Photo: William Dickey; Styling: Lisa Powell Bailey
Prep Time
25 Mins
Fry Time
8 Mins
Makes 4 to 6 servings

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.

How to Make It

Step 1

Combine first 4 ingredients in a shallow dish.

Step 2

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.

Step 3

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.

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

Ratings & Reviews

ron48180's Review

October 27, 2013