For fans of tequila and spice, a Bloody Maria is the ultimate brunch beverage. But, dear daring drinkers, it can get better. To take the hot and tingly cocktail to the next level, we went ahead and deep fried the sucker. These breadcrumb-coated, tequila-soaked tomatoes, drizzled with hot sauce, are real life umami bombs. For a real showstopper of a brunchtail, use them to garnish an actual Bloody Maria. Just try and stop at one.
Deep Fried Bloody Maria Shots
3 cups cherry tomatoes
3 cups Tequila
.75 Cup AP flour
4 dashes Worcestershire Sauce
.75 Cup Italian-style breadcrumbs
1 tsp Tajin Seasoning
lemon and lime juice
Tapatio Hot Sauce
- Using a small pin, poke holes in the tomatoes so they absorb the liquor. Soak them in the tequila for at least an hour or until they reach the desired level of booziness.
- After the tomatoes are done soaking, pat them dry with a paper towel.
- Add 2 inches of oil to a deep fryer or high-sided pan and heat to 350 degrees Fahrenheit.
- Add flour to a bowl. In a separate bowl, whisk the egg together with the Worcestershire sauce. In a third bowl, mix the breadcrumbs and Tajin seasoning.
- Dip each tomato in the flour and shake lightly to remove the excess. Then dip it in the egg mixture and finally roll in the breadcrumb mixture until thoroughly coated.
- Gently add the tomatoes to the hot oil and fry until golden on all sides. Using a slotted spoon, remove the tomatoes and drain on a paper towel-lined plate. Repeat until all tomatoes have been battered and fried.
- Drizzle the fried tomatoes with fresh lemon and lime juice and a few dashes of Tapatio to taste.