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

4 large ripe red tomatoes, sliced into 1/4-inch thick rounds
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional)
2 large eggs
1/4 cup milk
Vegetable oil, for frying

Cook Mode Prevent your screen from going dark

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.