There’s just something about that perfect crispy bite, isn’t there? Especially when it’s a juicy tomato wrapped in a golden, cheesy crust. While fried green tomatoes tend to steal the Southern spotlight, I’m here to say: red tomatoes deserve their moment too. And trust me, once you try these Fried Red Tomatoes, you’ll be wondering why you didn’t do it sooner.
This recipe takes ripe, flavorful beefsteak tomatoes and gives them a savory cornmeal-Parmesan coating that crisps up beautifully—whether you go the traditional skillet-frying route or opt for the air fryer. They’re crunchy on the outside, tender on the inside, and they just scream comfort food. Perfect as an appetizer, a side dish, or even a snack when you’re feeling a little fancy (but not too fancy, because we’re still keeping it real here).
I remember the first time I made these—it was one of those “use up what’s in the fridge” kind of nights. I had some overly ripe tomatoes and a hodgepodge of ingredients, and this genius combo happened. Since then, they’ve become a staple every summer when tomatoes are at their best. So, let’s dive in and get that coating extra crispy!
INGREDIENTS YOU’LL NEED
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5 beefsteak tomatoes, ends trimmed and sliced ¼ to ½ inch thick
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½ teaspoon garlic powder
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½ cup buttermilk
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2 large eggs
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1 cup cornmeal
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½ cup all-purpose flour
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1 ¼ cups grated Parmesan cheese
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1 teaspoon salt
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½ teaspoon pepper
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1 cup vegetable oil (for skillet frying)
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¼ cup minced fresh basil (optional, for garnish)
STEP 1: PREP THE TOMATOES
Start by grabbing those big, juicy beefsteak tomatoes. Trim off the ends and slice them into rounds about ¼ to ½ inch thick. You want slices thick enough to hold their shape, but not so thick that they won’t cook through.
Now, here’s a crucial step that makes a big difference in the final texture: drain the moisture. Lay out three layers of paper towels on a wire rack or baking sheet. Arrange your tomato slices on top in a single layer. Sprinkle them lightly with garlic powder (this adds a subtle savory punch) and let them sit for about 20 minutes. Flip them halfway through so both sides get a chance to release their moisture.
Tip: Don’t skip this part! If the tomatoes are too wet, the coating won’t stick properly and you’ll miss out on that irresistible crunch. After draining, give them a final gentle pat with more paper towels to make sure they’re dry.
STEP 2: SET UP YOUR BREADING STATION
While your tomatoes are draining, get your breading station ready. You’ll need two medium bowls and a baking sheet lined with parchment paper (this is where your breaded tomatoes will hang out before frying).
In the first bowl, whisk together the buttermilk and eggs until it’s nice and smooth. This combo helps the coating stick to the tomatoes and gives them a little richness.
In the second bowl, combine your dry ingredients: cornmeal, flour, Parmesan cheese, salt, and pepper. Mix everything well. The Parmesan here is key—it melts slightly when fried, creating that super crispy, slightly cheesy crust that’s honestly hard to resist.
STEP 3: DREDGE THE TOMATOES
Now it’s time to coat those tomatoes!
Take one slice at a time, dip it into the buttermilk and egg mixture, letting the excess drip off. Then, press it into the cornmeal mixture on both sides, making sure it’s completely covered. Place each coated slice on the parchment-lined baking sheet.
Repeat this process with all the slices. Try not to rush through this—giving each slice a good even coat ensures they all fry up beautifully.
Fried Red Tomatoes: Skillet or Air Fryer Perfection
Now that your tomato slices are perfectly coated and patiently waiting on that parchment-lined baking sheet, it’s time for the best part—frying them up to golden, crunchy perfection. Whether you’re a fan of old-school skillet frying or prefer a cleaner air fryer method, I’ve got you covered.
Both options deliver that crispy outside and juicy center we’re after, so you really can’t go wrong. Let’s walk through both methods so you can pick the one that suits your kitchen style.
STEP 4: FRY THE TOMATOES (SKILLET METHOD)
If you’re going the traditional route with oil in a skillet, here’s how to do it right:
In a large skillet (I like using cast iron for this—it holds heat evenly), pour in enough vegetable oil to come about ½ inch up the sides. Heat the oil over medium heat until it starts to shimmer. You can test it by dropping in a small pinch of the breading mixture—it should sizzle right away.
Working in batches, carefully place a few of the coated tomato slices into the hot oil. Don’t overcrowd the pan, or you’ll drop the temperature and they won’t get that crispy texture we want.
Fry each slice for 2 to 4 minutes per side, or until they’re golden brown and crispy. Use a fork or thin spatula to flip them gently so you don’t knock off any of that glorious coating.
When they’re done, transfer the tomatoes to a plate lined with paper towels to drain off any extra oil.
Tip: If you’re cooking a big batch, you can keep the finished tomatoes warm in a 200°F oven while the rest finish up.
STEP 5: AIR FRY THE TOMATOES (OPTIONAL METHOD)
Prefer a lighter option with less mess? The air fryer is your friend here.
First, lightly spray the air fryer basket with olive oil spray to help prevent sticking. Then, arrange the coated tomato slices in a single layer inside the basket. Don’t stack them or they won’t crisp up properly.
Air fry at 400°F for 8 to 10 minutes, flipping them halfway through. You’re looking for that golden, crunchy coating and tender tomato center.
Depending on the size of your air fryer, you may need to work in batches, just like with the skillet method.
Bonus: The air fryer method cuts back on oil while still giving you that delicious texture—and cleanup is a breeze.
STEP 6: SERVE AND GARNISH
Once all your tomato slices are fried and crispy, it’s time to plate them up. You can serve them just as they are, or dress them up a little depending on your mood.
