Fried Red Tomatoes (Print version)
Firm ripe tomatoes dipped in buttermilk, coated in seasoned cornmeal, and fried until crisp outside and juicy inside.
# Ingredients:
For the tomatoes
01 -
4 large firm red tomatoes, about 2 lb (900 g), sliced 1/3 inch thick
02 -
1 teaspoon kosher salt, divided
03 -
1/2 cup (65 g) all-purpose flour
For the coating
04 -
1/2 cup (120 ml) buttermilk
05 -
1 large egg
06 -
3/4 cup (105 g) yellow cornmeal
07 -
1/2 cup (30 g) panko breadcrumbs
08 -
1/3 cup (35 g) finely grated Parmesan cheese
09 -
1 teaspoon garlic powder
10 -
1/4 teaspoon cayenne pepper
11 -
1/2 teaspoon black pepper
For frying and serving
12 -
3/4 cup (180 ml) vegetable oil, or enough for 1/4 inch in the skillet
13 -
2 tablespoons chopped fresh basil
14 -
Ranch, comeback sauce, or garlic aioli, for serving optional
# Instructions:
01 -
Arrange the tomato slices on a paper towel-lined rack or tray. Sprinkle with 1/2 teaspoon salt and let stand for 20 minutes, then pat both sides very dry.
02 -
Place the flour in one shallow bowl. In a second bowl, whisk the buttermilk and egg. In a third bowl, mix cornmeal, panko, Parmesan, garlic powder, cayenne, black pepper, and the remaining 1/2 teaspoon salt.
03 -
Dip each tomato slice in flour and shake off the excess. Dip into the buttermilk mixture, then press into the cornmeal mixture until coated on both sides and around the edges.
04 -
Pour oil into a heavy skillet to a depth of about 1/4 inch. Heat over medium to medium-high heat until it reaches 350°F or a pinch of coating sizzles steadily.
05 -
Fry the tomatoes in a single layer for 2-3 minutes per side, turning gently, until golden brown and crisp. Adjust the heat as needed so the crust browns without burning.
06 -
Transfer fried tomatoes to a wire rack or paper towels. Sprinkle with basil and serve hot with sauce if desired.
# Good to know:
01 -
Use firm ripe tomatoes, not soft overripe tomatoes.
02 -
Let breaded slices rest for 5 minutes before frying if the coating seems loose.
03 -
Best served immediately after frying.