Fried Red Tomatoes Recipe

I can’t resist sharing my favorite way to fry tomatoes, a crunchy golden approach that reimagines bright summer reds.

I love when a simple thing surprises you. Fried Red Tomatoes sounds like something you’d expect to be sweet and soft but mine are noisy and a little defiant, with red tomatoes and a gritty cornmeal coating that crunches then melts into juice.

I don’t always nail it, sometimes they’re soggy, sometimes too crisp, but when it hits right it’s like a tiny summer miracle in your mouth. I keep tweaking the balance cause I’m stubborn, and every batch teaches me something new.

If you like bold little bites, this one will make you curious, maybe even a little obsessed.

Ingredients

• Ripe red tomatoes add juicy acidity, vitamin C, fiber, and fresh sweetness.
• Cornmeal gives coarse crunch, mostly carbs, a little fiber, classic southern flavor.
• Panko amps crunch, mostly simple carbs, light flakes, browns quickly.
• Eggs and buttermilk bind coating, add protein and a touch of tang.
• Flour helps coating stick, adds more carbs and soft texture under crust.
• Garlic powder and paprika layer savory smoky notes, low calories.
• Cooking oil gives golden crisp, adds fats and calories, so fry carefully.
• Parsley or basil brighten flavor, add freshness and tiny vitamins.

Ingredient Quantities

• 4 large ripe but firm red tomatoes (about 1 1/2 lb), sliced about 1/2 inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all purpose flour
• 3/4 cup yellow cornmeal
• 1/2 cup panko breadcrumbs (optional for extra crunch)
• 2 large eggs, beaten
• 1/2 cup buttermilk or whole milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika or sweet paprika
• 1/4 teaspoon cayenne pepper, optional if you like heat
• Vegetable oil or peanut oil for frying, about 1 to 1 1/2 cups
• Fresh parsley or basil for garnish, a small handful chopped (optional)

How to Make this

1. Slice the 4 tomatoes about 1/2 inch thick, lay them out, sprinkle the 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper on both sides, let them sit 5 to 10 minutes to draw out excess moisture then gently pat them dry with paper towels.

2. Set up three shallow stations: a plate with 1/2 cup all purpose flour, a bowl with the 2 beaten eggs whisked together with 1/2 cup buttermilk or whole milk, and a third bowl mixing 3/4 cup yellow cornmeal with 1/2 cup panko breadcrumbs if using, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked or sweet paprika and 1/4 teaspoon cayenne pepper if you want heat. Stir that dry mix well.

3. Pour about 1 to 1 1/2 cups vegetable oil or peanut oil into a large heavy skillet and heat over medium to medium-high until the oil is shimmering and a pinch of cornmeal sizzles immediately but doesn’t burn. You’re aiming for roughly 325 to 350 F if you have a thermometer.

4. Dredge each tomato slice in the flour, shake off excess, dip into the egg and milk mixture, then press into the cornmeal-panko mixture so it sticks well. Press the coating on with your fingers, especially the edges, and let the coated slices rest 1 to 2 minutes so the crust sets.

5. Fry in batches so you don’t overcrowd the pan. Add slices to the hot oil and cook about 2 to 3 minutes per side until deep golden brown and crisp. Adjust heat as needed so they brown without burning.

6. Use a slotted spatula to transfer fried tomatoes to a wire rack or paper towels to drain. If you want them extra crisp, keep them on a wire rack in a 200 F oven while you finish the rest.

7. Taste and season very lightly with a pinch of salt if needed, then garnish with a small handful of chopped fresh parsley or basil before serving. The herbs brighten the dish, don’t skip them if you got them.

8. Quick tips: pat tomatoes dry so the coating sticks, press the panko into the cornmeal to get extra crunch, peanut oil gives a nuttier flavor and higher smoke point, and don’t flip too soon or the crust will tear. Enjoy them right away while they’re hot and crunchy.

Equipment Needed

1. Sharp chef’s knife (for even 1/2 inch tomato slices)
2. Cutting board
3. Three shallow dishes or plates (for flour, egg/milk, and cornmeal mix)
4. Whisk or fork (to beat the eggs and milk)
5. Measuring cups and spoons
6. Large heavy skillet or cast iron pan for frying
7. Instant read thermometer (helpful to hit about 325 to 350 F)
8. Slotted spatula or tongs (to flip and lift the slices)
9. Wire rack plus a baking sheet or paper towels for draining and keeping crisp

FAQ

Fried Red Tomatoes Recipe Substitutions and Variations

• Buttermilk or whole milk: plain yogurt thinned with a little water, milk plus 1 tsp lemon juice or vinegar (let sit 5 min), or a non dairy milk (soy or oat) with a splash of lemon for the tang
• Yellow cornmeal: fine polenta works the same, masa harina for a nuttier corn flavor, or just use extra all purpose flour if you want a softer crust
• Panko breadcrumbs: crushed cornflakes for extra crunch, crushed saltine or Ritz crackers for more flavor, or gluten free breadcrumbs if you need GF
• Eggs (for the wash): 3 tbsp aquafaba per egg for a vegan option, 1 tbsp ground flax + 3 tbsp water per egg (let gel for 5 min), or just use a thicker buttermilk/yogurt wash to help the coating stick

Pro Tips

– Salt early and really dry them. Let the slices sit after salting so they bleed off moisture, then gently pat both sides with paper towels until mostly dry. If you skip this the coating will slide off or go soggy, trust me its worth the extra minute.

– Chill the breaded slices for a few minutes before frying. Pop them on a plate in the fridge or the counter for 5 to 10 minutes so the crust firms up, that helps prevent tearing when you flip and gives a tighter, crispier crust.

– Keep your oil steady and test it the old fashioned way if you dont have a thermometer. A pinch of the cornmeal should sizzle immediately but not burn; too hot and the outside blacks while the inside stays soft, too cool and everything soaks oil. Fry in small batches so the temp doesnt plunge and use a wire rack and a low oven (around 200 F) to keep finished ones crisp.

– Press the panko into the edges and finish with just a little salt and fresh herbs. Use your fingers to compact the coating especially on the rims, and salt very lightly after frying so you don’t draw out moisture. If you like heat sprinkle a touch of cayenne on at the end for better flavor than mixing it all into the batter.