Why You’ll Love This Recipe
This dish is simple, quick, and incredibly delicious. The contrast of the tender, juicy tomato inside and the crispy, seasoned coating outside creates a perfect bite every time. Fried Red Tomatoes pair wonderfully with breakfast dishes, sandwiches, or as a standalone snack with your favorite dipping sauce.
Ingredients
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4 large ripe red tomatoes, sliced into 1/4-inch thick rounds
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1 cup cornmeal
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1/2 cup all-purpose flour
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp paprika (optional)
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2 large eggs
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1/4 cup milk
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Vegetable oil, for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Coating:
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In a shallow bowl, combine cornmeal, flour, salt, pepper, and paprika if using.
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Prepare Egg Wash:
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In another bowl, whisk together eggs and milk.
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Coat the Tomatoes:
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Dip each tomato slice first into the egg wash, then dredge in the cornmeal mixture, pressing lightly to adhere.
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Heat Oil and Fry:
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Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
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Fry tomato slices in batches for 2-3 minutes per side, or until golden brown and crispy.
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Drain on paper towels.
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Serve:
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Serve warm with ranch dressing, hot sauce, or your favorite dipping sauce.
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Servings and Timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 10 minutes
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Total time: 20 minutes
Variations
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Spicy: Add cayenne pepper or chili powder to the cornmeal mix.
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Cheesy: Sprinkle grated Parmesan into the cornmeal coating.
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Buttermilk: Use buttermilk instead of milk in the egg wash for extra tang and tenderness.
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Gluten-Free: Use gluten-free flour and cornmeal.
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Air Fryer: Cook in an air fryer for a lighter version.
Storage/Reheating
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Storage: Best enjoyed fresh, but can be stored in the refrigerator for up to 1 day.
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Reheating: Reheat in a hot oven or air fryer to restore crispiness.
FAQs
Can I use cherry tomatoes?
They’re too small to fry easily; larger slices work best.
How do I keep the coating crispy?
Serve immediately after frying and avoid stacking slices while warm.
Can I bake instead of fry?
Yes, but the texture will differ; bake coated slices on a greased sheet at 425°F until crispy.
What oil is best for frying?
Use neutral oils with high smoke points like vegetable, canola, or peanut oil.
Can I prepare tomatoes ahead of time?
It’s best to coat and fry just before serving.
Can I use a different coating?
Panko breadcrumbs add extra crunch.
Are fried tomatoes healthy?
They’re indulgent; consider air frying for a lighter option.
How thick should tomato slices be?
About 1/4 inch thick for best frying results.
Can I add herbs to the coating?
Yes, dried oregano, thyme, or basil work well.
What sauces pair well?
Ranch, spicy mayo, aioli, or hot sauce are great choices.
Conclusion
Fried Red Tomatoes are a delicious and classic way to enjoy fresh, ripe tomatoes with a crispy, flavorful crust. Quick to prepare and irresistible in texture and taste, they’re a perfect addition to any meal or a tasty snack on their own.
Fried Red Tomatoes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
Fried Red Tomatoes are a classic Southern favorite featuring juicy, ripe tomatoes coated in a crispy cornmeal and flour crust, then fried to golden perfection. This simple, quick recipe offers a delightful contrast of tender tomato and crunchy coating, perfect as a side dish, appetizer, or snack that celebrates fresh, seasonal tomatoes.
Ingredients
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4 large ripe red tomatoes, sliced into 1/4-inch thick rounds
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1 cup cornmeal
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1/2 cup all-purpose flour
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp paprika (optional)
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2 large eggs
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1/4 cup milk
- Vegetable oil, for frying
Instructions
-
Prepare the Coating:
In a shallow bowl, combine cornmeal, flour, salt, pepper, and paprika if using. -
Prepare Egg Wash:
In another bowl, whisk together eggs and milk. -
Coat the Tomatoes:
Dip each tomato slice first into the egg wash, then dredge in the cornmeal mixture, pressing lightly to adhere. -
Heat Oil and Fry:
Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Fry tomato slices in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels. -
Serve:
Serve warm with ranch dressing, hot sauce, or your favorite dipping sauce.
Notes
For a spicy kick, add cayenne pepper or chili powder to the cornmeal coating.Try adding grated Parmesan cheese to the coating for extra flavor.Substitute buttermilk for milk in the egg wash for a tangier, tender crust.Use gluten-free flour and cornmeal to make this recipe gluten-free.For a lighter option, cook in an air fryer instead of frying.
