Fried crumbed tomatoes recipe

Created by Maria Benardis

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Cuisine: Greek
Prep Time: 10 min(s)
Cook Time: 10 min(s)
Serves 2

Tomatoes are extremely versatile and there are hundreds of varieties: green, yellow, orange, tiny to huge, spherical to irregular, juicy or not, acid or sweet or balanced, strongly flavoured or not... the list goes on.

Many types of tomato are grown in Greece, including some varieties that are common only in Greece, such as the Athenian Batala of Vravrona and the “tomatakia” of Santorini. It is not unusual to hear people in Greece refer to Greek summer as the “tomato season”.

Probably the most usual way of eating tomatoes in Greece, is to sprinkle a little bit of salt, oregano and olive oil over the tomatoes. Combining tomatoes with fetta, and, again, a little bit of oregano and/or basil leaves and olive oil, is another traditional plate. Not to mention Greek salads and all their variations. Dako is a specialty on the island of Crete.

Tomatoes are a good source of vitamin C and antioxidants.

This is one of the many ways I enjoy tomatoes in summer.

Ingredients

2 large tomatoes, washed
4 very thin slices of kasseri cheese
1 large egg
100g barley rusk, crumbed (or breadcrumbs)
50g plain flour
1 tbsp fresh mint, finely chopped
Salt and cracked pepper
Extra virgin olive oil, for frying

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Preparation

Slice the tomatoes into 1cm-thick slices, aiming for at least 12 slices in total.

Season both sides of the tomatoes with salt and cracked pepper.

Place some of the mint and a piece of the kasseri cheese between two slices of tomatoes (like a sandwich), so that you have 6 tomato sandwiches.

Place the flour on a plate. Whisk the egg in a bowl. Place the barley rusk (or breadcrumbs) on another plate.

In a non-stick frypan, heat enough olive oil to cover the surface of the pan over medium heat.

Coat each tomato sandwich with the flour on both sides, dip in the egg, and coat both sides with barley rusk (or breadcrumbs).

When the oil is hot, place the tomato sandwiches in the pan and fry on both sides for about 2 minutes or until golden brown.

Drain on paper towel.

Serve immediately.

©2012 Maria Benardis. All Rights Reserved.

If you enjoyed this Fried crumbed tomatoes recipe then browse more Greek recipes, vegetarian recipes, cheese and dairy recipes, quick recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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