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
Scale
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.
