Description
Red tomatoes take center stage in this Southern classic that turns ordinary slices into crispy, golden perfection. Grab your skillet and get ready to savor a simple technique that makes these tomatoes absolutely irresistible.
Ingredients
Scale
Primary Ingredients:
- 4 ripe red tomatoes
- 1 cup all-purpose flour
- 1 cup cornmeal
Supporting Ingredients:
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
Cooking Ingredients:
- Oil for frying
Instructions
- Carefully cut 4 ripe red tomatoes into ½-inch thick rounds using a sharp knife.
- Create a seasoned flour mixture by combining 1 cup all-purpose flour with 1 teaspoon salt and 1 teaspoon black pepper in a shallow dish.
- Whisk 2 eggs in a separate bowl until thoroughly blended.
- Dredge each tomato slice first in the seasoned flour, ensuring complete coverage.
- Dip the floured tomato slice into the beaten eggs, letting excess drip off.
- Roll the egg-coated slice in 1 cup cornmeal, pressing gently to create an even, crispy coating.
- Pour enough oil into a large skillet to reach ¼ inch depth and heat to 350°F.
- Carefully place coated tomato slices into the hot oil, cooking for 2-3 minutes per side until golden brown and crispy.
- Transfer fried tomatoes to a paper towel-lined plate to absorb excess oil.
- Allow tomatoes to rest for 2 minutes before serving to let the coating set and cool slightly.
Notes
- Ripe, firm tomatoes work best for this crispy Southern-style dish, so choose ones that aren’t too soft or overripe.
- Letting the coated tomato slices rest for 5 minutes before frying helps the coating stick better and creates a crunchier exterior.
- Salt the tomato slices before coating to draw out excess moisture and prevent soggy breading.
- For a gluten-free version, swap wheat flour with rice flour or cornstarch and use gluten-free cornmeal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Fried
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg