How to Make Crispy Fried Red Tomatoes

Fried Red Tomatoes offer a delightful twist on the classic Southern dish of fried green tomatoes. By using ripe red tomatoes, this variation provides a sweeter and juicier experience, while still maintaining the crispy, golden exterior that makes fried tomatoes so irresistible. This dish is perfect as a side, a unique appetizer, or even as a topping for salads and sandwiches. Whether you’re looking to add a touch of summer to your meals or simply want to experiment with tomato recipes, Fried Red Tomatoes are sure to bring a vibrant and tasty addition to your table.



The inspiration to try frying red tomatoes came during a bountiful summer harvest when my garden was overflowing with ripe tomatoes. Looking for a new way to enjoy this abundance, I decided to apply the beloved technique of frying green tomatoes to their red counterparts. The result was a surprising and delightful success, offering a different flavor profile and texture that was an instant hit among family and friends.

This dish quickly became a requested favorite at gatherings, praised for its perfect balance of sweetness from the tomatoes and the savory crunch of the breading. It’s a testament to the joy of culinary experimentation and the endless possibilities that seasonal produce offers to home cooks.

Why You’ll Love Fried Red Tomatoes

  • Sweet and Savory: The ripe tomatoes provide a natural sweetness that pairs wonderfully with the savory, crispy coating.
  • Versatile Dish: Serve as a standalone side, a starter, or use as a topping to elevate other dishes.
  • Simple Ingredients: Requires only a few basic ingredients to create a flavorful and impressive dish.
  • Quick to Prepare: A fast and easy recipe that’s perfect for last-minute meals or snacks.

Ingredients Notes For Fried Red Tomatoes

  • Tomatoes: Choose firm, ripe red tomatoes for the best results. Slicing them thickly ensures they hold up well during frying.
  • Flour: Provides the initial coating that helps the batter stick to the tomatoes.
  • Eggs and Milk: Create the wet batter for the second coating, ensuring the breadcrumbs adhere for a crispy finish.
  • Breadcrumbs: Seasoned breadcrumbs or panko crumbs give the tomatoes their crunchy exterior. Feel free to add additional spices to the breadcrumbs for extra flavor.
  • Seasonings: Salt, pepper, and any other desired herbs or spices can be mixed into the flour or breadcrumbs for added taste.

Recipe Steps

  1. Prepare the Tomatoes: Slice the tomatoes into thick slices, about ½ inch thick. Season lightly with salt and pepper.
  2. Dredge in Flour: Coat each tomato slice in flour, shaking off the excess.
  3. Dip in Egg Mixture: Whisk eggs and milk together. Dip the floured tomatoes into the egg mixture.
  4. Bread the Tomatoes: Coat the egg-dipped tomatoes in seasoned breadcrumbs or panko crumbs.
  5. Fry: Heat oil in a frying pan over medium heat. Fry the tomato slices until golden brown on both sides.
  6. Drain and Serve: Drain the fried tomatoes on paper towels. Serve hot, garnished with fresh herbs or a dipping sauce of your choice.

Storage Options

  • Best Enjoyed Fresh: Fried Red Tomatoes are best enjoyed immediately after cooking for the crispiest texture.
  • Reheating: If necessary, reheat in an oven or toaster oven at 375°F for a few minutes to crisp up the breading again.


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How to Make Crispy Fried Red Tomatoes


  • Ripe red tomatoes: 4 medium, sliced about 1/2-inch thick
  • Salt and pepper: to taste
  • All-purpose flour: 1/2 cup (for dredging)
  • Eggs: 2, beaten
  • Milk: 1 tablespoon (mix with eggs for the wash)
  • Breadcrumbs or cornmeal: 1 cup (for coating; you can use plain or seasoned for extra flavor)
  • Parmesan cheese: 1/4 cup, grated (optional, mix with breadcrumbs for added flavor)
  • Garlic powder: 1/2 teaspoon (optional, add to breadcrumb mixture for extra seasoning)
  • Vegetable oil: for frying


  1. Prepare the Tomatoes:
    • Start by slicing the tomatoes into 1/2-inch thick slices. Lay them out on a paper towel and lightly season both sides with salt and pepper. Let them sit for a few minutes to release some moisture.
  2. Set Up Dredging Station:
    • Prepare three shallow dishes. Place the all-purpose flour in the first dish. Beat the eggs and milk together in the second dish. In the third dish, combine the breadcrumbs or cornmeal with grated Parmesan cheese and garlic powder, if using.
  3. Dredge the Tomatoes:
    • Pat the tomato slices dry with paper towels. Dredge each slice first in the flour, shaking off any excess. Dip next into the egg wash, allowing excess to drip off. Finally, coat thoroughly with the breadcrumb or cornmeal mixture.
  4. Fry the Tomatoes:
    • In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once hot, fry the tomato slices in batches, careful not to overcrowd the pan. Cook each side for 2-3 minutes or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
  5. Drain:
    • Transfer the fried tomatoes to a wire rack set over a baking sheet or paper towels to drain any excess oil.
  6. Serve:
    • Serve the fried red tomatoes warm. They’re delicious on their own or with a dipping sauce such as ranch dressing, remoulade, or a simple aioli.
  • Author: Maria

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