Description
Deliciously crispy fried red tomatoes, coated in a savory Parmesan and cornmeal breading. This recipe offers two cooking methods: traditional oil frying for a classic golden crust, or air frying for a lighter, healthier alternative. Perfect as a flavorful appetizer or side dish, garnished with fresh basil for an extra burst of freshness.
Ingredients
Scale
Tomatoes and Seasoning
- 5 beefsteak tomatoes, ends trimmed, sliced ¼ – ½ inch thick
- ½ teaspoon garlic powder
Breading Mixtures
- 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
Cooking and Garnish
- 1 cup vegetable oil (for frying)
- ¼ cup minced fresh basil, for serving (optional)
Instructions
- Prep Tomatoes: Trim the ends off the beefsteak tomatoes and slice them into ¼ to ½ inch thick slices. Lay three layers of paper towels on a wire rack and place the tomato slices on top to help them drain excess moisture.
- Drain and Season: Sprinkle garlic powder evenly over the tomato slices. Let them drain and absorb the seasoning for about 20 minutes, flipping halfway through. If there is still excess liquid on the tomato slices, pat dry gently with paper towels. Ensuring the tomatoes are dry helps the breading stick better.
- Prepare Wet Mixture: On a medium bowl, whisk together the buttermilk and eggs until well combined.
- Prepare Dry Mixture: In another bowl, mix cornmeal, all-purpose flour, grated Parmesan cheese, salt, and pepper thoroughly.
- Bread Tomatoes: Dip each tomato slice first into the buttermilk and egg mixture, then press it into the dry breading mixture until fully coated. Place the coated slices onto a parchment-lined baking sheet.
- Oil Frying Method: Heat about ½ inch of vegetable oil in a large skillet over medium heat until shimmering hot. Fry the tomatoes in batches for 2 to 4 minutes on each side until they develop a golden brown crust. Use a fork to carefully flip each slice. Remove and drain on paper towels before serving.
- Air Frying Method: Lightly spray the air fryer basket with nonstick olive oil spray. Arrange the breaded tomatoes in a single layer without overcrowding to ensure good air circulation. Air fry at 400°F for 8-10 minutes, flipping halfway through, until the tomatoes are golden brown. No preheating is necessary. Serve immediately.
- Serve: Garnish the fried tomatoes with minced fresh basil if desired and enjoy warm as a tasty appetizer or side dish.
Notes
- For best results, use ripe but firm beefsteak tomatoes to hold their shape during frying.
- Patting the tomato slices dry is essential to create a crispy coating.
- If you prefer a lighter version, the air fryer produces a crispy finish with less oil.
- Do not overcrowd the air fryer or skillet to allow even cooking and browning.
- Fresh basil adds a lovely herbal note but can be omitted if not available.
- Leftover fried tomatoes are best enjoyed fresh but can be reheated briefly in the air fryer or oven to restore crispiness.
