Viewing post #1184627 by Thomas75

purpleinopp said:Interesting! Why do you think there's a new awareness &/or demand for them?

Any time I've tried to fry one that was even well into the white stage, it doesn't go as well. It seems to be because of the increased moisture. Deep frying (because all surfaces cook at once) would probably go better with those, I suspect. DF'ing is not part of my chef-ly milieu, though I'm a huge fan and consumer of about anything DF'd. Mmmm-hmm!

Hi Tiffany,

Oh they need to be fried in a skillet and the oil depth where it only submerges the tomato about halfway. Fry up one side and then flip them over.

One secret is to slice them up and put them on a plate and put the plate in the ice box until you are ready to coat them with egg wash and flour ( and cornmeal if you like).