Ok, I’m usually used to using green tomatoes, but wow, these tasted even better!
Fried Red Tomatoes are a delicious twist on the classic Southern fried green tomatoes.
Perfect for when the tomatoes in your garden start to ripen faster than you can pick them, this dish brings a hint of sweetness and a beautifully tender texture, making them equally comforting and satisfying.
Maybe it’s a family gathering, a Sunday meal, or maybe you’re just looking for a new way to enjoy the bounty of your garden’s harvest. Fried Red Tomatoes offer that ripe, juicy flavor with a crispy exterior that everyone, even the pickiest little eaters, can appreciate.
This dish pairs wonderfully with a generous spoonful of creamy mashed potatoes or alongside a grilled cheese sandwich for a cozy lunch.
For a lighter side, try a simple garden salad dressed with a tangy vinaigrette to offset the richness of the tomatoes. And don’t forget, fried red tomatoes make a great topping or garnish for eggs or a morning omelet—it’s a surefire way to start your day with a smile.
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:
1. Place flour, beaten eggs, and cornmeal-panko breadcrumb mixture in three separate shallow bowls. Stir salt, pepper, and paprika into cornmeal-breadcrumb mixture for even coating.
2. Dip the tomato slices into the flour first, making sure both sides are lightly coated. Shake off any excess.
3. Dip the floured tomato in the beaten eggs, letting the excess drip off.
4. Finally, press each slice into the cornmeal and breadcrumb combination, coating both sides well for a crispy exterior.
5. Fill a large skillet with vegetable oil, about 1/2 inch deep, and heat over medium heat until hot but not smoking.
6. Carefully place the tomato slices into the pan without overcrowding them and fry until golden brown – about 2-3 minutes on each side.
7. Use a slotted spoon to transfer them to a wire rack or paper towel-lined plate to drain. Season lightly with a little more salt and pepper while they are still warm.
8. Serve them immediately while they are crispy!
Variations and suggestions:
– For a gluten-free option, swap out the all-purpose flour for your favorite gluten-free flour blend and use gluten-free breadcrumbs.
– If you’re watching your oil intake, try “frying” in the air fryer. You’ll still get that delicious crunch without all the oil.
– Feel free to experiment with seasonings in the breadcrumb mixture. Adding herbs like oregano, basil, or thyme can add a delicious aromatic kick to the tomatoes.
– If you have any leftovers, which I doubt you will, they can be reheated in the oven to restore some of the crunch.
– As always, the joy of cooking is in making it your own, so feel free to modify and add to this recipe as you see fit for your family’s tastes. Teach the kids to dip and coat the tomato slices – it’s a fun way to get them involved and learn how to move around the kitchen!