I recently ordered some tomatoes for a homemade salsa recipe and instead of ordering 5, I ordered 15! So, what does one do with 10 extra tomatoes? Fry ’em up, and devour. If you’ve ever had fried tomatoes, the chances are they were green (which are my personal favorite), but they are so hard to find in the grocery store, so the red tomato recipe has a slightly different flavor profile, than the tartness of the green tomatoes. I’m currently growing better boy tomatoes, so I’m impatiently waiting to pluck them at just the right time, but for now, fried red maters it is! I hope you enjoy these just as much!
- Preparation Time: 5 min.
- Cook Time: 20 min.
- Cuisine: Fried Red Tomatoes
- Servings: 2-3
- 3-4 large red tomatoes
- All purpose flour
- 3 eggs
- 1/2 cup of milk or buttermilk
- Vegetable oil
1Begin by slicing the tomatoes about 1/2 to 1/4 inch. Make sure the tomatoes are not ripened too much or they will fall apart during the frying process. Place tomatoes in freezer for about 20 minutes (this helps the coating stick to the tomatoes).
2Pour vegetable oil to a depth of about 1/4 inch to 1/2 inch, and heat to 375 degrees.
3Combine flour, salt and pepper into large bowl.
4Beat the 3 eggs and milk together in another bowl.
5Combine cornmeal, salt, pepper, and paprika to a separate bowl.
6Once oil is nice and hot, dredge the tomatoes through the flour, then the egg wash, then the cornmeal, and place in frying pan.
7Fry about 2 minutes on each side, or until they develop a nice golden brown color.
8Place on a cooling rack. This is important or the tomatoes will be soggy.
9Enjoy, and try to share!