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Fried Red Tomatoes with Sour Cream and Prosciutto

Course: Appetizer
Cuisine: American
Author: Hip Foodie Mom


  • 3 firm ripe tomatoes
  • 1/2 cup white flour
  • 3 eggs beaten
  • 2/3 cup panko bread crumbs
  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • Sour cream for garnish
  • 3 slices prosciutto fried till crisp, for garnish (or can use good ole BACON)
  • A few sprigs of fresh chives finely chopped, for garnish


  • Cut tomatoes into 1/2-inch slices. Sprinkle with coarse salt and cracked black pepper. Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter, in a medium skillet on medium heat. Dip the tomato slices in the flour, then the eggs, and then crumbs.
  • In batches, fry half the coated slices at a time, for about 3 to 4 minutes per side, or until golden brown. Coat the remaining tomatoes in the flour, egg and bread crumb mixture, and cook.
  • Remove the tomatoes to a warm serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto, and a sprinkle of fresh chopped chives.