Description
Fried Red Tomatoes are a crispy, golden treat where fresh, ripe tomatoes are coated in seasoned flour and fried until crispy on the outside, soft and juicy on the inside. A perfect savory snack or side dish to complement any meal.
Ingredients
Scale
- 4 medium ripe tomatoes, sliced into 1/4-inch thick rounds
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 egg, beaten
- 1/4 cup milk
- Vegetable oil, for frying
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Tomatoes: Slice the tomatoes into 1/4-inch thick rounds. Gently pat them dry with a paper towel to remove excess moisture.
- Prepare Coating: In a shallow bowl, combine flour, salt, pepper, garlic powder, and paprika.
- Dip Tomatoes: In another bowl, whisk together the egg and milk. Dip each tomato slice first into the egg mixture, then dredge in the flour mixture, ensuring each slice is evenly coated.
- Heat Oil: Heat vegetable oil in a skillet over medium-high heat until hot, about 350°F (175°C).
- Fry Tomatoes: Fry the coated tomato slices in batches, cooking for 2-3 minutes per side or until golden brown and crispy. Do not overcrowd the pan.
- Drain and Serve: Remove the fried tomatoes from the oil and place them on a paper towel-lined plate to drain excess oil. Garnish with fresh parsley if desired.
- Serve: Serve immediately as a side dish or snack with dipping sauce of choice (e.g., ranch or marinara).
Notes
- Use firm, ripe tomatoes for best results — overripe tomatoes may become too soft when fried.
- For extra crunch, double-coat the tomato slices (dip them in egg and flour mixture twice).
- Serve with a spicy dipping sauce or a creamy ranch dressing for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg