HomeOkay, I’m normally used to using green tomatoes, but wow, did these taste even better!
Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!
Put this recipe on paper.
As a wonderful variation on the traditional Southern dish of Fried Green Tomatoes, Fried Red Tomatoes are sure to please. The dish’s subtle sweetness and wonderfully sensitive texture make the garden tomatoes even more cozy and fulfilling, and they’re perfect for those days when you can’t keep up with their rapid ripening. It may be a Sunday dinner, a family get-together, or just your search for a creative way to enjoy the fruits of your labor in the garden. Even the most finicky eaters can’t resist the fried red tomatoes’ luscious, juicy inside and crispy outside.
For a hearty lunch, try this dish with a grilled cheese sandwich or a mountain of mashed potatoes. A simple garden salad tossed in a tart vinaigrette would be a refreshing side dish to cut through the heavy tomato sauce. The addition of fried red tomatoes to your morning eggs or omelet is a certain way to put a grin on your face.
PAID LISTING
Red Tomatoes Fried in Oil
Number of servings: 4-6
What You Need:
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
HomeEven though I usually use green tomatoes, these were the best!
Even though I usually use green tomatoes, these were the best!
– Four large, ripe red tomatoes, cut approximately half an inch thick
Use one cup of all-purpose flour and beat two big eggs.
1/4 cup of cornmeal
breadcrumbs made of panko
– 2 tablespoons of salt, plus additional for flavoring
– 1 teaspoon of black pepper, plus more to taste
If you’d like a little heat, add 1/4 teaspoon of paprika.
– Canola oil, used for cooking
What to do:
1. In three individual shallow bowls, combine the flour, beaten eggs, and cornmeal and panko breadcrumbs. Toss the cornmeal and breadcrumbs with the salt, pepper, and paprika until well combined.
2. Lightly cover both sides of the tomato slices with flour. Shake off the extra.
3. After coating the tomato with flour, dip it into the beaten eggs, allowing any extra liquid to drain off.
4. To get a crisp surface, cover both sides of each slice well with the cornmeal and breadcrumbs mixture.
5. Heat a large pan over medium heat until the oil is heated but not smoking, adding enough to cover by about half an inch.
Sixth, cook the tomato slices for about two or three minutes on each side, or until they get a golden brown color, being careful not to crowd the pan.
7. Place them on a paper towel-lined plate or wire rack to drain after transferring them with a slotted spoon. Sprinkle with more salt and pepper while they are still heated for a mild seasoning.
8. To get the most out of their crispiness, serve right away!
Alternatives and Advice: – To make it gluten-free, use gluten-free breadcrumbs and a gluten-free flour mix in place of the all-purpose flour.
– A An oil-conscious eater can give an air fryer “fry” a go. Even without all the oil, you’ll get that wonderful crisp. — Feel free to play around with different spices in the breadcrumb mixture. Tomatoes may be given a delicious fragrant twist by adding herbs such as oregano, basil, or thyme.
– A Even though I highly doubt there will be any leftovers, you may reheat them in the oven to restore some of the crunchiness if you so like.
– A The most fun part of cooking, after all, is tailoring the dish to your family’s preferences, so go ahead and add whatever you think would be delicious. A great method to include the kids and help them learn how to cook is to show them how to dip and cover tomato slices.
