Fried Red Tomatoes — A Juicy Southern Twist on a Beloved Classic

Now listen, I’ve got nothing but love for the classic fried green tomato. You know the one — tart, crisp, dusted in cornmeal, and fried to perfection in a skillet your mama probably handed down. But let me tell you something…

Fried red tomatoes? Oh honey, they deserve their moment in the spotlight too.

See, every summer without fail, our backyard vines start producing tomatoes faster than we can blink. First you’re watching the green ones ripen, then suddenly you’re knee-deep in sun-warmed, crimson beauties that practically beg to be eaten. And while I’m all for slicing them up for BLTs or stirring them into a big ol’ pot of sauce, sometimes you just want something a little indulgent.

Something golden and crispy, but still fresh and summery. Something you can serve next to mashed potatoes or tuck into a grilled cheese sandwich and call it lunch.

That’s where these Fried Red Tomatoes come in.

Why You’ll Love These Tomatoes (Even If You Swear By Green Ones)

• Sweet meets savory – That juicy ripe flavor plus the salty crunch? A match made in cast iron heaven.

• No waste – Perfect way to use up red tomatoes before they go soft.

• Kid-friendly – Even picky eaters perk up when they hear “fried” and “crispy.”

• Versatile – Brunch, lunch, dinner, or snacking straight off the tray. No wrong way to enjoy ’em.

• Customizable – Tweak the seasonings, try new coatings — make them your own.

The Ingredient Line-Up (Straight from the Pantry)

Here’s what you’ll need to get going. No fancy stuff, just good ol’ ingredients doing their job:

• 4 large ripe red tomatoes, sliced into thick rounds (about ½-inch — think sturdy, not soggy)

• 1 cup all-purpose flour

• 2 large eggs, beaten in a shallow bowl

• 1 cup cornmeal

• 1 cup panko breadcrumbs (for that irresistible crunch)

• 2 teaspoons salt, plus a little extra for seasoning afterward

• 1 teaspoon black pepper, more to taste

• ¼ teaspoon paprika (totally optional, but adds a nice little kick)

• Vegetable oil, for frying (canola or peanut oil works great)

Little side note: If you can slice a tomato without it turning to mush, you’re halfway there. Just make sure they’re ripe but still firm. Too soft and they’ll fall apart in the pan.

Step-by-Step: From Garden Fresh to Golden Brown

Let’s get those tomatoes sizzling, shall we?

1. Set up your dredging station. You’ll need three shallow bowls: one with flour, one with your beaten eggs, and one with a mix of cornmeal, panko, salt, pepper, and paprika.

2. Coat your tomato slices like this: first a light dusting in flour (gets the egg to stick), then dip into the egg wash, then press firmly into the cornmeal mixture. Both sides, don’t be shy.

3. Heat your oil in a large skillet over medium heat — about ½ inch deep. You want it hot but not smoking (around 350°F if you’re measuring).

4. Fry the slices in batches, giving them space. Don’t crowd the pan or they’ll steam instead of crisp. Cook each side about 2–3 minutes until they’re golden and crunchy.

5. Drain them on a paper towel-lined plate or, better yet, a wire rack if you’ve got one.

6. Sprinkle a little more salt and pepper on top while they’re still warm. That’s the secret, y’all — a touch of seasoning at the end brings it all together.

Pro Tip: Keep ’em warm in a 200°F oven if you’re frying in batches or waiting for everyone to show up at the table. That way they stay crisp and cozy.

Tasty Twists & Handy Tips

Let’s play around a bit — because the only thing better than a great recipe is one you can tweak to your heart’s content.

• Make it gluten-free – Swap in gluten-free flour and GF breadcrumbs. Works like a charm.

• Try the air fryer – Lightly spray with oil and cook at 400°F for 8–10 minutes, flipping halfway. They won’t be exactly the same, but pretty darn close.

• Add herbs to the coating – A pinch of dried basil, oregano, or even grated parmesan makes the crust smell like heaven.

• Got leftovers? Reheat in a 350°F oven for 5–10 minutes. Don’t microwave — they’ll turn limp and sad.

Fun for the kids: Let the little ones help with dipping and coating. Yes, it’ll get messy. Yes, they’ll love it. And yes, you’ll be making memories that stick longer than breadcrumbs on fingers.

What to Serve With Fried Red Tomatoes

Honestly, these are good enough to eat straight from the pan (guilty as charged). But if you’re setting the table, here are a few ideas to round out the plate:

• Creamy mashed potatoes – Because that combo? Whew. It’s Sunday dinner in a bite.

• Grilled cheese sandwich – Tomatoes on the side, or tucked right in.

• Simple green salad – A tangy vinaigrette cuts through the richness like a charm.

• Brunch it up – Serve with eggs, grits, or even on top of avocado toast (I know, I know — but it works!)

And don’t forget a little sauce on the side — ranch, remoulade, spicy mayo, or even a spoonful of tomato jam if you’re feeling fancy.

From My Garden to Yours

Fried red tomatoes might not get the same spotlight as their green cousins, but I promise you — they deserve it.

They’re crispy, juicy, and full of that sweet Southern charm we all crave when the days are long and the tomatoes are ripening faster than we can keep up. Whether you’re making a big family meal or sneaking a quiet snack for yourself, these beauties bring a little sunshine and comfort to every bite.

And hey — if you try them out, let me know. Did you add your own twist? Pair it with something unexpected? Did someone at your table say, “Wait, these are better than the green ones”? (Mine did.)

I’d love to hear all about it.

Until next time — keep those skillets hot and those tomatoes happy.

Fried Red Tomatoes

Golden, crispy, and full of summertime flavor, these Fried Red Tomatoes are a comforting Southern staple. With a crunchy cornmeal-panko crust and juicy ripe tomatoes inside, they're perfect for backyard gatherings, brunch spreads, or just a simple treat all on their own.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Side Dish, Snack, Southern Favorites

Cuisine American, Southern

Servings 4 servings

Calories 290 kcal

Ingredients

  

1x2x3x

• 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 plus more for seasoning
• 1 teaspoon black pepper plus more for seasoning
• 1/4 teaspoon paprika optional, for a hint of spice
• vegetable oil for frying

Instructions

 

• Place the flour, beaten eggs, and a mix of cornmeal and panko breadcrumbs into three separate shallow bowls. Stir salt, pepper, and paprika into the cornmeal and breadcrumb mixture for even seasoning.
• Dip tomato slices first into the flour, ensuring both sides are lightly coated. Shake off any excess.
• Submerge the floured tomato into the beaten eggs, letting any excess drip off.
• Press each slice into the cornmeal and breadcrumb mixture, coating both sides well for a crisp exterior.
• Fill a large skillet with vegetable oil, about 1/2-inch deep, and heat over medium flame until hot but not smoking.
• Carefully place tomato slices in the skillet without overcrowding, and fry until golden brown — roughly 2-3 minutes on each side.
• Use a slotted spoon to transfer them to a wire rack or plate lined with paper towels to drain. Season lightly with a bit more salt and pepper while they're still warm.
• Serve immediately while they're at their crispiest best!

Notes

These are wonderful with a dollop of ranch, a drizzle of hot honey, or even stacked on a BLT. For extra crunch, try double-dipping: egg > crumbs > egg > crumbs. Make sure your tomatoes are firm and not too juicy for best results.

Nutrition

Calories: 290kcal

Keyword crispy tomato slices, fried tomatoes, southern appetizer, summer side dish, tomato recipe

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