Sprinkle with a little minced fresh basil for a bright, herbal finish. The contrast of that fresh flavor with the rich, crispy tomatoes is seriously good. You could even add a side of garlic aioli or a quick spicy mayo if you’re going for a dip-worthy appetizer.
These tomatoes are best served hot and fresh, right after frying. The coating will stay crisp for a while, but like most fried food, they’re at their best straight from the pan.
RECIPE VARIATIONS AND TIPS
Want to mix it up or make the recipe your own? Here are a few ideas to get you inspired:
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Add Heat: Mix ½ teaspoon of cayenne pepper or smoked paprika into the cornmeal mixture for a spicy twist.
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Cheese Swap: If Parmesan isn’t your thing, try Asiago or Pecorino Romano. Both offer bold, salty flavor and crisp up nicely.
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Make it Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend. Just be sure it’s one that’s good for breading.
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Dairy-Free Option: Use plant-based milk mixed with a splash of lemon juice instead of buttermilk, and skip the cheese or use a dairy-free alternative.
And here’s one last tip: Dry tomatoes thoroughly before breading. I know I mentioned this in Part 1, but it bears repeating. Moisture is the enemy of crispiness. A few extra seconds with a paper towel can make all the difference.
Fried Red Tomatoes: FAQs and Final Thoughts
Before we wrap up, let’s cover a few of the most common questions I get when making Fried Red Tomatoes. Whether you’re trying this recipe for the first time or you’ve made it a few times and still have a couple of doubts, this quick FAQ section should help.
FREQUENTLY ASKED QUESTIONS
Can I use another type of tomato besides beefsteak?
Yes! Beefsteak tomatoes are great because they’re large and hold up well to frying, but you can also use other firm, ripe tomatoes like heirloom or vine-ripened. Just make sure they aren’t too soft—softer tomatoes tend to fall apart during the breading or frying process.
Why does the breading fall off sometimes?
This usually happens if the tomatoes are still too wet before breading. Be sure to drain and pat them dry thoroughly. Also, press the cornmeal-Parmesan coating firmly onto each slice to help it stick better. Letting the breaded slices rest for a few minutes before frying can also help set the coating.
Can I make these ahead of time?
These tomatoes are best served fresh, but you can do some prep in advance. Slice and drain the tomatoes, and even bread them a few hours ahead—just keep them chilled on a baking sheet in the fridge. Fry or air fry them just before serving for the crispiest results.
What dipping sauces go well with fried tomatoes?
A few good ones to try: garlic aioli, ranch dressing, chipotle mayo, or even a simple yogurt-herb dip. You can also serve them plain with a sprinkle of sea salt and fresh basil—it’s hard to go wrong.
Is there a way to make these completely vegan?
Absolutely. Use a plant-based milk (like oat or almond) mixed with a bit of vinegar to mimic buttermilk. Swap out the eggs for a flaxseed egg or another vegan binder. Use dairy-free Parmesan or skip the cheese altogether and add a little extra seasoning to the cornmeal mix for flavor.
Can I freeze leftovers?
Technically yes, but they won’t be as crisp when reheated. If you do freeze them, place them in a single layer in a freezer-safe bag. Reheat in the air fryer or oven for the best chance at restoring crispiness.
FINAL THOUGHTS: BRINGING IT ALL TOGETHER
There you have it—crispy, cheesy, golden Fried Red Tomatoes that are just as satisfying as they sound. Whether you fry them up in a skillet or use your trusty air fryer, this recipe is a great way to turn a simple tomato into something really special.
What I love most is how versatile these are. They can be a fun appetizer for a backyard BBQ, a unique side dish for dinner, or even the crunchy topping on a Southern-style BLT. And once you’ve made them once, it’s easy to riff on the recipe to suit your own tastes.
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Fried Red Tomatoes
Description
Crispy on the outside and juicy on the inside, these Fried Red Tomatoes are a savory twist on the Southern classic. Using ripe beefsteak tomatoes and a flavorful cornmeal-Parmesan coating, this recipe delivers a rich and crunchy bite every time. With both skillet and air fryer directions, you can choose your preferred method to enjoy this delicious side or appetizer.
Ingredients
5 beefsteak tomatoes, ends trimmed, sliced ¼ to ½ inch thick
½ teaspoon garlic powder
½ cup buttermilk
2 large eggs
1 cup cornmeal
½ cup all-purpose flour
1 ¼ cups grated Parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 cup vegetable oil (for frying)
¼ cup minced fresh basil, for serving (optional)
Instructions
Start by prepping the tomatoes and placing three layers of paper towels on a wire rack. Lay the tomato slices on the paper towels and let them drain excess moisture. Sprinkle garlic powder over the slices and allow them to drain for about 20 minutes, flipping halfway through. Pat dry if there’s still moisture remaining.
Line a baking sheet with parchment paper. In a medium mixing bowl, whisk together the buttermilk and eggs until smooth.
In a separate bowl, mix the cornmeal, flour, Parmesan cheese, salt, and pepper until well combined.
Dredge each tomato slice in the buttermilk mixture, then coat thoroughly in the cornmeal mixture. Place the coated slices on the prepared baking sheet.
Oil Frying Directions:
Heat about ½ inch of vegetable oil in a large skillet over medium heat until it starts to shimmer. Fry the tomatoes in batches for 2–4 minutes per side or until golden brown. Flip gently with a fork. Remove and drain on a paper towel-lined plate.
Air Fryer Directions:
Spray the air fryer basket with olive oil spray. Place breaded tomato slices in the basket without overcrowding. Air fry at 400°F for 8–10 minutes, flipping halfway through, until golden and crispy.
Notes
These tomatoes are best served hot and can be topped with fresh basil for an herbal finish. They’re great as a snack, appetizer, or even as a flavorful side dish. Make sure tomatoes are thoroughly dried before breading to ensure the coating adheres properly.
