Fried Red Tomatoes

Fried Red Tomatoes are a delightful twist on the classic Southern Fried Green Tomatoes. The sweetness of ripe red tomatoes combined with a crispy, golden-brown coating makes for a scrumptious appetizer or side dish that is sure to please any crowd. My first experience with fried tomatoes was at a family reunion in the South, where they were served hot and crispy, straight from the skillet. The juxtaposition of the juicy tomatoes and the crunchy exterior was a revelation, and I’ve been hooked ever since.

This recipe is perfect for those summer months when tomatoes are at their peak ripeness. It’s also a fantastic way to use up tomatoes that are a little too ripe for salads but still full of flavor. Whether you’re a seasoned cook or a kitchen novice, this dish is simple to prepare and incredibly rewarding. The process of dipping, coating, and frying the tomatoes can be a fun activity to share with family or friends, making it not just a meal, but a shared experience.

Ingredients:

4 large ripe red tomatoes, sliced about 1/2 inch thick
1 cup all-purpose flour
2 large eggs, beaten
1 cup cornmeal
1 cup panko breadcrumbs
2 teaspoons salt, more for seasoning
1 teaspoon black pepper, more for seasoning
1/4 teaspoon paprika (optional for a hint of spice)
Vegetable oil, for frying

Directions:

Step 1: Prepare the Coating Stations
Set Up the Bowls:
Place the flour in one shallow bowl, the beaten eggs in another, and a mixture of cornmeal and panko breadcrumbs in a third bowl. The breadcrumb mixture should be seasoned with salt, pepper, and paprika for even seasoning.
Step 2: Slice the Tomatoes
Slice the Tomatoes:
Wash and dry the tomatoes thoroughly. Slice them into 1/2-inch thick rounds. Lay the slices on a paper towel to absorb any excess moisture, which helps the coating adhere better.
Step 3: Coat the Tomato Slices
First Dredge in Flour:
Dip each tomato slice into the flour, ensuring both sides are lightly coated. Shake off any excess flour.
Dip in Egg Wash:
Submerge the floured tomato slices into the beaten eggs. Let any excess egg drip off before proceeding to the next step.
Coat with Breadcrumb Mixture:
Press each slice into the seasoned cornmeal and panko breadcrumb mixture, coating both sides thoroughly. The panko adds an extra crunch to the final product.
Step 4: Fry the Tomatoes
Heat the Oil:
Fill a large skillet with vegetable oil to about 1/2-inch deep. Heat over medium flame until the oil is hot but not smoking. You can test the oil’s readiness by dropping in a small piece of breadcrumb; it should sizzle immediately.
Fry the Tomato Slices:
Carefully place the coated tomato slices in the skillet without overcrowding. Fry until golden brown, approximately 2-3 minutes on each side. The exact time can vary depending on the thickness of your tomato slices and the heat of your oil.
Step 5: Drain and Serve
Drain the Excess Oil:
Use a slotted spoon to transfer the fried tomatoes to a wire rack or a plate lined with paper towels to drain any excess oil. Season lightly with additional salt and pepper while they are still warm.
Serve Immediately:
Serve the fried red tomatoes immediately while they are at their crispiest. They make a fantastic appetizer or side dish and are especially delightful when paired with a tangy dipping sauce like ranch or a spicy aioli.