Instructions
1. Prep the Tomatoes:
Slice the tomatoes into ½-inch thick rounds, discarding the stem and bottom ends.
2. Set Up Your Dredging Stations:
Create an assembly line with three shallow dishes or plates:
Dish 1: All-purpose flour.
Dish 2: Whisked eggs and milk (or buttermilk) until smooth.
Dish 3: A mixture of cornmeal, breadcrumbs, salt, pepper, and any optional spices.
3. Bread the Tomatoes:
Working with one slice at a time:
Coat in flour, tapping off the excess. This helps the wet mixture adhere.
Dip in the egg wash, letting any extra drip off.
Press into the cornmeal mixture, ensuring both sides are evenly and thoroughly coated. Place the breaded slices on a wire rack or clean plate.
4. Fry to Golden Perfection:
Pour oil into a large, heavy-bottomed skillet (like cast iron) to a depth of about ½ inch. Heat over medium-high heat until the oil shimmers and reaches approximately 350°F (175°C). (A drop of the breading should sizzle immediately).
Carefully place the tomato slices in a single layer, without crowding the pan. Fry in batches for 2-4 minutes per side, until the coating is deep golden brown and crisp.
Use tongs or a slotted spatula to flip them carefully.
5. Drain and Serve:
Transfer the fried tomatoes to a plate or baking sheet lined with paper towels to drain any excess oil. For the crispiest result, avoid stacking them.
Serve immediately while hot and crispy. They are fantastic on their own or with a side of remoulade, ranch, or a spicy aioli for dipping.
Chef’s Tips for Success
The Right Tomato is Key: Ensure your tomatoes are firm and completely green. Ripe, red tomatoes will be too soft and juicy.
Avoid Sogginess: Letting the breaded slices rest on a wire rack for 5-10 minutes before frying can help the coating set and adhere better.
Control the Temperature: Keep the oil at a steady medium-high heat. If it’s too cool, the tomatoes will absorb too much oil; if it’s too hot, the coating will burn before the inside is warm.
Buttermilk Bonus: Using buttermilk in place of regular milk adds a pleasant tang and can lead to a slightly crispier crust.
