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A coating of matzo meal, which is made from unleavened flour and water, gives this classic dish extra crunch. Look for matzo in the kosher section.

Mildred Lubritz Covert, New Orleans, Louisiana
Recipe by Southern Living April 2007

Gallery

William Dickey; Styling: Lisa Powell Bailey

Recipe Summary

prep:
25 mins
fry:
8 mins
total:
33 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a shallow dish.

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  • Dip tomatoes into eggs, allowing excess to drip off. Dredge in matzo mixture, pressing it into the surfaces. Place on a wax paper-lined baking sheet.

  • Pour oil to a depth of 1/2 inch into a large, deep cast-iron or heavy skillet; heat over medium heat to 360°. Fry tomatoes, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Sprinkle with additional salt, if desired. Serve immediately.

Source

Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris

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