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Instructions
1. Prepare the Tomatoes
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Slice tomatoes into ½-inch thick rounds, discarding the ends.
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Place slices on paper towels and pat dry to remove excess moisture.
2. Set Up Breading Stations
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Station 1: Flour (spread on a plate).
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Station 2: Whisked eggs and milk in a bowl.
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Station 3: Mix cornmeal, breadcrumbs, salt, and pepper on a plate.
3. Coat the Tomatoes
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Dip each tomato slice in flour, shaking off excess.
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Next, dip in the egg mixture, letting excess drip off.
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Finally, press into the cornmeal mixture, coating both sides evenly.
4. Fry to Golden Perfection
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Heat ½ inch of oil in a large skillet over medium heat (350°F / 175°C).
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Fry tomato slices in batches (don’t overcrowd!) for 2–3 minutes per side, until crispy and golden.
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Transfer to a paper towel-lined plate to drain.
Tips & Variations
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Extra Crispy? Use panko breadcrumbs.
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Spicy Twist? Add cayenne or smoked paprika to the breading.
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Dipping Sauces: Ranch, remoulade, or spicy aioli pair perfectly.
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Make It a Meal: Serve on a BLT, burger, or alongside collard greens.
Storage
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Keep leftovers in an airtight container in the fridge for up to 2 days.
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Reheat in an air fryer or oven (375°F / 190°C) for 5–7 minutes to restore crispiness.
Enjoy this Southern classic—crunchy on the outside, tender and tangy on the inside! 🍅✨
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