Fried Red Tomatoes

Ingredients for Fried Red Tomatoes

Here’s what you’ll need to create this tasty dish:

• Fresh red tomatoes (medium-sized, firm, and ripe)
• All-purpose flour
• Cornmeal
• Eggs
• Milk (or buttermilk for extra tang)
• Salt and pepper
• Garlic powder
• Paprika
• Vegetable oil (or your preferred frying oil)

These pantry staples come together to form a crispy coating that enhances the flavor of the tomatoes without overpowering their natural sweetness.

---

Kitchen Equipment You’ll Need

To make Fried Red Tomatoes, gather the following kitchen tools:

• Sharp knife (for slicing tomatoes)
• Mixing bowls (for the dredging stations)
• Large skillet or frying pan
• Tongs (for turning the tomatoes in the oil)
• Paper towels (for draining excess oil)

Having the right equipment ensures your tomatoes fry evenly and develop that irresistible golden crust.

---

Step-by-Step Directions

1. Prepare the Tomatoes:
   • Begin by slicing the tomatoes into ¼-inch thick slices. Avoid cutting them too thin, as you want them to hold their shape during frying.
   • Lay the slices on a paper towel to remove any excess moisture. This will help the coating stick better and prevent the tomatoes from becoming soggy.
2. Set Up the Dredging Stations:
   • In one bowl, mix the flour with a pinch of salt, pepper, garlic powder, and paprika.
   • In another bowl, whisk together the eggs and milk.
   • In a third bowl, combine the cornmeal with a bit more salt and pepper for seasoning.
3. Coat the Tomatoes:
   • Dredge each tomato slice first in the seasoned flour, shaking off any excess.
   • Dip the floured slice into the egg mixture, ensuring it’s fully coated.
   • Finally, press the slice into the cornmeal, coating it on both sides. Set the coated slices aside on a plate while you prepare the rest.
4. Fry the Tomatoes:
   • Heat about ½ inch of oil in a large skillet over medium heat. You want the oil hot enough to fry the tomatoes but not so hot that they burn (around 350°F is ideal).
   • Fry the tomatoes in batches, making sure not to overcrowd the pan. Cook each slice for about 2-3 minutes per side, or until golden brown and crispy.
   • Use tongs to remove the fried tomatoes and transfer them to a paper towel-lined plate to drain off any excess oil.
5. Serve and Enjoy:
   • Sprinkle the fried tomatoes with a pinch of extra salt while they’re still hot. Serve them with your favorite dipping sauce, like a spicy aioli or classic ranch dressing.

---

Recipe Notes & Tips

• Choosing Tomatoes: Opt for firm, ripe red tomatoes to prevent them from becoming too soft during frying. If the tomatoes are too soft, they can fall apart in the pan.
• Seasoning Variations: You can customize the seasoning to suit your taste. Add a pinch of cayenne pepper to the flour mixture for a bit of heat, or mix in some Parmesan cheese with the cornmeal for extra flavor.
• Oil Temperature: Keep a close eye on your oil temperature. If the oil is too hot, the coating will burn before the tomatoes cook through. If it’s too cold, the tomatoes will absorb too much oil and become greasy.

---

Storing Fried Red Tomatoes

Fried Red Tomatoes are best served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the tomatoes in a single layer on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until crispy again.

---