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Crispy Fried Red Tomatoes

Crispy Fried Red Tomatoes

Crispy Fried Red Tomatoes


  • 4 large ripe red tomatoes, sliced approximately 1/2 inch thick
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup cornmeal
  • 1 cup panko breadcrumbs
  • 2 teaspoons salt, plus extra for seasoning
  • 1 teaspoon black pepper, plus extra for seasoning
  • 1/4 teaspoon paprika (optional, for a touch of heat)
  • Vegetable oil, for frying


  1. Set up three shallow bowls with flour, beaten eggs, and a mixture of cornmeal and panko breadcrumbs. Combine salt, pepper, and paprika in the cornmeal and breadcrumb mixture for consistent seasoning.
  2. Coat both sides of tomato slices lightly with flour, ensuring an even coating. Shake off any excess flour.
  3. Dip floured tomato slices into the beaten eggs, allowing excess to drip off.
  4. Press each slice into the cornmeal and breadcrumb mixture, ensuring both sides are thoroughly coated for a crispy texture.
  5. Heat vegetable oil in a large skillet over medium heat, enough to reach a depth of about 1/2 inch, until hot but not smoking.
  6. Carefully add tomato slices to the skillet, avoiding overcrowding, and fry until golden brown, approximately 2-3 minutes per side.
  7. Use a slotted spoon to transfer fried tomatoes to a wire rack or paper towel-lined plate to drain excess oil. Lightly season with additional salt and pepper while still warm.
  8. Serve immediately for optimal crispiness.

Enjoy these crispy fried red tomatoes as a delightful snack or appetizer!

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