Fried Red Tomatoes (in oil or air fryer)

Name: Fried Red Tomatoes (in oil or the air fryer)
Prep time: 35 min
Cook time: 10 min
Total time: 90 min
Ingredients: 5 beefsteak tomatoes, ends trimmed, sliced ¼ - ½ inch thick; ½ teaspoon garlic powder; ½ cup buttermilk; 2 large eggs; 1 cup cornmeal; ½ cup all purpose flour; 1 ¼ cups grated Parmesan cheese; 1 teaspoons salt; ½ teaspoon pepper; 1 cup vegetable oil; 1/4 cup minced fresh basil, for serving ((if desired))

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Fried Red Tomatoes are a delicious twist to the traditional fried green tomato! Crispy outside and red, ripe tomato on the inside!

SOUTHERN FRIED TOMATOES

Fried Tomatoes are a classic Southern comfort food dish. Now, normally when you think of fried tomatoes, you think of Fried Green Tomatoes. But what about juicy, red ripe tomatoes? Especially for those of you who don’t like green tomatoes, this is the perfect recipe for you! The crispy golden coating provides a crunchy contrast to the soft, tender slices of red tomatoes on the inside. I’m gonna show you how to fry them the old-fashioned way and a more modern way by using the air fryer!

A stack of breaded and Fried Red Tomatoes.

FREQUENTLY ASKED QUESTIONS:

How do you slice tomatoes for frying?

Properly slicing your tomatoes is important. You don’t want tomatoes that are too thin and you don’t want tomato slices that are too thick and have a hard time cooking. Ideally, you want your slices of tomatoes to be 1/4-inch to a 1/2-inch thick.

What kind of tomatoes should I use?

I prefer beefsteak tomatoes but you can use other varieties. Roma tomatoes or plum tomatoes are a great option too, especially since they have less water.

My breading isn’t sticking, what do I do?

If you find that your tomatoes are extra watery or your breading isn’t sticking when you go to fry the red tomatoes, I recommend trying to dry the tomato slices a bit before trying to bread them again. Pat the tomato slices in the paper towels a little more than you did the first time, then rebread and try again. You can also double coat them, meaning dredge them through the wet mixture then the flour mixture twice before frying.

Can I add Fried Red Tomatoes to sandwiches?

Absolutely! These would be stunning on a BLT sandwich or on a burger. Talk about taking your sandwich to the next level! The next time you go to make a sandwich and want to add some tomatoes, try using a slice or two of these.

What if I don’t have buttermilk?

If you’re out of buttermilk, you can use milk or heavy cream.

What sort of sauce would be good with these?

I think any sort of creamy sauce would work. Ranch dressing, Comeback Sauce or perhaps some Virginia White Sauce!

How to store leftovers?

Leftovers should be stored in the refrigerator in an airtight container for up to 5 days. When storing them, they need to be in a single layer or use parchment paper in between each layer.
Additionally, you can freeze the fried tomatoes for up to 1 month. Be sure to use parchment paper in between layers if freezing, or flash freeze them individually first.
Reheat leftovers in the oven for 10-15 minutes in the oven at 400F, turning halfway through. Increase time if reheating from frozen.

A few Fried Red Tomatoes in a pile on a plate.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

beefsteak tomatoes – it’s important to look for firm but ripe tomatoes. If they are over-ripe then they will be too soft to try to fry.
buttermilk – you can use whole milk here but the buttermilk gives a nice contrast of flavor.
cornmeal – this gives a nice little crunch to the coating. You could also finely crush up some saltine crackers.
all purpose flour – you could use self-rising flour if that is all you have.
parmesan cheese – this is optional but I think gives a nice punch of flavor.
salt and pepper

Beefsteak tomatoes, garlic powder, buttermilk, large eggs, cornmeal, all purpose flour, Grated Parmesan cheese, salt, pepper, vegetable oil, and minced fresh basil.

HOW TO MAKE FRIED RED TOMATOES

Start by prepping the tomatoes first and placing 3 layers of paper towels on a wire rack.

Some sliced beefsteak tomatoes on a cutting board.

Place the tomato slices on the paper towels and let them drain any excess moisture. Sprinkle garlic powder over tomato slices while they drain for about 20 minutes, flipping them halfway through. Pat slices of tomatoes with a paper towel if you see excess liquid after that time. You need the tomatoes very dry for the breading to stick. Line a baking sheet with parchment paper.

Sliced up tomatoes sitting, draining on some paper towels.

Whisk buttermilk and egg together in a medium mixing bowl.

A mixing bowl with eggs and buttermilk being poured in.

Combine cornmeal, flour, Parmesan cheese, salt, and pepper in another mixing bowl.

A mixing bowl with flour, garlic powder, cornmeal, parmesan cheese, salt and pepper.

Carefully dredge each slice of tomato in the buttermilk mixture then coat in the dry mixture before placing them on the prepared baking sheet.

A baking sheet lined with parchment paper and breaded tomatoes on top.

Oil Frying Directions:

In a large skillet, over medium heat, heat about 1/2-inch of oil until the oil starts to shimmer. Place tomatoes in the skillet in batches and fry 2-4 minutes on each side, or until they’re a golden brown color. Do not overcrowd the skillet. Use a fork to flip the tomatoes.

Breaded tomatoes in a skillet with frying oil.

When the tomatoes are fried, remove and place on a paper towel lined plate. Serve with basil (optional).

Air Fryer Directions

Spray the air fryer basket with olive oil nonstick cooking spray and place the breaded tomatoes in. Do not overcrowd the basket. Air needs to circulate around the tomatoes so this will need to be done in batches.

Breaded tomatoes in an Air Fryer basket.

Air fry at 400F for 8-10 minutes. Air fryer does not need to be preheated first. Flip halfway through. They’re done when they’re golden brown in color. Serve with basil (optional) and enjoy!