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.
