If you adore Southern cooking and crave something crispy and bursting with juicy, vibrant flavor, this Fried Red Tomatoes Recipe will quickly become one of your all-time favorites. Instead of the traditional green tomatoes, this dish celebrates the deep red, ripe tomato, perfectly coated in a seasoned blend of cornmeal and flour. The result is a golden, crunchy exterior with a tender, slightly sweet inside that’s utterly irresistible. Whether you’re serving it as an appetizer, a side dish, or even a snack, Fried Red Tomatoes bring a taste of Southern comfort straight to your table with every delicious bite.
Ingredients You’ll Need
What makes this Fried Red Tomatoes Recipe so special is its simplicity. Each ingredient is thoughtfully chosen to create that perfect balance of crispy texture, rich flavor, and eye-catching color that makes this dish unforgettable.
- 3 large ripe red tomatoes: Choose firm yet ripe tomatoes for the best balance of juiciness and body.
- 1 teaspoon salt: Draws out excess moisture and enhances the natural tomato flavor.
- 1/2 teaspoon black pepper: Adds a subtle kick and depth to the seasoning.
- 1/2 cup all-purpose flour: The base for your crispy coating that helps achieve a golden crust.
- 1/2 cup yellow cornmeal: Contributes a crunchy, slightly gritty texture and a hint of sweetness.
- 1/4 cup breadcrumbs: Adds extra crunch and structure to the coating.
- 1/2 teaspoon garlic powder: Brings a mild savory note that complements the tomatoes beautifully.
- 1/2 teaspoon paprika: Gives warmth, color, and a subtle smoky flavor to the crust.
- 2 large eggs: Binding the coating to the tomato slices for maximum crispiness.
- 1/4 cup buttermilk: Adds tenderness to the egg wash and a slight tang to the flavor profile.
- Vegetable oil for frying: Essential for perfectly frying and crisping each slice to golden perfection.
How to Make Fried Red Tomatoes Recipe
Step 1: Prepare the Tomatoes
Start by slicing your ripe red tomatoes into 1/4 inch thick rounds, ensuring even cooking and the perfect bite-size balance. Lay them out on a paper towel-lined tray and sprinkle with salt. Letting them sit for 10 minutes pulls out excess moisture, which helps the coating stick better and prevents sogginess.
Step 2: Mix the Dry Coating
In a shallow dish, combine the all-purpose flour, yellow cornmeal, breadcrumbs, garlic powder, paprika, and black pepper. This blend is what gives the Fried Red Tomatoes Recipe its signature crunchy, flavorful crust that contrasts beautifully with the juicy tomato inside.
Step 3: Prepare the Wet Coating
Whisk the eggs and buttermilk together in a separate bowl. This mixture acts as the adhesive for the dry coating and tenderizes the tomato slices with its slight tang.
Step 4: Coat the Tomato Slices
Pat the salted tomato slices dry to remove any released moisture. Dip each slice into the egg and buttermilk mix, ensuring it is fully coated, then dredge it in the dry mixture. Press lightly so the coating sticks well. For an even crunchier crust, chill the coated slices in the fridge for 15 minutes before frying.
Step 5: Fry to Golden Perfection
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. When the oil is shimmering hot, carefully fry the tomato slices in batches. Cook for about 2–3 minutes per side until they turn golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.
How to Serve Fried Red Tomatoes Recipe
Garnishes
There’s something wonderful about simple garnishes that elevate a dish like this. A sprinkle of freshly chopped parsley, a dusting of grated Parmesan, or even a drizzle of tangy remoulade sauce turns your fried red tomatoes into a stunning plate of flavor and color.
Side Dishes
Fried Red Tomatoes go beautifully alongside Southern staples like creamy grits, buttermilk biscuits, or a fresh green salad. Their crispy texture and rich flavor provide a perfect contrast to softer, milder sides, creating a balanced and satisfying meal.
Creative Ways to Present
Think beyond the classic plate! Stack the fried red tomato slices with layers of fresh basil and mozzarella for a fried take on Caprese salad, or serve them atop toasted bread with a smear of garlic aioli for a crunchy, tangy bruschetta. This Fried Red Tomatoes Recipe lends itself to plenty of playful, eye-catching presentations.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the fried tomato slices in an airtight container in the refrigerator for up to two days. To keep them from getting soggy, layer parchment paper between them to maintain their crispness.
Freezing
While freezing is possible, it’s not ideal for this recipe as fried tomatoes tend to lose their crisp texture. If you do freeze them, lay the coated slices on a tray to freeze individually first, then transfer to a freezer bag. Reheat straight from frozen, but expect a softer texture.
