Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!
Fried red tomatoes are a delectable Southern classic, known for their crispy exterior and juicy, flavorful interior. This dish is a delightful twist on the more commonly known fried green tomatoes, offering a slightly sweeter taste and a vibrant red hue. In this comprehensive guide, we will explore everything you need to know about fried red tomatoes, from their nutritional benefits to detailed preparation steps, and much more.
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Ingredients Table
| Ingredient | Quantity |
|---|---|
| Large ripe red tomatoes | 4, sliced about 1/2 inch thick |
| All-purpose flour | 1 cup |
| Large eggs | 2, beaten |
| Cornmeal | 1 cup |
| Panko breadcrumbs | 1 cup |
| Salt | 2 teaspoons, more for seasoning |
| Black pepper | 1 teaspoon, more for seasoning |
| Paprika (optional) | 1/4 teaspoon |
| Vegetable oil | For frying |
Directions
- Place the flour, beaten eggs, and a mix of cornmeal and panko breadcrumbs into three separate shallow bowls. Stir salt, pepper, and paprika into the cornmeal and breadcrumb mixture for even seasoning.
- Dip tomato slices first into the flour, ensuring both sides are lightly coated. Shake off any excess.
- Submerge the floured tomato into the beaten eggs, letting any excess drip off.
- Lastly, press each slice into the cornmeal and breadcrumb combination, coating both sides well for a crisp exterior.
- Fill a large skillet with vegetable oil, about 1/2-inch deep, and heat over medium flame until hot but not smoking.
- Carefully place tomato slices in the skillet without overcrowding, and fry until golden brown — roughly 2-3 minutes on each side.
- Use a slotted spoon to transfer them to a wire rack or plate lined with paper towels to drain. Season lightly with a bit more salt and pepper while they’re still warm.
- Serve immediately while they’re at their crispiest best!
