Southern-Style Chanukah Fried Tomatoes
I rarely fry foods—except on Chanukah. Even then, I am always looking for a way to lighten it up a bit or infuse the holiday that celebrates oil with some redeeming nutritional value. This year I decided to create a modified version of Southern fried green tomatoes. They are easy to make and a great way to eat tomatoes, and they satisfy the annual commandment to celebrate oil. This recipe would probably work with other vegetables, too. It’s hard to find green tomatoes this time of year so I used firm red beefsteak tomatoes, and they worked just as well. Try them with sour cream or yogurt that has been spiked with a little of your favorite hot sauce.
- 3-4 large firm tomatoes, cut into ½-inch slices
- 1 box potato latke mix (about 1½ cups)
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 3 eggs
- Vegetable oil for frying
- Salt and pepper to taste
- Optional: Sour cream or Greek yogurt for garnish
- Empty box of potato latke mix into a shallow bowl. Add salt, pepper, garlic and onion powder to the latke mix and stir. Break eggs into another shallow bowl and beat until frothy.
- Pour oil into a large, deep frying pan so it is ¼ inch deep. Dip tomato slice into the latke mix covering both sides of the tomato. Then into the beaten egg on both sides. Dip the egg-covered tomato in the latke mix again and fry in oil about 2 to 3 minutes on each side until golden colored. Repeat with remaining slices—they can be fried right alongside your traditional potato latkes. Drain on paper towels. Season with salt and pepper to taste. Serve warm or at room temperature with sour cream and applesauce, or spike the sour cream (or Greek yogurt) with a bit of hot sauce to spice it up.
- If you're having a crowd, these can be made the day before, cooled and refrigerated. Place in a single layer on a baking sheet and heat in a 350-degree oven for about 15 minutes or until warmed through.