Fried Red Tomatoes are a simple yet irresistible Southern-style treat. With their juicy, tangy centers and crispy, golden coating, they make the perfect side dish, snack, or appetizer. I love making these when I have ripe tomatoes on hand and want something a little special and totally satisfying. They’re crisp on the outside, soft on the inside, and absolutely packed with flavor.
Why You’ll Love This Recipe
I love this recipe because it turns basic, fresh tomatoes into something amazing with just a few ingredients. The contrast between the juicy tomato and the crispy breading is addictive. It’s also quick and easy to make, and I can serve them on their own, with a dipping sauce, or even in a sandwich. They’re a great way to use up ripe tomatoes without having to do any baking or long prep.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe red tomatoes (firm, but not too soft)
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All-purpose flour
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Eggs
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Milk or buttermilk
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Cornmeal
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Bread crumbs (optional, for extra crunch)
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Salt
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Black pepper
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Paprika or cayenne pepper (optional)
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Vegetable oil (for frying)
directions
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I slice the tomatoes into 1/4 to 1/2-inch thick rounds and pat them dry with paper towels to reduce moisture.
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I set up a breading station with three shallow bowls: one with flour seasoned with salt, pepper, and a little paprika; one with beaten eggs and milk; and one with a mix of cornmeal and breadcrumbs.
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I dredge each tomato slice in the flour first, then dip it in the egg mixture, and finally coat it in the cornmeal mixture, pressing gently so it sticks well.
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In a large skillet, I heat about 1/2 inch of vegetable oil over medium heat until it shimmers.
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I fry the tomato slices in batches, about 2–3 minutes per side, until golden brown and crispy. I don’t overcrowd the pan.
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I transfer the fried tomatoes to a paper towel-lined plate to drain and sprinkle them with a little more salt while they’re hot.
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I serve them warm, either plain or with dipping sauces like ranch, spicy mayo, or remoulade.
Servings and timing
This recipe serves about 4. It takes 10–15 minutes to prep and 10 minutes to fry, so I can have a batch ready in under 30 minutes.
Variations
Sometimes I add grated Parmesan to the cornmeal mixture for extra flavor. If I want more spice, I add a pinch of cayenne or hot sauce to the egg wash. I’ve also used panko breadcrumbs for a crunchier texture. And when I feel like experimenting, I dip them in a tempura-style batter instead of traditional breading.
storage/reheating
These are best fresh, but I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop them in the oven or an air fryer at 375°F for about 8–10 minutes until crispy again. I avoid microwaving—they lose their crunch that way.
FAQs
Can I use green tomatoes instead?
Yes, but the flavor and texture are different. Green tomatoes are firmer and more tart, while red tomatoes are juicier and sweeter.
How do I keep the coating from falling off?
I make sure the tomato slices are dry before breading and press the coating firmly onto each slice. Chilling them for 10 minutes before frying also helps.
What’s the best oil for frying?
I use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
Can I bake or air fry them?
Yes. I bake them on a greased baking sheet at 425°F for 20–25 minutes, flipping halfway. In the air fryer, I cook at 400°F for about 10 minutes, flipping once.
What can I serve them with?
I like serving them with ranch, garlic aioli, or remoulade sauce. They’re also great as a topping for burgers or in a BLT-style sandwich.
Conclusion
Fried Red Tomatoes are a crispy, flavorful way to enjoy the summer’s best produce—or brighten up any meal year-round. I love how easy they are to make and how endlessly versatile they can be. Whether I serve them as a snack, side, or appetizer, they’re always a crowd-pleaser with their golden crunch and juicy bite.
Print
Fried Red Tomatoes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Description
Fried Red Tomatoes are a crispy Southern-style treat featuring juicy tomato slices coated in seasoned breading and fried until golden. Perfect as a side, appetizer, or snack, they deliver irresistible texture and flavor with every bite.
Ingredients
- 4 medium ripe red tomatoes (firm, not too soft)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk or buttermilk
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs (optional for extra crunch)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika or cayenne pepper (optional)
- Vegetable oil for frying
Instructions
- Slice tomatoes into 1/4 to 1/2-inch thick rounds. Pat dry with paper towels.
- Set up three shallow bowls: one with flour mixed with salt, pepper, and paprika; one with beaten eggs and milk; and one with cornmeal and breadcrumbs.
- Dredge each tomato slice in flour, then dip in egg mixture, and coat with cornmeal mix, pressing gently.
- Heat 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering.
- Fry tomato slices in batches for 2–3 minutes per side until golden and crispy. Do not overcrowd the pan.
- Transfer to a paper towel-lined plate and sprinkle with extra salt while hot.
- Serve warm with dipping sauces like ranch, spicy mayo, or remoulade.
Notes
- Add grated Parmesan to the breading mix for extra flavor.
- Add cayenne or hot sauce to the egg wash for more spice.
- Use panko breadcrumbs for added crunch.
- Chill coated slices for 10 minutes before frying to help breading stick.
- Reheat in oven or air fryer for best results.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
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