Fried Red Tomatoes

Why You’ll Love This Recipe

I love how this recipe transforms ordinary ripe tomatoes into something incredibly special. The combination of juicy tomato centers and crispy, seasoned coating creates a contrast that’s both comforting and addictive. It’s quick to prepare, uses pantry staples, and works beautifully with fresh summer tomatoes or any time I want a unique twist on a classic.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe red tomatoes (firm, not overripe)

• All-purpose flour

• Cornmeal or breadcrumbs (for extra crunch)

• Eggs

• Milk or buttermilk

• Salt and pepper

• Garlic powder or paprika (optional for flavor)

• Oil for frying (vegetable, canola, or peanut oil)

directions

I start by slicing the tomatoes into thick rounds, about ½ inch thick. I lightly salt them and set them aside for 5–10 minutes to draw out some moisture, then pat them dry with a paper towel.

Next, I set up a breading station with three shallow bowls: one with flour seasoned with salt, pepper, and optional spices; one with beaten eggs mixed with a splash of milk; and one with cornmeal or breadcrumbs.

I dip each tomato slice into the flour, then the egg mixture, and finally coat it in the cornmeal. I press gently to make sure the coating sticks well.

In a skillet, I heat oil over medium heat until hot. I fry the tomato slices in batches, about 2–3 minutes per side, until golden brown and crispy. I transfer them to a paper towel-lined plate to drain.

Servings and timing

This recipe makes about 4 servings and takes roughly 25–30 minutes total — including prep and frying.

Variations

Sometimes I mix Parmesan cheese into the breading for added flavor. I also love serving the fried tomatoes with a creamy dipping sauce like ranch, aioli, or a spicy remoulade. For a gluten-free version, I use gluten-free flour and breadcrumbs. If I want to make it lighter, I bake or air-fry them instead of pan-frying.

storage/reheating

Fried tomatoes are best enjoyed right after cooking, but I store any leftovers in the fridge for up to 2 days. To reheat, I place them in a skillet or toaster oven to crisp them back up — I avoid the microwave since it makes them soggy.

FAQs

Can I use fully ripe tomatoes?

I prefer using ripe but firm tomatoes. Overripe ones can be too soft and fall apart during frying.

What kind of coating works best?

I like a mix of flour and cornmeal for texture, but panko breadcrumbs give a great crunch too. It depends on how crispy I want them.

Can I bake or air-fry them instead?

Yes, I bake them at 400°F (200°C) for about 20 minutes or air-fry them at 375°F for 10–12 minutes until golden and crisp.

What’s the difference between fried green and red tomatoes?

Green tomatoes are firmer and tangier, while red tomatoes are juicier and sweeter. Fried red tomatoes have a softer bite and a richer flavor.

What sauces go well with these?

I usually serve them with ranch, garlic aioli, or a spicy dipping sauce like chipotle mayo or remoulade.

Conclusion

Fried red tomatoes are a delicious and easy way to enjoy ripe tomatoes in a whole new way. I love how they crisp up on the outside while staying juicy inside, and how versatile they are with different coatings and sauces. Whether I’m making them as a snack, a side dish, or a party bite, they’re always a crispy hit.