Casual Cook
Assistant Cook
Hello,
I have never been into fried foods, but I have started to like fried tomatoes. I have tried to fry them several times and the result was a soggy saute.
I just have a few questions...
-Is there a secret way to dredge them in flour?
- How deep should the oil be in relation to the tomatoes?
-What kind of oil works best and how hot should it be?
Thanks in advance, I need all the advise I can get.
I have never been into fried foods, but I have started to like fried tomatoes. I have tried to fry them several times and the result was a soggy saute.
I just have a few questions...
-Is there a secret way to dredge them in flour?
- How deep should the oil be in relation to the tomatoes?
-What kind of oil works best and how hot should it be?
Thanks in advance, I need all the advise I can get.
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