Bowl 1: Flour seasoned with salt, pepper, and optional paprika
Bowl 2: Beaten eggs
Bowl 3: Cornmeal or breadcrumbs (or a mix of both)
3. Dip and Coat
Discover more
flour
Breadcrumbs
Cheesy
egg
Tomatoes
Vegetable
snack
Flour
Eggs
Tomato
Coat each tomato slice in the flour, dip it in the egg, then press it firmly into the cornmeal mixture. This triple-coating method creates a perfectly crisp crust.
4. Heat the Oil
Pour about ½ inch of oil into a skillet and heat over medium to medium-high. The oil is ready when a small pinch of coating sizzles on contact.
5. Fry Until Golden
Fry the tomatoes for 2–3 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan—this keeps them crisp.
6. Drain and Serve
Transfer to a wire rack or paper towels to drain. Sprinkle lightly with salt while still hot.
What to Serve with Fried Red Tomatoes
These crispy beauties pair wonderfully with:
Ranch dip
Spicy remoulade sauce
Garlic aioli
Hot honey drizzle
Fresh herbs like basil or parsley
Enjoy them alongside fried chicken, BBQ, burgers, or a summer vegetable plate.
Tips for the Best Fried Red Tomatoes
Use firm red tomatoes. Very soft ones may fall apart when frying.
Don’t skip the flour. It creates the base layer that helps everything adhere.
Use high enough heat. Too low and the tomatoes get soggy; too high and the coating burns.
Serve immediately. Fried tomatoes are best eaten hot and fresh.
Variations to Try
Panko-coated: Extra crunchy.
Parmesan mixed into breadcrumbs: Adds a savory kick.
Air fryer version: Lighten it up with a spray of oil and 8–10 minutes at 400°F.
Spicy twist: Add cayenne or chili powder to the flour mixture.
Final Thoughts
Fried red tomatoes take a classic Southern tradition and give it a juicy, flavor-packed twist. They’re quick, affordable, and bursting with summery goodness—crispy on the outside, tender on the inside, and perfect for dipping or stacking on sandwiches.
Once you try them, they might just become your favorite way to enjoy ripe tomatoes.
