Nutritious and Delicious Pan-Fried Tomatoes (Tomato Jeon)
Nutrient-Rich Pan-Fried Tomatoes, Best Enjoyed Cooked
Did you know that the lycopene in tomatoes is much better absorbed by your body when eaten cooked? That’s why we’re sharing this recipe for ‘Tomato Jeon’ that’s both delicious and packed with nutrients. You can easily make it with simple ingredients, and it’s especially wonderful when enjoyed warm. This appealing tomato pancake is perfect as a snack for kids or as a simple side dish. Try making these delightful tomato jeon right now!
Main Ingredients- 2 small ripe tomatoes
- 2 fresh eggs
- 1/2 cup all-purpose flour or pancake mix (for adjusting batter consistency)
Seasoning & Others- Generous amount of olive oil (for frying)
- Pinch of salt (for seasoning eggs)
- Generous amount of olive oil (for frying)
- Pinch of salt (for seasoning eggs)
Cooking Instructions
Step 1
First, wash the tomatoes thoroughly and remove the stems. Then, slice them thinly to about 0.5 cm thickness. If they are too thick, they might not cook through properly.
Step 2
Crack the 2 eggs and separate the yolks from the whites. Lightly season each separated egg with a pinch of salt; this will make the jeon even more flavorful.
Step 3
Lightly coat the sliced tomato pieces with flour (or pancake mix), ensuring an even layer. This coating helps the egg batter adhere better, resulting in beautifully cooked pancakes. Next, dip the flour-coated tomato slices into the egg mixture, ensuring they are fully coated. Finally, heat a generous amount of olive oil in a frying pan over medium-low heat. Carefully place the egg-coated tomatoes in the hot oil and pan-fry until golden brown and crispy on both sides. Keep an eye on the heat to prevent burning.
