Fried Red Tomatoes
There’s something extra satisfying about biting into a golden, crunchy slice of fried red tomatoes, especially when they’re seasoned just right and paired with a tangy hint of balsamic. These aren’t your average tomato slices; we’re talking about crispy edges, savory herb flavor, and a cheesy cornmeal crust that’s impossible to resist.
We love making this recipe in late summer when beefsteak tomatoes are overflowing at the farmers market. It’s nostalgic, easy to whip up, and makes the perfect starter or side dish for a cookout or casual dinner.
Craving more savory snacks like this? Check out our Parmesan Baked Tomatoes, Marinated Tomatoes, or Asparagus with Feta and Tomatoes next!
Table of contents
Why You’ll Love This Recipe
- Crispy, golden perfection: The cornmeal-Parmesan crust fries up beautifully every time.
- Flavor-packed coating: Garlic powder, oregano, and lemon zest make each bite unforgettable.
- Quick and satisfying: Done in under 30 minutes and super easy.
- Great for gatherings: A crowd-pleaser that disappears fast.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses thick slices of juicy beefsteak tomatoes, a rich buttermilk-egg wash, and a coating of seasoned cornmeal, flour, and grated Parmesan. A touch of dried oregano, lemon zest, and parsley adds freshness and zing, while a light drizzle of balsamic vinegar at the end balances everything with a tangy kick.
Variations
- Spicy twist: Add cayenne pepper to the dry mix for a kick.
- Vegan version: Use plant-based milk and egg replacer.
- Gluten-free option: Swap flour for a gluten-free blend.
- Cheesy boost: Try pecorino or sharp cheddar instead of Parmesan.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix buttermilk and eggs in one bowl. Combine cornmeal, flour, cheese, and seasonings in another bowl.
- Dredge tomatoes in wet then dry mixtures.
- Fry in hot oil until golden brown on each side.
- Drain, drizzle with balsamic, and serve warm.
Expert Tips
- Make sure the tomato slices are well-dried before dredging to avoid soggy coating.
- Use a cast-iron skillet for even frying and crispy results.
- Don’t overcrowd the pan; you may need to fry in batches.
- For extra flavor, finish with a sprinkle of flaky sea salt.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
They’re best fresh, but you can reheat leftovers in the oven at 375°F to crisp them up. They’re best fresh, but you can reheat leftovers in the oven at 375°F to crisp them up.
Beefsteak tomatoes are ideal for their size and juiciness.
Not at all! It adds a delicious tang, but the tomatoes are amazing on their own, too.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Fried Red Tomatoes
Equipment
- Paper towels
- Medium mixing bowl
- large bowl
- large skillet
Ingredients
- 4-5 beefsteak tomatoes ends trimmed, sliced ¼–½ inch thick
- ½ teaspoon garlic powder
- ½ cup buttermilk
- 2 large eggs
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ teaspoons dried oregano
- 1 teaspoon finely grated lemon zest
- 2 tablespoons finely chopped fresh parsley
- Oil for frying
- 2 tablespoons balsamic vinegar optional
Instructions
- Place tomato slices on top of paper towels and let them drain excess moisture.
- Sprinkle with garlic powder and let rest for 20 minutes, flipping halfway.
- Pat dry thoroughly afterward — the drier the better.
- In a medium bowl, whisk together the buttermilk and eggs.
- In another bowl, combine cornmeal, flour, Parmesan, salt, pepper, dried oregano, lemon zest, and chopped parsley.
- Dredge each tomato slice in the buttermilk mixture, then press into the seasoned dry mixture until fully coated.
- Place coated slices on a parchment-lined baking sheet.
- In a large skillet over medium heat, add enough oil to reach about ½ inch deep.
- Fry the tomatoes in batches for 2–4 minutes per side, until golden brown.
- Drain on paper towels.
- Drizzle lightly with balsamic and sprinkle with extra parsley if desired.
- Serve warm.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
