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10-20 unripe green cherry tomatoes 

1/2 cup AP flour 

1/2 cup breadcrumbs of your choice

2 eggs beaten

salt & pepper 

neutral cooking oil (canola, avocado, vegetable, etc.)


1) Slice cherry tomatoes into 1/4 inch rings.

2) Set up your eggs, flour, & breadcrumbs in 3 different bowls. Season all 3 with salt & pepper. Dredge tomato rings in flour, then egg, then breadcrumbs. Gently press the tomato slice into the breadcrumbs for best adhesion & lay them on a wire rack. 

3) Put the rack in the fridge to set the coating. Meanwhile, heat 1/2 inch of oil in a cast iron skillet or dutch oven on medium-high heat. A perfect frying temperature is about 360 degrees.

4) Fry tomatoes in batches of 5 for 90 seconds per side or until golden brown & crispy.

5) Remove tomatoes from pan & place onto a paper towel to absorb excess oil. Sprinkle with kosher salt immediately.  

6) Top with finely chopped fresh herbs & serve with a dipping sauce of your choice. We like a sriracha aioli!

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