Southern-Style Fried Red Tomatoes

A sweet twist on a Southern classic

Fried red tomatoes are a stunning and flavorful alternative to fried green tomatoes, offering a rich, juicy center wrapped in a crunchy, golden crust. They’re perfect as an appetizer, side dish, or light summer snack. Crisp on the outside and sweetly tangy on the inside, these fried beauties are the kind of nostalgic dish that keeps you coming back for more.

---

Ingredients (Serves 4–6)

---

Step-by-Step Instructions

Step 1: Prepare the Coating Stations

Set up three shallow bowls:

• Bowl 1: All-purpose flour

• Bowl 2: Beaten eggs

• Bowl 3: Mix cornmeal, panko breadcrumbs, 2 tsp salt, 1 tsp pepper, and optional ¼ tsp paprika

Tip: Combining cornmeal and panko gives a crispy, textured crust with Southern flair and light crunch.

Step 2: Slice and Dry the Tomatoes

• Slice tomatoes into ½-inch thick rounds

• Place on a paper towel-lined tray to absorb excess moisture

• Lightly sprinkle with salt to draw out water; blot gently after 5–10 minutes

Drying the tomato slices ensures a crisper crust and prevents sogginess.

Step 3: Bread the Tomato Slices

For each slice:

1. Dredge in flour – coat both sides lightly, shake off excess

2. Dip into beaten egg – coat evenly, let excess drip

3. Press into cornmeal-panko mix – coat well on both sides, press gently to adhere

Set the coated slices on a wire rack or tray to rest while oil heats.

Step 4: Fry to Golden Perfection

• Heat vegetable oil in a large skillet to 350°F (medium heat)

• Oil should be about ½ inch deep—enough for shallow frying

• Carefully lay breaded tomato slices into hot oil without crowding the pan

• Fry for 2–3 minutes per side, until golden brown and crisp

Use a thermometer to maintain heat between 340°F and 360°F. Too hot and they burn; too cool and they absorb oil.

Step 5: Drain and Season

• Transfer fried slices to a wire rack or paper towel-lined plate

• Immediately sprinkle with a little extra salt and pepper while hot

---

️ Serving Suggestions

Serve hot and crispy! Here are some delicious pairings and topping ideas:

Classic Accompaniments

• Buttermilk ranch or remoulade sauce

• Hot honey drizzle for sweet heat

• Fresh basil or parsley garnish

On the Side

• Alongside fried catfish, grilled chicken, or pulled pork

• With coleslaw or black-eyed pea salad

Make It a Meal

• Layer on a BLT instead of raw tomatoes

• Top a burger or fried chicken sandwich

• Serve with grits or mac and cheese

---

Tips for the Crispiest Fried Tomatoes

• Use firm, ripe tomatoes: Overripe ones will fall apart; underripe ones lack flavor.

• Dry slices thoroughly before breading

• Press coating firmly to help it stick

• Fry in batches to avoid steaming

• Use a wire rack to drain instead of paper towels for longer-lasting crispness

---

Storage & Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days

• Reheat: For best results, reheat in an oven or air fryer at 375°F until crisp (6–8 minutes). Avoid the microwave—it softens the crust.

---

Variations

• Spicy: Add cayenne or chili flakes to the breadcrumb mix

• Parmesan Crust: Mix ¼ cup grated Parmesan into the cornmeal coating

• Southern Corn Crust: Use only cornmeal for a coarser, more traditional crust

• Vegan Option: Use plant milk + a tablespoon of cornstarch instead of egg for dipping

---

Nutrition Highlights (Per slice, approx.)

• Calories: ~150

• Fat: ~8g

• Carbs: ~16g

• Protein: ~3g

• Rich in Vitamin C, lycopene, and fiber from the tomato

Note: Frying adds fat, but using quality oil and draining well helps keep them lighter.

---

Quick Recipe Recap

Fried Red Tomatoes

• 4 ripe red tomatoes, sliced

• 1 cup flour, 2 eggs, 1 cup cornmeal, 1 cup panko

• Salt, pepper, paprika (optional), vegetable oil

• Dredge in flour → dip in egg → coat in cornmeal-panko → shallow fry in ½” oil

• Fry 2–3 min/side, drain, season, serve hot