Get ready to fall in love with your new favorite Southern comfort snack: Fried Red Tomatoes. This stunning dish brings out the very best in late-summer tomatoes, transforming them into crispy, golden rounds with the perfect balance of savory flavor and satisfaction. Each slice boasts a shatteringly crisp cornmeal crust that encases juicy, slightly tangy tomato with just a hint of mellow sweetness. Whether you’re hosting a backyard barbecue or need a show-stopping appetizer, Fried Red Tomatoes will be the first thing to vanish from the table. Trust me, one bite and you’ll be hooked!
Ingredients You’ll Need
Ingredients You’ll Need
Part of the magic behind Fried Red Tomatoes is how such uncomplicated ingredients create something so addictive. Each component here works together to build layers of contrasting texture and flavor, from the bright tomatoes to the crunchy crust.
- Red tomatoes (4 medium, ripe but firm): Choose tomatoes that are just barely ripe—this keeps them from turning mushy and helps them hold their structure.
- Salt (1 teaspoon): Salting draws out moisture and seasons the tomato, creating a firmer, more flavorful bite.
- Black pepper (1/2 teaspoon): Adds just the right amount of kick and depth to the breading.
- All-purpose flour (1/2 cup): Gives the first coating that helps everything else stick to the slices.
- Eggs (2 large): Help the coating adhere and add richness to every bite.
- Milk (1 tablespoon): Loosens the egg mixture and makes the breading even more golden.
- Cornmeal (1 cup): The essential base for that crunchy, old-fashioned Southern crust.
- Grated Parmesan cheese (1/4 cup, optional): If you’re feeling fancy, a little Parmesan boosts flavor and crispiness.
- Garlic powder (1/2 teaspoon): Brings mellow savory notes into every mouthful.
- Vegetable oil (for frying): Make sure you have enough to get a shallow fry—about 1/2 inch deep in the pan.
How to Make Fried Red Tomatoes
Step 1: Salt and Sweat the Tomatoes
Slice your tomatoes into even 1/4-inch thick rounds. Gently lay them on a paper towel-lined plate, sprinkle both sides with salt, and let them sit for 10 to 15 minutes. This little rest helps pull out extra water so your Fried Red Tomatoes won’t get soggy as they cook. Before moving on, give each tomato slice a gentle pat dry to remove the gathered moisture.
Step 2: Set Up Your Breading Station
Grab three shallow dishes. Add the flour to the first dish. In the second, beat the eggs together with the tablespoon of milk. For the third, mix your cornmeal, Parmesan cheese (if using), garlic powder, black pepper, and a pinch of salt. Having everything set up in advance makes the dipping process a breeze!
Step 3: Dredge and Coat the Tomato Slices
Take each tomato slice and dredge it first in the flour, giving it a light, even coating. Next, dip it into the egg mixture, letting any extra drip off. Finally, press the tomato into the cornmeal mixture, making sure the coating sticks all over. If you want the crunchiest results, double-dip by repeating the egg and cornmeal for a second layer!
Step 4: Fry to Crispy Perfection
Pour about 1/2 inch of vegetable oil into a sturdy skillet and heat over medium. Once hot (a pinch of cornmeal should sizzle), fry the coated tomatoes in batches for 2 to 3 minutes per side, or until each is deeply golden and crunchy. Don’t overcrowd the pan—space is key for that perfect texture. Once done, transfer to a paper towel-lined plate to drain off excess oil.
Step 5: Serve and Enjoy—While Hot!
Fried Red Tomatoes are truly at their absolute best when served fresh and hot from the skillet. Enjoy them plain, or bring out your favorite dip for an irresistible finish.
How to Serve Fried Red Tomatoes
Garnishes
Brighten your Fried Red Tomatoes with a scattering of fresh chopped parsley or basil for color and freshness. A little sprinkle of flaky sea salt just after frying makes them pop. If you went the Parmesan route, a last dusting never hurts either!
