transfer to a paper towel for 1–2 minutes. Serve hot; a simple yogurt dip or fresh herbs on the side works nicely.