Fried Tomatoes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- medium tomatoes with firm flesh
- salt
- pepper
- light frying batter
- fat for frying
Instructions
- Choose medium tomatoes with firm flesh and scald them.
- Peel them and divide them into slices a centimetre thick.
- Season them with salt and pepper.
- Dip the slices in a light frying batter.
- Plunge them one after another into the smoking fat.
- Drain, arrange on a napkin and serve immediately.