Fried Tomatoes are a classic southern dish that’s a bomb of flavors and textures. They make an incredible side dish, appetizer, or even a main course with a crispy salad. However you choose to serve them, I promise that you won’t be disappointed.
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The tomatoes remain soft and juicy as they cook without becoming mushy. I add cornmeal to the breading as a nod to southern cuisine because it provides a lovely crunch when combined with the flour. Combined with plenty of seasoning, each bite is heaven!
If you like veggie side dish recipes, you will love these Mediterranean Roasted Vegetables and Air Fried Zucchini Fries too!
Why You’ll Love This Recipe
- It’s a crowd favorite: If you’ve never had fried tomatoes, it’s time to change that! Everyone I know who has had them loves them. The simplicity and flavor of this recipe make it a hit.
- It’s great to make ahead: Since you’ll have to spend time draining the tomatoes, I like to start the process ahead of time. This way, you can focus on dredging and frying when it’s time to eat.
- It pairs with anything: You can serve fried red tomatoes as a side dish, appetizer, or, as the main component, over a salad or rice. There’s no wrong way to enjoy them!
Ingredients
These are all the ingredients I used to make this fried tomato recipe. I include seasoning to ensure there’s plenty of flavor, as well as the items needed to make the crunchy coating.
- Tomatoes: Plum tomatoes are my go-to, but Roma tomatoes work great as well. Ensure they are ripe but still firm.
- Spices: I sprinkle the tomatoes with garlic powder before they drain, and then add salt and pepper to the breading mixture. This ensures every layer is well-seasoned and full of flavor.
- Buttermilk: I like to use buttermilk because of the flavor and its tenderizing properties. It ensures the tomatoes remain perfectly juicy as they fry.
- Eggs: I like eggs for this recipe, too. They help the crust stick to the tomatoes as they cook in the hot oil.
- Cornmeal and flour: The combination of flour and cornmeal is perfection. The cornmeal adds a crunch while the flour helps it all stick together. It’s amazing!
- Garnishes: These are optional, but I like to finish my fried tomatoes with lemon wedges and fresh basil. They provide color and freshness to keep the tomatoes from feeling too heavy.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Green tomatoes: Use ripe green tomatoes to make a classic fried green tomato dish.
- Breadcrumbs: Try this recipe using breadcrumbs (like panko) instead of cornmeal for a different texture.
- Add heat: Make it a little spicy by adding some hot sauce to the buttermilk or red pepper flakes in the coating.
How to Fry Tomatoes
Here are the instructions on how to make this fried tomato recipe. I recommend getting your oil hot during the last few minutes when the tomatoes are draining. It’s a good time to get your dredging station ready, too!
Step 1: Slice the tomatoes. Grab your tomatoes and slice them ¼ to ½ inch thick.
Step 2: Add garlic and drain. Set up a wire rack with paper towels. Lay out the tomato slices and sprinkle them with garlic powder. Allow them to drain for 20 minutes, flip them, and then drain for an additional 20-25 minutes.
Step 3: Dip in the buttermilk mixture. Dunk each tomato slice into the buttermilk and egg mixture and let the excess drip off.
Step 4: Dip in the cornmeal mixture. Place it in the cornmeal and flour mixture, gently pressing so it sticks. You can dip again for a double coat for an extra crunchy crust.
Step 5: Fry the tomatoes. Cook 4-5 slices of tomatoes at a time in hot oil for 2-4 minutes per side or until golden brown. Repeat this process with the remaining tomatoes until they’re all cooked.
Step 6: Serve. Transfer them to a paper towel to drain and then serve them on a platter with basil and lemon wedges. Enjoy!
Recipe Tips
- Allow plenty of draining time: Tomatoes hold a lot of moisture, so it’s very important to allow them plenty of time to drain before you start dredging and frying. Allow as much liquid to come out of them as possible for the best result.
- Drain excess oil: Lay the tomatoes on a paper towel-lined plate or over a metal rack to let the extra oil drip off after drying. This will prevent the breading from becoming soggy and soaked in oil.
- Watch the heat: The cornmeal can burn pretty easily, so keep an eye on the heat and adjust it accordingly as you fry the tomatoes to keep them perfectly golden brown.
If you love recipes like this fried tomato side dish, you may also enjoy this crispy Parmesan asparagus.
Storage Directions
- Storing: Store leftover tomatoes in an airtight container in the refrigerator for up to 3 days. Freeze them for up to 1 month.
- Reheating: I recommend reheating them in the air fryer or oven so they don’t get soggy. They should take about 5-7 minutes in a 400-degree air fryer or 10 minutes in a 400-degree oven.
- Make Ahead: If you like, you may set your tomatoes to drain and move them to the refrigerator with a sheet pan underneath. Do this a few hours before you’re ready to fry your tomatoes.
Serving Suggestions
- Classic pairings with fried tomatoes are seafood recipes. Cajun shrimp scampi and air fried catfish are great, easy dishes that complement the tomatoes.
