Crispy Red Tomatoes (Print Version)
# Ingredients:
01 -
5 big beefsteak tomatoes, cut into round slices about 1/4-1/2 inch thick
02 -
1/2 teaspoon black pepper
03 -
1/2 cup buttermilk
04 -
2 large eggs
05 -
1 cup yellow cornmeal
06 -
1/2 cup all-purpose flour
07 -
1/2 teaspoon garlic powder
08 -
1 1/4 cups parmesan cheese, grated
09 -
1 teaspoon salt
10 -
1 cup vegetable oil, or olive oil spray for frying
11 -
1/4 cup fresh basil, minced, for serving (optional)
# Instructions:
01 -
Lay tomato slices on racks lined with paper towels. Dust them with garlic powder, then leave for 20 minutes. If needed, pat them dry.
02 -
Whisk the eggs and buttermilk in one bowl. In a separate bowl, combine parmesan, flour, cornmeal, pepper, and salt all together.
03 -
Work in small batches. Dip tomato slices into the buttermilk mixture first, then coat them in the cornmeal blend so they're fully covered.
04 -
To fry on stovetop: Warm 1/2 inch of oil in a pan over medium heat until it shimmers. Fry the tomatoes 2-4 minutes per side, until crispy and golden. Let them drain on paper towels.
05 -
To air fry: Place your breaded slices in one layer in the air fryer basket. Spray lightly with olive oil. Air fry at 400°F for 8-10 minutes, flipping once halfway.
06 -
Let them cool a bit, then eat while warm. Sprinkle fresh basil on top if you'd like.
# Notes:
01 -
Turn those juicy summer tomatoes into a crispy Southern treat you'll want to make again and again.