Submitted by : Joure’s Rustic Kitchen


4 Komati tomatoes
1 egg, beaten
2 tablespoons milk
60g plain flour
250g blitzed Cream Crackers
20g powdered parmesan
Salt and pepper to season the flour
Vegetable oil for frying


  • Slice the tomatoes into 4 slices each.
  • Beat the egg and milk together.
  • Blitz the Cream Crackers and parmesan together until it resembles bread crumbs.
  • Add the salt and pepper to the flour.
  • Dip a slice of tomato into the flour, then the egg, and then the Cream Cracker and parmesan mix. Make sure you pat the Cream Cracker mix on tightly.
  • Repeat until all the tomato slices are coated.
  • It always works better if you can refrigerate them for a while before you fry them, but it isn’t necessary.
  • In hot oil, fry the one side of the tomato until golden, then flip over and fry the other side. Be careful, this happens quickly, and a burnt one really doesn’t taste so good.
  • Drain them on kitchen paper and serve!

Note :They go fantastically well with some cheese and sausages, or they are great as just a snack by themselves.


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