Who says you can’t fry a red tomato? Me. I had a plate of fresh tomatoes from the farmer’s market sitting on my kitchen island a few weeks ago, and my brain was racing with ideas to use them up. I wanted to try something new. I had recently made a new batch of Mississippi Comeback dressing that I knew would go perfectly with fried green tomatoes, but I didn’t have any of those. If you’ve been following along very often, you know I’m not afraid to try new things in the kitchen, so I did. It worked. Hot and crispy on the outside. Warm and juicy on the inside. Give it a try.
Fried Red Tomatoes
Ingredients:
3-4 firm red tomatoes, sliced about 1/3 inch thick and placed on paper towel to dry
1/3 cup all-purpose flour
1/3 cup bread crumbs
1/3 cup corn meal
1 egg, beaten
Oil for frying
Parmesan cheese, grated
Directions:
Add enough oil in the skillet so you have about 1/2 inch for frying. Heat oil to 350 degrees. Combine flour, bread crumbs, and corn meal in a separate bowl. One at a time, dip each tomato slice in the egg before battering both sides in the dry mixture. Place the battered slices on a platter until ready to fry. When the oil is hot, add the tomatoes and fry until both sides are golden brown. Remove to a platter for draining. Top each slice with a little grated parmesan cheese. I like to serve mine with a side of Mississippi Comeback Dressing for dipping.
These were excellent topped with a little Mississippi Come Back Dressing and bacon bits.
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