Alright, so I usually use green tomatoes, but these tasted much better

A delicious take on the Southern staple, fried green tomatoes, are fried red tomatoes. This recipe adds a hint of sweetness and a wonderfully sensitive texture, making them just as cozy and fulfilling as garden tomatoes that are ripening faster than you can pick. It may be a Sunday dinner, a family get-together, or just a fresh way to enjoy the abundance of your garden crop. Even the pickiest young palates may enjoy the rich, juicy taste of Fried Red Tomatoes with a crispy skin.
This recipe is perfect for a cosy lunchtime served with a grilled cheese sandwich or a big scoop of creamy mashed potatoes. To counteract the richness of the tomatoes, consider a simple garden salad dressed in a tart vinaigrette for a lighter side dish. Remember that Fried Red Tomatoes are a great side dish or topping for your omelet or morning eggs. It’s a certain way to make your day happier.

Fried Red Peppers

Servings: four to six
Ingredients:-Cut four big, ripe red tomatoes into 1/2-inch thick slices.
– One cup all-purpose flour – Two big beaten eggs

– One cup cornmeal
– 1 cup breadcrumbs from Panko
– Two tsp salt; more for seasoning
– One teaspoon black pepper, plus more for flavor
– 1/4 teaspoon paprika (optional; adds a little kick of heat)
– Frying vegetable oil

1. Divide the flour among three shallow basins and add the beaten eggs, panko breadcrumbs, and cornmeal to each. For uniform seasoning, combine paprika, salt, and pepper into the cornmeal and breadcrumb mixture.
2. Gently cover both sides of the tomato slices with flour by dipping them in it first. Get rid of any extra.
3. Dredge the floured tomato, allowing excess to fall off, in the beaten eggs.
4. Finally, press each slice into the mixture of breadcrumbs and cornmeal, being sure to cover both sides well for a crispy outside.
5. Pour approximately 1/2 inch of vegetable oil into a big pan and heat it over medium heat until it’s hot but not smoking.


6. Gently add the tomato slices to the pan, being sure not to crowd them, and cook for two to three minutes on each side, or until golden brown.
7. To drain, move them with a slotted spoon to a plate or wire rack covered with paper towels. While still heated, gently season with a little extra salt and pepper.

8. Serve right away to enjoy them while they’re still perfectly crispy!
Variations & Advice: – Use gluten-free breadcrumbs and your preferred gluten-free flour blend in place of all-purpose flour for a gluten-free alternative.
– To reduce the amount of oil you consume, consider doing a “fry” in the air fryer. Even without as much oil, you can still get that delicious crisp. Feel free to play around with the spices in the breadcrumb mixture. Herbs such as thyme, basil, or oregano may give the tomatoes a deliciously fragrant touch.
– It’s possible to restore some of the crispiness to leftovers by reheating them in the oven, but I doubt that will happen.
– Cooking is, as always, about making it your own, so feel free to modify and add to this recipe to suit the tastes of your family. Involve the kids in the process of learning how to use the kitchen by teaching them to dip and coat the tomato slices!