Fried Red Tomatoes
November 7, 2019 by Nicole Collins
We're putting our fancy pants on today!
And, we're making a fun twist on a traditional recipe.
And, we're giving Sunday's special sauce a second life today.
AND...just kidding. I'm out of “ands”...
Today's recipe is actually one of those two for one kind of recipes. There's the base recipe which can be used in lots of different ways on its own. And, then there's the bonus recipe which is actually how I suggest eating our yummy noms.
The idea for the base recipe came from my work friend, Kathy. She's my food buddy at work, and we're always talking about food and trading recipes with each other.
I was telling her how I was on the hunt for some green tomatoes, because I had a fried tomato recipe brewing in my mind. And then she started telling me about how she actually prefers to fry red tomatoes.
I told her I had no idea that you could fry red tomatoes, and she said she actually prefers them that way. Red tomatoes are a lot less bitter than green tomatoes, so that's one of her favorite ways to eat tomatoes.
It's totally genius for so many reasons. One, the less bitterness thing. Two, red tomatoes are much easier to find and more readily available than green tomatoes. And three, I almost always have tomatoes on hand meaning I can pretty much whip these up whenever.
And today, we're doing just that. Today, we're making Fried Red Tomatoes!
Let's talk tomato. We need to start with a really firm tomato. That's the only way this works. If our tomato is on the softer side, the fried product is going to be mush. And we do not want that. The size doesn't really matter. But, it's got to be firm.
Our tomatoes goes through a standard breading station of flour, egg, and panko breadcrumbs then get pan fried in canola oil until they're perfectly golden brown. As soon as they're finished frying, they get a sprinkle of sea salt to really help bring out the rich flavors.
So, what oh what should we do with our fried tomatoes. Well, there's lots you can do! You could replace them as the tomato component of a BLT. You could add a little crunch to a traditional caprese salad by swapping your tomatoes out with these. You could eat them on their own as a side dish with a little grated parmesan on top. Or, you could turn them into a super simple, but SUPER fancy brunch like I did.
Remember I told you the other day that we'd be seeing that Old Bay Remoulade again? So, here's what I like to do...take one of these Fried Red Tomatoes, then top it with a little dollop of remoulade, a small pile of lump crab meat, and a pinch of fresh microgreens. Then, you serve a jammy soft boiled egg on the side; and you've got yourself the easiest, most elegant, most incredibly delicious brunch meal that you could possibly ask for. I mean, it's an “eyes roll to the back of your head” kind of bite!
Ok guys. That's all I've got for today. Next up is a sweet treat that just SCREAMS fall!
Enjoy! And, let's eat!
Fried Red Tomatoes
Serves: 2 Print
2 firm red tomatoes, sliced ¼ inch thick
½ cup flour
1 tsp salt
½ tsp pepper
1 egg, well beaten
1 cup panko
canola oil, for frying
sea salt, for finishing
Old Bay Remoulade, lump crab meat, microgreens, and jammy eggs, for serving (optional)
Prepare the breading station: In a shallow bowl, combine flour, salt, and pepper. To a second shallow bowl, add well beaten egg. To a third shallow bowl, add panko breadcrumbs.
Take a tomato slice, and coat in flour mixture. Shake off excess flour. Next, coat the tomato slice in the egg and let any excess drip off. Finally, coat tomato slice in panko, gently pressing to adhere. Repeat with remaining slices.
Coat the bottom of a large non stick pan with canola oil, making sure the oil is at least 1/8 inch high. Heat over medium high heat. When the oil starts to shimmer, gently place the tomato slices in the oil, and pan fry for 2-3 minutes per side until golden brown on both sides. Transfer to a paper towel lined plate to drain excess oil, and immediately sprinkle each with a pinch of sea salt. Serve, or...
As an optional serving method, top each fried tomato with 1 tsp Old Bay Remoulade, 1 tbsp lump crab meat, a pinch of microgreens, and jammy eggs on the side. YUM!
*These fried tomatoes are great as a replacement for tomatoes on sandwiches like a BLT, as a vehicle for toppings like the suggested serving option above, or plain on their own.
*These do not reheat well, so only make what you're intending to serve.
*You want a really firm tomato for this recipe. If your tomato is on the softer side, your fried tomatoes will be mush.
*This is the same remoulade sauce we used for our Shrimp Po' Boy Burgers.
*To make a soft boiled or jammy egg: bring a small saucepan of water to a boil. Add eggs, and boil for exactly 7 mins. Remove eggs from boiling water and place immediately in a bowl of ice water. After 2-3 mins when the eggs are cool enough to touch, carefully peel the eggs and cut them in half.