Crispy Fried Rainbow Tomatoes with Crunchy Golden Coating
Fried rainbow tomatoes bring color, crunch, and a little Southern charm to your plate. Whether you love fried green tomatoes, crave Fried Octopus, or just want something a bit different than your usual Fried Trout Recipes or Fried Oyster Recipes, this dish belongs in your summer rotation. It’s not Vegan Fried Rice or Vegetarian Fried Rice, but it sure hits the spot when you need that golden, salty bite.
Servings: 4 servings
Ingredients
- 3 medium red, yellow, and green tomatoes, sliced ¼-inch thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- ¼ cup buttermilk
- 1 cup cornmeal
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- Slice the tomatoes into ¼-inch rounds. Lay them out on paper towels and pat them dry.
- Season the slices with salt and pepper on both sides.
- Set up three shallow bowls: one with flour, one with beaten eggs and buttermilk, and one with a mix of cornmeal, panko, and spices.
- Dredge each tomato slice first in flour, then egg mixture, then the cornmeal-panko mix.
- Heat about ½ inch of oil in a skillet over medium heat until shimmering.
- Fry the tomato slices in batches for about 2-3 minutes per side until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with your favorite dipping sauce or just a sprinkle of sea salt.