Reheating
Reheat leftover fried red tomatoes in a preheated oven at 375°F (190°C) for about 8–10 minutes or in an air fryer to restore some of the original crunch. Avoid the microwave—it tends to make them soggy and less enjoyable.
FAQs
Can I use green tomatoes instead of red tomatoes?
Absolutely! Green tomatoes are the traditional choice for fried tomato recipes, but using ripe red tomatoes gives a sweeter, juicier bite with just a different flavor profile. Both work wonderfully depending on your taste.
What type of oil is best for frying?
Vegetable oil is great because it has a high smoke point and neutral flavor, ensuring your fried red tomatoes crisp up without burning or becoming greasy.
How do I make sure the coating sticks well?
Patting the tomato slices dry after salting is key, as is thoroughly dipping them in the egg and buttermilk mixture before pressing them into the dry coating. Chilling the coated slices before frying also helps the breading adhere better.
Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. Your Fried Red Tomatoes will still have that delightful crunch!
What sauces pair best with fried red tomatoes?
Classic ranch dressing, spicy aioli, or a tangy remoulade sauce complement the crispy, juicy slices beautifully. Don’t be afraid to experiment with your favorite dips to find your favorite match.
Final Thoughts
You truly cannot go wrong with this Fried Red Tomatoes Recipe. It’s a perfect combination of crispy, juicy, and flavorful, making it a versatile dish that fits seamlessly into any meal or occasion. Whether you’re craving some Southern comfort food or looking to impress guests with a unique appetizer, these fried red tomatoes will win hearts and taste buds every time. Give it a try, and prepare to be delighted by this crispy little slice of heaven!
Print
Fried Red Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
- Diet: Vegetarian
Description
These crispy fried red tomatoes offer a delicious twist on the classic Southern fried green tomatoes by using ripe red tomatoes. Each slice is coated in a seasoned blend of cornmeal, flour, and breadcrumbs, then fried to golden perfection with a tender, juicy interior. Ideal as an appetizer, side dish, or snack, they bring a delightful crunch and rich flavor to your table.
Ingredients
Tomatoes and Seasoning
- 3 large ripe red tomatoes, sliced 1/4 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Coating Mixture
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/4 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Black pepper to taste (included in seasoning)
Egg Wash
- 2 large eggs
- 1/4 cup buttermilk
Frying
- Vegetable oil for frying (enough to fill skillet with 1/2 inch depth)
Instructions
- Prepare the Tomatoes: Slice the tomatoes into 1/4 inch thick slices and arrange on a paper towel-lined tray. Sprinkle them evenly with 1 teaspoon salt and let them sit for 10 minutes to draw out excess moisture. Afterward, gently pat the slices dry with paper towels to ensure a crisp coating.
- Mix the Dry Coating: In a shallow bowl, combine the all-purpose flour, yellow cornmeal, breadcrumbs, garlic powder, paprika, and black pepper. Stir the mixture well so the spices are evenly distributed.
- Prepare the Egg Wash: In a separate bowl, whisk together the eggs and buttermilk until smooth and combined, creating a binding egg wash.
- Coat the Tomato Slices: Dip each tomato slice first into the egg wash to fully coat it, then dredge it thoroughly in the dry cornmeal mixture. Press gently to ensure the coating adheres well on all sides.
- Heat the Oil: Pour vegetable oil into a large skillet until it reaches about 1/2 inch deep. Heat the oil over medium-high heat until it is hot enough for frying (around 350°F or when a pinch of coating sizzles upon contact).
- Fry the Tomatoes: Working in batches to avoid overcrowding, carefully place the coated tomato slices in the hot oil. Fry each side for 2 to 3 minutes or until golden brown and crispy. Use tongs to flip them carefully for even browning.
- Drain and Serve: Once fried, transfer the tomatoes to a paper towel-lined plate to absorb excess oil. For extra crispness, you may chill them in the fridge for 15 minutes before serving. Serve warm with your choice of dipping sauce such as ranch, spicy aioli, or remoulade.
Notes
- For a crunchier texture, chill the coated tomato slices in the refrigerator for 15 minutes before frying.
- Serve with dipping sauces like ranch dressing, spicy aioli, or remoulade to enhance the flavors.
- Use ripe red tomatoes for sweeter flavor and tender texture, but make sure they are firm enough to hold their shape while frying.
- Maintain medium-high heat to avoid soggy tomatoes and ensure a crisp exterior.
