Crispy Fried Red Tomatoes

Name: Crispy Fried Tomatoes
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 10 plum tomatoes (ends trimmed, sliced crosswise, 1/4 - 1/2 inch thick); ½ teaspoon garlic powder; 1 cup buttermilk; 3 large eggs; 2 cups cornmeal; 1 cup all purpose flour; 2 1/4 cups parmesan cheese (grated); 2 teaspoons salt; 1 teaspoon pepper; 1 cup vegetable oil; 1/4 cup minced fresh basil (optional garnish); Lemon wedges (optional garnish)

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This fried tomatoes recipe cooks up juicy red tomatoes with cornmeal and cheese for a crunchy, golden brown snack or side dish everyone will love! Fried red tomatoes are easy to make and I am sharing my signature trick so they come out perfectly crispy and delicious!

Three fried red tomatoes stacked with one cut in half to show inside.

Fried Tomatoes

You may have heard of fried green tomatoes before. I had only heard of them from the movie that was based on the book called Fried Green Tomatoes At The Whistle Stop Cafe by Fannie Flagg.

A great book, a great movie, and as I now know, an incredible snack and appetizer. Fried tomatoes also taste amazing in sandwiches! Specifically bacon, lettuce, and fried red tomatoes sandwiches.

If you have never tried a fried red tomato, I really believe it should be on your bucket list if it’s not already. No kidding!

Honestly, before I made them I wondered, “Can you fry red tomatoes?” Of course, the answer is YES! They are a fabulous experience. Fried tomatoes taste like no other.

Like this southern-style recipe? Try these ham salad pinwheels and air fryer pigs in a blanket, other popular recipes from the South!

Use fried red tomatoes to make a sandwich or serve them up as an appetizer with your favorite dip! I love it with blue cheese or homemade ranch dip.

Ingredients in Crispy Fried Red Tomatoes

This fried tomato recipe is made with simple, easy-to-find ingredients.

Roma or plum tomatoes: Choose ripe, blemish-free tomatoes.
Eggs: Works as the glue to hold the crispy crunchy breading on the tomatoes.
Buttermilk: Thins out the egg so it isn’t so thick on the tomato slices making a light and crispy coating.
Cornmeal and flour: Combined to create the breading for the tomatoes.
Parmesan cheese and garlic powder: Add flavor to the cornmeal breading.
Fresh basil and lemon wedges: Optional but they make a nice touch for garnishes.

Please see the recipe card below for the complete list of ingredients and quantities of each.

What’s the Best Tomato for Fried Red Tomatoes?

Romas or plum tomatoes are just the right size, density, and firmness which makes them perfect for this dish.

I find they are much less watery and more fleshy or meaty than other tomato varieties. This means they will maintain their firmness after coating and frying better than any other tomato without getting soggy.

Beefsteak, vine-ripened or other heirloom varieties have far too much water to hold up in the dipping and frying process. Stay away from these.

How to Make Fried Red Tomatoes

Here’s an overview of the steps involved in making the best-fried tomatoes. More detailed instructions are in the recipe card towards the end of the page.

Step 1: Remove Excess Water From Tomatoes

Find a large wire rack to lay tomatoes on and layer paper towels to absorb the water.

Then, slice the tomatoes about one-half inch thick and evenly space the slices on the lined wire rack.

Sprinkle the tomatoes evenly with garlic powder and let drain for at least forty minutes.

You want to make sure to flip them halfway through draining.

Line a rimmed baking sheet with some parchment paper and place it to the side.

Step 2: Mix the Ingredients for the Breading

In a shallow dish, whisk buttermilk and eggs together.

In a second shallow dish combine cornmeal, flour, Parmesan, salt, and pepper.

Step 3: Bread the Tomatoes

Gently pat the tops of the tomatoes with a paper towel to remove any leftover water.

Working with one slice at a time, dip tomato in the buttermilk mixture.

Then place the tomato in the cornmeal, pressing firmly to adhere. Pay extra attention to the sides as you want the tasty crisp to cover the whole slice.

Then repeat by dipping in the wet mixture and then in the cornmeal again.

Lay the breaded tomatoes on the baking sheet.

Step 4: Cook Fried Tomatoes

In a large non-stick skillet, heat oil over medium-high heat until it shimmers or a drop of water flicked on the surface dances.

Add as many tomato slices as will fit comfortably into the skillet. Cook for two to four minutes per side or until golden brown.

Flip tomatoes with a fork or spatula or whatever is easiest! I like to flip the tomatoes with a fork. You can use a spatula or tongs but be careful not to remove the delicious crunchy coating with the tongs.

When ready, remove from the pan and finish frying the rest of the tomatoes.

Step 5: Serve

When you’re done frying, transfer the finished tomatoes to a plate or platter. Garnish with fresh lemon wedges and fresh basil.

Serve them up with remoulade, basil aioli, sour cream, or tartar sauce.

The end result is a delicious plate full of crispy, crunchy bites with an amazing burst of juiciness when you bite into them.

Top Tip: Draining all the liquid from the tomatoes and double dipping the breading are my two top tips for frying red tomatoes that come out perfectly crispy on the outside so don’t skip them!

Two fried tomatoes on the table with a stack in the back.

Storage

Fried tomatoes are best eaten immediately! But if you happen to have leftovers here’s how to keep them fresh and reheat.

Refrigerator: Store them in a single layer or stacked on top with parchment in between in an airtight container for up to five days.
Freezer: Store in the freezer for up to one month. Reheat without thawing.
Reheat: Place them on a lightly sprayed baking sheet and cook in a 400° F oven for 10-15 minutes, turning over halfway through the cooking time. If frozen, cook for 18-20 minutes or until heated.

What to Serve with Fried Tomatoes

Turn them into a sandwich! This BLT with Fried Tomatoes Sandwich recipe is a definite keeper. Copy or print it out! Bacon, Lettuce and Fried Green Tomato Sandwich
Sauce for dipping. As a snack, they pair great with a sauce. Here are a few of my favorites.
Side dish for meal. They pair great with all your southern favorites such as meatloaf and gravy, fried chicken, or fried grouper.

Fried tomatoes on a paper towel with a bowl of tomatoes in the background.

Expert Tips

Add more oil as necessary. Just remember to let the oil heat up before adding any dipped tomatoes to fry in it!
Remove as much moisture as possible from each tomato slice. The liquid in the tomato will cause hot oil to spit everywhere if you try to fry them or lead to soggy fried tomatoes. Giving them time to release all their water helps.
Use plum or Roma tomatoes. They are less watery and meatier so they stay fairly firm after coating and frying.
The double dip is the secret to perfect crunch! Dip the tomato slice in the egg and buttermilk mixture and then dredge in the cornmeal mixture. Dip again into the buttermilk mixture and once again into the cornmeal mixture.

FAQs

What’s the best way to remove excess water from tomatoes when making fried tomatoes?

This step may feel unnecessary but it really does make the outcome so much better! Use a wire rack lined with paper towels. Slice the tomatoes and lay them out evenly spaced on the rack. Flip them at the midway point and pat the tops gently with a paper towel before you begin breading them.

Can I make this recipe using green tomatoes?

Yes, if you prefer fried green tomatoes they will work great. They only need to drain for twenty minutes as they have less liquid than red tomatoes.

Fried red tomatoes stacked and ready to eat.

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