Fried Red Tomatoes are a delicious twist on the Southern classic, Fried Green Tomatoes. With a crispy, golden crust and juicy red tomato center, these fried tomatoes make for a wonderful appetizer, snack, or side dish. They are perfect for summer when tomatoes are ripe and in season. Serve them with a creamy dipping sauce or just a sprinkle of salt for a simple yet satisfying treat.
Table of Contents
Ingredients
- 4 medium red tomatoes, firm and ripe
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1/4 cup milk
- Vegetable oil, for frying
Instructions
- Prepare the Tomatoes: Wash and dry the tomatoes. Cut them into 1/4-inch thick slices and set aside.
- Set Up Breading Stations: In a shallow dish, combine the flour, garlic powder, smoked paprika, salt, and black pepper. In a second shallow dish, whisk together the eggs and milk. In a third dish, place the cornmeal.
- Bread the Tomatoes: Dredge each tomato slice in the flour mixture, shaking off any excess. Dip the floured tomato slice in the egg mixture, allowing any excess to drip off, then coat it in the cornmeal, pressing lightly to ensure an even coating.
- Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of cornmeal into it—if it sizzles, it’s ready.
- Fry the Tomatoes: Working in batches, carefully place the breaded tomato slices in the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the tomatoes and drain them on a paper towel-lined plate.
- Serve: Serve the fried red tomatoes warm with a sprinkle of salt or your favorite dipping sauce.
Tips for Perfect Fried Red Tomatoes
- Use Firm Tomatoes: Choose tomatoes that are firm to the touch to ensure they hold their shape during frying. Overly ripe tomatoes may become too soft.
- Maintain Oil Temperature: Keeping the oil at a consistent temperature is key to achieving a crispy, golden crust. If the oil is too hot, the coating may burn before the tomatoes are cooked through.
- Don’t Overcrowd the Pan: Fry the tomato slices in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy tomatoes.
Recipe Variations
- Spicy Fried Tomatoes: Add 1/2 teaspoon of cayenne pepper to the flour mixture for a spicy kick.
- Parmesan-Crusted Fried Tomatoes: Mix 1/4 cup grated Parmesan cheese with the cornmeal for an extra savory flavor.
- Buttermilk Breading: Replace the milk with buttermilk for a tangy twist that pairs well with the tomatoes.
FAQs
Q: Can I use green tomatoes for this recipe?
A: Absolutely! This recipe works well with both red and green tomatoes. Green tomatoes will provide a firmer texture and a slightly tangy flavor.
Q: How do I store leftover fried tomatoes?
A: Store leftover fried tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) to regain their crispiness.
Q: Can I bake these instead of frying?
A: Yes! Place the breaded tomatoes on a parchment-lined baking sheet, spray them with cooking spray, and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until crispy.
Fried Red Tomatoes are a simple yet flavorful dish that captures the essence of summer. With their crispy coating and juicy center, they are perfect for serving as an appetizer, snack, or side dish. Whether you enjoy them on their own or with a dipping sauce, these fried tomatoes are sure to please. Give this recipe a try and enjoy the delicious combination of crispy, golden crust and juicy tomato goodness!