Fried Red Tomatoes
Crisp, golden, and irresistibly savory, these Fried Red Tomatoes bring a fresh twist to a beloved Southern classic. Made with firm red tomatoes coated in a flavorful breading of cornmeal, panko breadcrumbs, and a hint of cayenne for optional heat, these beauties are fried to crunchy perfection. The perfect balance of juicy interior and crispy crust comes from a simple yet effective three-step breading process, ensuring maximum texture and flavor. Whether served as a crowd-pleasing appetizer, a unique side dish, or topped with your favorite dipping sauce, these fried red tomatoes are guaranteed to impress. Quick to make in under 30 minutes and easy to customize, this recipe will add a touch of boldness and comfort to your recipe repertoire.
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Recipe Information
Ingredients
- 4 pieces Red tomatoes (medium-sized, firm)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 cup All-purpose flour
- 2 large Eggs
- 0.25 cup Buttermilk
- 0.5 cup Cornmeal
- 0.5 cup Breadcrumbs (panko or regular)
- 0.25 teaspoon Cayenne pepper (optional, for a spicy kick)
- 1 cup Vegetable oil (or any neutral frying oil)
Instructions
Slice the red tomatoes into 1/4-inch thick slices and pat them dry with a paper towel. Sprinkle both sides with salt and black pepper.
Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk together the eggs and buttermilk until well combined. In the third dish, mix the cornmeal, breadcrumbs, and cayenne pepper (if using).
Dredge each tomato slice in the flour, ensuring it is evenly coated. Shake off any excess flour.
Dip the floured tomato slice into the egg mixture, fully coating it, and allow any excess to drip off.
Press the tomato slice into the cornmeal-breadcrumb mixture, ensuring both sides are well coated. Set the breaded tomato slices on a plate and repeat the process with the remaining slices.
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C) or until a small crumb dropped into the oil sizzles immediately.
Carefully place the breaded tomato slices into the hot oil, cooking in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the fried tomatoes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve immediately while warm, garnished with a sprinkle of additional salt, chopped herbs, or a side of your favorite dipping sauce, if desired.
Nutrition Facts
Calories |
3330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.3 g | 330% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 21.0 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 239 mg | 18% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
