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🌿 Why You’ll Love This Recipe
- Quick and easy: Ready in less than 30 minutes.
- Perfectly crispy: A light coating turns each slice into a golden masterpiece.
- Juicy and flavorful: The natural sweetness of ripe red tomatoes shines through.
- Versatile: Serve as a side dish, appetizer, or part of a brunch spread.
🥄 Ingredients
- 3–4 ripe red tomatoes, sliced ½-inch thick
- ½ cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for a smoky touch)
- 1–2 eggs, beaten
- ¼ cup milk
- Vegetable oil for frying
- Fresh herbs (optional) for garnish
👩🍳 Instructions
- Prepare tomatoes: Wash and slice tomatoes into ½-inch thick rounds. Pat dry with a paper towel to remove excess moisture.
- Set up dredging stations:
- Mix flour, cornmeal, salt, pepper, and paprika in a shallow bowl.
- In another bowl, whisk eggs and milk together.
- Coat the tomatoes: Dip each tomato slice into the egg mixture, then dredge in the flour-cornmeal mixture until evenly coated.
- Heat oil: In a large skillet, heat ¼ inch of vegetable oil over medium heat until shimmering.
- Fry tomatoes: Carefully place tomato slices in the skillet. Fry for 2–3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
- Drain excess oil: Remove fried tomatoes and place on a paper towel-lined plate.
- Garnish and serve: Sprinkle with fresh herbs if desired. Serve hot.
💡 Tips for Perfect Fried Tomatoes
- Use ripe but firm tomatoes: Overripe tomatoes may become too soft and soggy.
- Pat dry thoroughly: Moisture prevents crispiness.
- Maintain medium heat: Too high, and they burn; too low, and they absorb too much oil.
- Double-dip for extra crunch: For a thicker, crunchier coating, dip tomatoes back into the egg mixture and cornmeal mixture a second time.
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