Get ready to fall in love with a Southern classic that’s as vibrant as it is irresistible: Fried Red Tomatoes. This dish takes plump, juicy red tomatoes, enrobes them in a perfectly seasoned, crispy crust, and fries them to golden perfection. Whether you’re serving them as an appetizer, a side dish, or sneaking a few straight from the pan, Fried Red Tomatoes bring a burst of summer flavor and a satisfying crunch to any table. Let’s dive in—you’re about to discover your new favorite way to celebrate fresh tomatoes!
Ingredients You’ll Need
The beauty of Fried Red Tomatoes lies in its simplicity—each ingredient plays a key role in building the ultimate bite. From the sun-ripened tomatoes to the seasoned breading and the light-as-air coating, every element matters. Here’s what you’ll need and why it makes all the difference:
- Ripe Red Tomatoes: Choose large, firm tomatoes with deep red color for the juiciest, most flavorful slices that hold up beautifully when fried.
- All-Purpose Flour: The first layer in your dredging station, flour helps the egg mixture stick and creates a delicate base for the crunchy coating.
- Large Eggs: Eggs bind everything together, ensuring the crumb mixture adheres to every nook and cranny.
- Milk: A splash of milk whisked into the eggs lightens the coating and adds a subtle richness.
- Cornmeal: This Southern staple brings fantastic crunch and a golden color to the crust.
- Breadcrumbs: Breadcrumbs work with cornmeal to create a shatteringly crisp exterior with just the right bite.
- Salt: Essential for drawing out moisture and seasoning every layer—don’t be shy!
- Black Pepper: Adds a gentle heat and depth to balance the natural sweetness of the tomatoes.
- Garlic Powder: Infuses the coating with savory undertones that keep you reaching for more.
- Paprika: For a hint of warmth, color, and subtle smokiness in each crispy bite.
- Vegetable Oil: Neutral oil is best for frying, giving you a beautifully crisp crust without overpowering the tomatoes’ flavor.
How to Make Fried Red Tomatoes
Step 1: Prep and Slice the Tomatoes
Start by selecting your prettiest, firmest red tomatoes. Slice them into ½-inch rounds—thick enough to stand up to the frying, but thin enough for a perfect forkful. Lay the slices on paper towels, sprinkle both sides lightly with salt, and let them rest for about 10 minutes. This simple trick draws out excess moisture, meaning your Fried Red Tomatoes will be extra crisp, never soggy. After the wait, gently pat each slice dry.
Step 2: Set Up the Dredging Station
Dredging is the secret to that irresistible crust. Grab three shallow bowls: fill the first with flour, the second with eggs whisked together with milk, and the third with a blend of cornmeal, breadcrumbs, salt, pepper, garlic powder, and paprika. This assembly line ensures each tomato slice gets blanketed in layers of flavor and crunch.
Step 3: Coat the Tomato Slices
Now for the fun part! Working one at a time, dip each tomato slice first into the flour, shaking off any excess. Next, dunk it into the egg mixture for a light coating. Finally, press it firmly into the cornmeal-breadcrumb mixture, making sure every surface is covered. For extra crunch, feel free to double-dip in the egg and crumb mixture—no judgment here!
Step 4: Fry to Golden Perfection
Pour about ½ inch of vegetable oil into a large skillet and heat it over medium. You’ll know it’s ready when a pinch of breadcrumb sizzles on contact. Fry the tomatoes in batches, giving them plenty of space. Cook each side for 2–3 minutes, or until the crust is gloriously golden and crisp. Transfer the fried slices to a paper towel-lined plate to drain while you finish the rest.
Step 5: Serve and Savor
Arrange your Fried Red Tomatoes on a platter while they’re still warm and crisp. They’re best enjoyed immediately, when the contrast between the juicy interior and crunchy exterior is at its most delicious. Serve with your favorite dipping sauces and watch them disappear!
How to Serve Fried Red Tomatoes
Garnishes
A little flourish goes a long way with Fried Red Tomatoes. Sprinkle them with chopped fresh herbs like parsley or chives for a pop of color and freshness. A dusting of flaky sea salt right out of the pan enhances their flavor, and a drizzle of spicy mayo or remoulade sauce adds a zesty kick.
Side Dishes
These crispy beauties are incredibly versatile. Serve Fried Red Tomatoes alongside creamy grits, a bright summer salad, or even as a hearty side for grilled meats. If you’re feeling Southern, pair them with collard greens or a scoop of tangy coleslaw for a complete comfort-food feast.
