COLORFUL
These Fried Red Tomatoes are the ultimate southern comfort food for the soul. They’re salty, savory and hit you in all the right spots with their flavor.
If you’re not a fan of fried green tomatoes, or just don’t have green tomatoes at hand, you’ve got to try this version of the recipe. You’ll be surprised at how something as simple as tomatoes can turn into a dish that’s so ultra delicious. I know I was.
TABLE OF CONTENTS
WHY YOU’LL LOVE THIS RECIPE
- Super versatile: These fried red tomatoes pair well with almost any dish you’re putting together- they’re super versatile that way. Team them up with sandwiches and wraps or just enjoy them as a side dish.
- Deliciousness level max: It wouldn’t be wrong to say that these tomatoes are beyond delicious.
- Super easy to make: The best part about this recipe is that it is super easy to put together, perfect for when you’re looking for an easy yet delicious side idea.
FRIED RED TOMATOES INGREDIENTS
- Red Tomatoes
- Salt
- Buttermilk
- Eggs
- Cornmeal
- Flour
- Parmesan
- Garlic Powder
- Pepper
- Vegetable Oil
*see recipe card for amounts
HOW TO MAKE FRIED RED TOMATOES IN A PAN
- First, prep the tomatoes by cutting them into ½ inch slices. Place each slice on a platter lined with paper towels and sprinkle with salt to help[ draw out the excess moisture in the tomatoes. Let them sit for about 15 minutes, this will help the breading adhere better to the tomatoes.
- In a bowl, whisk together eggs and buttermilk.
- In a separate bowl, combine cornmeal, flour, parmesan cheese, salt and pepper.
- Dredge each tomato slice in the buttermilk/egg mixture then coat evenly in the cornmeal/parmesan mixture.
- Heat oil over medium heat in a large skillet then place the breaded tomatoes into the skillet to cook in batches. Fry each side for about 2-4 minutes or until golden brown.
- Remove from the oil as the cook to a paper towel lined platter and sprinkle with salt, to taste, while still hot.
- Best served hot!
STORAGE AND REHEATING NOTES:
If you have any leftover fried red tomatoes, you can move them to an airtight container and refrigerate them for 2-3 days, maybe more.
Make sure you store them in a single layer, or use a parchment paper in between individual layers to keep the tomatoes from sticking to each other.
REHEATING INSTRUCTIONS:
While you can choose to reheat the tomatoes quickly in the microwave, they won’t retain that crunch factor you’re looking for. If you don’t mind, go ahead and do it.
If you really want that crispiness, you can choose to bake the tomatoes at 400 degrees for a few minutes, or even Air Fry them.
HELPFUL TIPS & SUBSTITUTIONS:
What Size Should the Tomato Slices Be?
Your tomato slices shouldn’t be too thin, nor too thick. I would recommend slicing them anywhere between 1/4 inch to 1/2 inch in thickness for best results.
What Can I Use Instead of Cornmeal?
Cornmeal creates a nice, grainy and crispy texture around the tomato slices when fried, but if you don’t have it, you could use regular or panko breadcrumbs instead.
What Kind of Tomatoes Can I Use For the Fried Red Tomatoes?
You can use almost any kind of red tomatoes for this recipe. Just make sure to use ones that are firm and ripe, but aren’t too soft or juicy. I would recommend using Roma, plum or beefsteak tomatoes, since they hold their shape the best.
Try Some of my other Favorite Sides Recipes!
These easy fried red tomatoes take minutes to put together, and are crunchy, juicy and flavorful all at the same time!
EQUIPMENT
- 1 Platter
- 1 Large Skillet
INGREDIENTS
- 2 Large Red Tomatoes, I recommend beefsteak tomatoes
- 1 tsp Salt
- ½ cup Buttermilk
- 2 Large Eggs
- ½ cup Cornmeal
- ½ cup Flour
- ¾ cup Parmesan, Grated (not shredded*)
- ½ tsp Salt
- 1 tsp Garlic Powder
- ¼ tsp Pepper
- 1 cup Vegetable Oil, for frying
INSTRUCTIONS
- First, prep the tomatoes by cutting them into ½ inch slices. Place each slice on a platter lined with paper towels and sprinkle with salt to help[ draw out the excess moisture in the tomatoes. Let them sit for about 15 minutes, this will help the breading adhere better to the tomatoes.
- In a bowl, whisk together eggs and buttermilk.
- In a separate bowl, combine cornmeal, flour, parmesan cheese, salt and pepper.
- Dredge each tomato slice in the buttermilk/egg mixture then coat evenly in the cornmeal/parmesan mixture.
- Heat oil over medium heat in a large skillet then place the breaded tomatoes into the skillet to cook in batches. Fry each side for about 2-4 minutes or until golden brown.
- Remove from the oil as the cook to a paper towel lined platter and sprinkle with salt, to taste, while still hot.
- Best served hot!
NOTES
Storage Instructions:
- If you have any leftover fried red tomatoes, you can move them to an airtight container and refrigerate them for 2-3 days, maybe more.
- Make sure you store them in a single layer, or use a parchment paper in between individual layers to keep the tomatoes from sticking to each other.
- While you can choose to reheat the tomatoes quickly in the microwave, they won’t retain that crunch factor you’re looking for. If you don’t mind, go ahead and do it.
- If you really want that crispiness, you can choose to bake the tomatoes at 400 degrees for a few minutes, or even Air Fry them.
- What Size Should the Tomato Slices Be? I would recommend slicing them anywhere between 1/4 inch to 1/2 inch in thickness for best results.
- What Can I Use Instead of Cornmeal? You could use regular or panko breadcrumbs instead.
- What Kind of Tomatoes Can I Use For the Fried Red Tomatoes? You can use almost any kind of red tomatoes for this recipe.
NUTRITION
Serving: 4ServingsCalories: 762kcalCarbohydrates: 33gProtein: 15gFat: 64gSaturated Fat: 13gPolyunsaturated Fat: 32gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 109mgSodium: 1226mgPotassium: 405mgFiber: 3gSugar: 4gVitamin A: 1090IUVitamin C: 12mgCalcium: 288mgIron: 2mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
