Fried Red Tomatoes (in oil or air fryer)
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. 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!
Great recipe! Followed it exactly and the instructions were all written. Fried in oil and the taste was perfect! Dipped in a little garlic aioli (although it didn’t even need it!) Will definitely make again and again!
– Jay
Frequently Asked Questions
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.
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.
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.
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.
If you’re out of buttermilk, you can use milk or heavy cream.
I think any sort of creamy sauce would work. Ranch dressing, Comeback Sauce or perhaps some Virginia White Sauce!
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.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- 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
How To Make Fried Red Tomatoes (In Oil)
Start by prepping the tomatoes first and placing 3 layers of paper towels on a wire rack. 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.
Whisk buttermilk and egg together in a medium mixing bowl. Combine cornmeal, flour, Parmesan cheese, salt, and pepper in another mixing bowl. Carefully dredge each slice of tomato in the buttermilk mixture then coat in the dry mixture before placing them on the prepared baking sheet.
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.
When the tomatoes are fried, remove and place on a paper towel lined plate. Serve with basil (optional).
How To Make Fried Red Tomatoes (In Air Fryer)
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.
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!
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Fried Red Tomatoes (in oil or the air fryer)
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
- ¼ cup minced fresh basil, for serving (if desired)
Instructions
- Start by prepping the tomatoes first and placing 3 layers of paper towels on a wire rack.
- Place 5 beefsteak tomatoes, ends trimmed, sliced ¼ – ½ inch thick on the paper towels and let them drain any excess moisture. Sprinkle ½ teaspoon 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. Whisk ½ cup buttermilk and 2 large eggs together in a medium mixing bowl.
- Combine 1 cup cornmeal, ½ cup all purpose flour, 1 ¼ cups grated Parmesan cheese, 1 teaspoons salt and ½ teaspoon pepper in another mixing bowl.
- Carefully dredge each slice of tomato in the buttermilk mixture then coat in the dry mixture before placing them on the prepared baking sheet.
Oil Frying Directions:
- In a large skillet, over medium heat, heat about 1/2 inch of oil (depending on the size of your skillet, that will be about 1 cup vegetable 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. Use a fork to flip the tomatoes. When the tomatoes are fried, remove and place on a paper towel lined plate to drain then serve.
Air Fryer Directions
- Spray a 6-8 quart air fryer basket with olive oil nonstick 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.
- Air fry at 400F for 8-10 minutes (no need to preheat the air fryer first). Flip halfway through. They're done when they're golden brown in color. Serve with 1/4 cup minced fresh basil, for serving and enjoy!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: January 2023
Republished: May 2026
How long to leave them in the oven for? Did I miss that?
I only have oil frying and air fryer options on this recipe 🙂 I haven’t tested cooking in the oven.
These turned out fabulous. I fried them outside to avoid a mess. Next time I am going to try air fryer version which will probably be less than a week at the rate my plants are abundantly producing this year lol!
I think frying in oil always gives the best texture but I know a lot of folks don’t want to fry in oil these days so I try to give both options. I am so happy you loved this one! Thanks so much for taking the time to come back and comment!
Great recipe! Followed it exactly and the instructions were all written. Fried in oil and the taste was perfect! Dipped in a little garlic aioli (although it didn’t even need it!) Will definitely make again and again!