Creative Ways to Present
Stack Fried Red Tomatoes on toasted brioche with lettuce and spicy mayo for a show-stopping sandwich, or use them as a base for a unique eggs Benedict. For appetizer platters, skewer them with mozzarella and basil for a twist on caprese. However you serve them, these tomatoes are guaranteed to steal the spotlight.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, let the Fried Red Tomatoes cool completely before storing them in an airtight container. They’ll keep in the refrigerator for up to two days, though their signature crunch is best enjoyed fresh.
Freezing
While Fried Red Tomatoes are best eaten the day they’re made, you can freeze them for later. Arrange cooled slices in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll keep for up to two months; just know the texture may soften slightly after thawing.
Reheating
To restore their crispiness, reheat Fried Red Tomatoes in a 400°F oven for 10–12 minutes, flipping once, or use an air fryer for a few minutes until hot and crunchy. Avoid microwaving, as it tends to make them soggy.
FAQs
Can I use green tomatoes instead of red for this recipe?
While this recipe is specifically designed for Fried Red Tomatoes, you can certainly swap in green tomatoes for a tangier flavor and firmer texture. Just keep in mind that red tomatoes bring a natural sweetness and juiciness that’s delightfully different from the traditional green version.
What kind of oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil work best for frying, as they let the flavor of the tomatoes shine without adding any unwanted taste. Make sure your oil is hot enough before frying to achieve that perfect golden crust.
Can I make Fried Red Tomatoes gluten-free?
Absolutely! Substitute all-purpose flour and breadcrumbs with your favorite gluten-free alternatives. Cornmeal is already gluten-free, so you’ll still get that signature crunch.
Why do I need to salt and pat dry the tomato slices?
Salting the tomatoes draws out excess moisture, which is key for achieving a crispy crust. Patting them dry ensures the coating sticks beautifully and prevents sogginess during frying.
What dips go well with Fried Red Tomatoes?
Fried Red Tomatoes are delicious with a range of dips: creamy ranch, zesty remoulade, spicy mayo, or even a tangy yogurt sauce all make fantastic companions. Feel free to get creative and find your personal favorite!
Final Thoughts
If you’re craving a dish that’s crispy, juicy, and bursting with summer flavor, you can’t go wrong with Fried Red Tomatoes. This recipe is easy enough for a weeknight treat, yet special enough to share at your next gathering. Give them a try—you might just find yourself making extra slices next time!
Print
Fried Red Tomatoes Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy the crispy, golden goodness of Fried Red Tomatoes, a classic Southern appetizer featuring ripe tomato slices coated in a seasoned blend of cornmeal and breadcrumbs, then fried to perfection. This easy-to-make dish offers a deliciously crunchy texture and is perfect for serving as a side dish or a tasty snack.
Ingredients
Tomatoes
- 3 large ripe red tomatoes, sliced ½-inch thick
Coating
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup cornmeal
- ½ cup breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
For Frying
- Vegetable oil, enough for ½ inch depth in skillet
Instructions
- Prepare Tomatoes: Slice the tomatoes into ½-inch thick rounds. Place them on paper towels, lightly salt both sides, and let them sit for 10 minutes to draw out excess moisture. Pat dry thoroughly to ensure the coating sticks well.
- Set Up Dredging Station: Arrange three shallow bowls: one with all-purpose flour, the second with beaten eggs mixed with milk, and the third with a mixture of cornmeal, breadcrumbs, salt, black pepper, garlic powder, and paprika. This setup ensures each slice is evenly coated.
- Coat Tomato Slices: Dip each tomato slice first in the flour, coating all sides, then into the egg and milk mixture, and finally press into the breadcrumb-cornmeal mixture, ensuring a firm, even covering for a crisp finish.
- Heat Oil: Pour vegetable oil into a large skillet to a depth of ½ inch and heat over medium heat until hot but not smoking, ideal for frying to golden crispiness without burning.
- Fry Tomatoes: Fry the coated tomato slices in batches for 2–3 minutes per side until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain and Serve: Remove the fried tomatoes and drain on paper towels to absorb excess oil. Serve warm with your favorite dipping sauce such as ranch, remoulade, or spicy mayo.
Notes
- Serve with ranch dressing, remoulade, or spicy mayo for a flavorful dip.
- For extra crunch, double-dip the tomato slices in the egg and breadcrumb mixtures.
- Use firm, ripe tomatoes for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 2–3 slices
- Calories: 260
- Sugar: 4g
- Sodium: 440mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