Side Dishes
Pair these golden beauties with classic Southern favorites: think creamy coleslaw, buttered corn on the cob, or fluffy buttermilk biscuits. They also work wonders as a side for grilled or roasted meats, or perched atop a hearty salad for a bit of crunchy decadence.
Creative Ways to Present
For party appetizers, stack mini Fried Red Tomatoes with a dollop of spicy aioli on crostini. Build an epic Southern-style BLT using Fried Red Tomatoes and crisp lettuce. Or simply layer them on a serving platter with lemon wedges and a bowl of dipping sauce for effortless elegance.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the Fried Red Tomatoes cool completely before transferring them to an airtight container. They’ll keep in the refrigerator for up to two days, though the crust will soften slightly.
Freezing
For longer storage, place the cooled fried slices in a single layer on a lined baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or container, keeping parchment paper between layers to prevent sticking. They’ll keep for up to 2 months without losing too much of their texture.
Reheating
To bring back the crunch, line a baking sheet with parchment, spread out the Fried Red Tomatoes, and bake in a 400°F oven for about 10 minutes. An air fryer also works wonders in about 4 minutes. Avoid microwaving, as it makes the breading limp.
FAQs
Can I bake Fried Red Tomatoes instead of frying?
Absolutely! For a lighter version, arrange the breaded slices on a parchment-lined sheet, spray generously with oil, and bake at 425°F for around 15 minutes, flipping halfway. While they won’t be as crispy as pan-fried, they’re still delicious and golden.
What’s the best type Appetizer, Side Dish
For classic Fried Red Tomatoes, choose ripe but firm red tomatoes—plum or beefsteak work beautifully. Softer or overripe tomatoes tend to lose their shape and get mushy during frying.
Is the Parmesan cheese necessary?
It’s totally optional. The Parmesan gives an extra hit of savory, cheesy flavor and an even crunchier crust, but if you prefer a more classic taste or want to keep it dairy-free, just leave it out.
Why do my Fried Red Tomatoes get soggy?
This usually happens if the tomatoes are too juicy or the oil isn’t hot enough. Salting and patting dry the slices before breading, plus frying in properly hot oil, guarantees a crisp, not soggy, exterior.
Can I make the breading gluten-free?
Yes! Use your favorite gluten-free all-purpose flour and substitute cornmeal with a gluten-free cornmeal or corn flour. The rest of the method stays the same for deliciously gluten-free results.
Final Thoughts
If you’ve never tried Fried Red Tomatoes before, there’s never been a better time to give it a go. This simple, soulful Southern dish is irresistibly satisfying—guaranteed to impress both friends and family. Enjoy each crunchy, juicy bite and don’t be surprised when these become your next most-requested recipe!
Print
Fried Red Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Description
Enjoy the iconic Southern favorite of Fried Red Tomatoes. Crispy, golden tomato slices coated in a flavorful cornmeal crust make for a delightful appetizer or side dish.
Ingredients
Tomatoes:
- 4 medium ripe but firm red tomatoes, sliced 1/4 inch thick
- 1 teaspoon salt
Breading:
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup cornmeal
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 teaspoon garlic powder
Other:
- Vegetable oil for frying
Instructions
- Prepare Tomatoes: Lightly salt tomato slices and let them rest on paper towels for 10-15 minutes. Pat dry before coating.
- Set Up Breading Station: Place flour in one dish, beat eggs with milk in another, and combine cornmeal, Parmesan, garlic powder, pepper, and salt in a third.
- Coat Tomatoes: Dredge tomato slices in flour, dip in egg mixture, then coat with cornmeal mixture, pressing gently to adhere.
- Fry: Heat oil in a skillet, fry tomato slices in batches for 2-3 minutes per side until golden and crispy.
- Drain and Serve: Transfer to paper towels to drain excess oil before serving hot.
Notes
- Enjoy with ranch dressing, remoulade, or aioli.
- For extra crispiness, double-dip slices in egg and cornmeal.
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