- Enjoy it for dinner or leftovers for lunch over a mixed green and fruit salad or a tortellini caprese salad.
- Make them for breakfast alongside some air fryer poached eggs.
Recipe FAQs
Yes, but I like plum or Roma tomatoes the best. They are meaty, not too juicy, and stand up to frying really well, so you don't have to worry about them falling apart.
You don’t need to, but I do. The thicker coating further protects the tomato from overcooking while also providing a better crunch.
I am against reheating fried tomatoes in the microwave. They become soggy and mushy!
Crispy Fried Red Tomatoes Video
More Delicious Tomato Recipes
Do you like tomato recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Crispy Fried Tomatoes
Equipment
- spatula tongs or fork
Ingredients
- 10 plum tomatoes ends trimmed, sliced crosswise, ¼ - ½ inch thick
- ½ teaspoon garlic powder
- 1 cup buttermilk
- 3 large eggs
- 2 cups cornmeal
- 1 cup all purpose flour
- 2 ¼ cups parmesan cheese grated
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup vegetable oil
- ¼ cup minced fresh basil optional garnish
- Lemon wedges optional garnish
Instructions
Drain Tomatoes
- Slice the tomatoes.
- Grab a wire rack and cover it with a triple layer of paper towels or more if desired.
- Space tomato slices out, as evenly as possible, on your rack. Sprinkle all of the tomato slices with garlic powder.
- Allow tomatoes to drain for around 40 to 45 minutes in total, flipping each tomato at about the 20 minute mark.
- Using a ball of paper towel lightly pat down on tops of your tomatoes to remove any extra liquid.
Bread Tomatoes
- Take a rimmed baking sheet and cover it with parchment paper. Set aside.
- In a medium sized shallow bowl combine buttermilk and egg using a whisk.
- Using another shallow bowl or even a plate, combine cornmeal, flour, Parmesan cheese, salt, and pepper.
- One tomato slice at a time, dip in buttermilk mixture.
- Next dredge in cornmeal mixture, pressing down so the cornmeal sticks to all sides of your tomato slice. Repeat if desired. I always do.
- Place each double dipped tomato on to your rimmed baking sheet with parchment paper. Repeat until all of your tomatoes are dipped and done.
Fry Tomatoes
- Heat oil in your large skillet over medium high heat until shimmering or a drop of water flicked in it dances.
- Add coated tomato slices to your skillet in batches and fry until a golden brown color, 2 to 4 minutes per side.
- Flip tomatoes with a fork or whatever you think is easiest!
- When they're done cooking, remove and drain on a paper towel.
- Transfer them to a platter. Garnish with lemon wedges and fresh basil! Enjoy every bite!
Notes
- Store any extra fried tomatoes in an airtight container. They will stay fresh for up to 3 days in the fridge.
- Do not reheat your tomatoes in the microwave. It turns them to mush!
- Place the fried tomatoes on a paper towel-lined plate to soak up excess oil before you serve them.
Nutrition
This post was originally published in June 2022. It's been updated with new images and content.
Kelly says
I jus cant stop making these. What a smart way to make tomatoes. I eat them with all kinds of different sauces or dips. Or on their own. Wow! will be making them tonight. We love you guys 🥰
Karin and Ken says
Thank you for your kind words! They’re the best Ivd ever tried in my opinion. I’m so happy you’re enjoying them too! All the best. Karin
Genie says
I love these crispy and crunchy tomatoes. These are absolutely amazing. I love using heirloom tomatoes too. So good! Your website always delivers!
Karin and Ken says
Thank you for your kind words. This recipe is terrific. All the best. Karin
Ray says
So crispy and so good. I kept making more until we had no tomatoes left. If I had more I would have made more too. That’s the crazy part. This recipe is that good. THANK YOU!!
Karin and Ken says
You’re most welcome. So happy you like them too. All the best. Karin
Susan says
Best fried tomatoes I’ve ever had and I’m not kidding. This recipe is a keeper. Thanks for coming up with another keeper. I appreciate you 💕
Karin and Ken says
I appreciate you too. Thank you for your kind words. 💕 These tomatoes are so wonderful in my opinion. Glad you agree. All the best. Karin
Melissa says
Anything tomatoes all the time. Whenever I used to make these i always had trouble to get the coating to stick. This trick really worked for me. Thank you. I will always double dip. These tomatoes are amazing by themselves or in a sandwich. We’re loving them THANK YOU!
Karin and Ken says
We love this recipe too! I’m happy to meet someone else who loves to double dip. I don’t make them any other way! Love the crunch! Thank you for taking the time to let me know. I’m grateful. All the best. Karin
Shirley says
AMAZING best fried tomatoes I’ve ever had and I’m from the south. Love the double dip. Unnecessary but so good to eat. I’ll be making these and double dripping them again. Thank you
Karin and Ken says
You made my day! I just love that unnecessary double dip myself! I can’t thank you enough for taking the time to let me know! I love this recipe and am glad I’m not the only one who loves this recipe! Take care and enjoy the rest of your day! Karin