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.
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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 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
Serving: 1servingsCalories: 645kcalCarbohydrates: 75.5gProtein: 14.5gFat: 32.5gSaturated Fat: 3.3gTrans Fat: 0.1gCholesterol: 93mgSodium: 1350mgFiber: 6.5gSugar: 5.8g