Description

Fried Red Tomatoes are a Southern classic that offers the perfect balance of crispiness and juicy tomato flavor. While Fried Green Tomatoes are often celebrated, this twist using ripe red tomatoes provides a slightly sweeter and more robust taste that pairs beautifully with a crunchy cornmeal crust. Perfect as a side dish, appetizer, or snack, these Fried Red Tomatoes are easy to prepare, require simple pantry staples, and are ready in under 30 minutes. Topped with fresh basil and Parmesan cheese, they are sure to be a crowd-pleaser at any table.

Ingredients

Scale

5 beefsteak tomatoes, ends trimmed, sliced ¼ – ½ inch thick
½ teaspoon garlic powder
½ cup buttermilk
2 large eggs
1 cup cornmeal
½ cup all-purpose flour
1 ¼ cups grated Parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 cup vegetable oil
¼ cup minced fresh basil, for serving (optional)

Instructions

Step 1: Prepare the Tomatoes

Start by washing the beefsteak tomatoes thoroughly. Slice them into ¼ – ½ inch thick slices, making sure each slice is even for consistent frying. Pat them dry gently with paper towels to remove excess moisture—this helps the coating adhere better.

Step 2: Set Up the Dredging Stations

In a shallow bowl, whisk together the buttermilk and eggs until well combined. In another shallow dish, mix the cornmeal, all-purpose flour, Parmesan cheese, garlic powder, salt, and pepper. This mixture forms the crispy, flavorful coating for the tomatoes.

Step 3: Coat the Tomato Slices

Dip each tomato slice into the buttermilk and egg mixture, allowing any excess to drip off. Then, dredge the tomato slices in the cornmeal mixture, pressing gently to ensure an even coating on both sides. Repeat this process for all the tomato slices.

Step 4: Heat the Oil

In a large skillet, heat the vegetable oil over medium heat until it reaches around 350°F (175°C). To test if the oil is ready, sprinkle a small pinch of the cornmeal mixture into the oil—if it sizzles, the oil is hot enough.

Step 5: Fry the Tomatoes

Carefully place the coated tomato slices into the hot oil, being careful not to overcrowd the pan. Fry for 2–3 minutes per side, or until golden brown and crispy. Transfer the fried tomatoes to a paper towel-lined plate to drain any excess oil.

Step 6: Garnish and Serve

Sprinkle the Fried Red Tomatoes with minced fresh basil (if desired) and additional grated Parmesan. Serve immediately while they are hot and crispy.

Notes

For the crispiest results, fry the tomatoes in small batches without overcrowding the pan. Overcrowding can lower the oil temperature, resulting in soggy tomatoes. After frying, place them on a wire rack to maintain crispness.

Prep Time: 15 minutes
Cook Time: 10–12 minutes