Fried Red Tomatoes

Fried Red Tomato

Green tomatoes shouldn’t have all the fried fun—their ruby ripe counterparts cook up just as crispy, crunchy, and irresistible!

Fried Red Tomatoes
Makes 4 to 6 servings
  • 12 (½-inch-thick) slices beefsteak tomatoes (about 4 large)
  • 2 teaspoons kosher salt
  • 1 cup all-purpose flour
  • 2 cups Italian-seasoned panko (Japanese bread crumbs)
  • ½ cup self-rising yellow cornmeal mix
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon Creole seasoning
  • 2 large eggs
  • 1 cup whole buttermilk
  • 1 teaspoon hot sauce Vegetable oil, for frying
  • Garnish: chopped fresh basil
  1. Line a rimmed baking sheet with paper towels; top with tomatoes in a single layer. Sprinkle salt all over both sides of tomatoes. Let stand for 30 minutes. Gently remove large seeds; pat tomato slices dry with paper towels.
  2. In a shallow dish, place flour. In another shallow dish, whisk together bread crumbs, cornmeal mix, cheese, and Creole seasoning. In a medium bowl, whisk together eggs, buttermilk, and hot sauce.
  3. Working in batches, dredge tomato slices in flour to coat, shaking off excess. Dip tomato slices in egg mixture, letting excess drip off. Dredge slices in bread crumb mixture, gently pressing to adhere. Place tomatoes on a wire rack.
  4. In a 12-inch cast-iron skillet, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°. Working in batches, fry tomatoes, turning once, until golden brown, about 2 minutes per side. (Adjust heat as needed to maintain 350°.) Remove tomatoes with a slotted spoon, and let briefly drain on a wire rack or paper towels. Serve warm. Garnish with basil, if desired.



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