Description
Fried Green Tomatoes got nothin’ on Fried Red Tomatoes!
Ingredients
Scale
- 6 fresh, ripe very firm tomatoes, I used Roma
- 1 egg
- 1/3 cup all-purpose flour
- 1/3 cup cornmeal
- 1/3 cup Italian-seasoned bread crumbs
- Olive Oil for frying
- Salt
- Freshly shaved Parmigiano-Reggiano
Instructions
- Wash the tomatoes in cold water and dry them.
- Slice, horizontally, about 1/2 inch thick.
- Discard the tops and gently pick out the seeds with the sharp tip of a knife.
- Beat the egg lightly in a small bowl.
- Combine the flour, cornmeal, and bread crumbs in a deep dish.
- Dip the tomato slices in the egg, letting the excess run back into the bowl, then dredge them in the bread crumb mixture, coating both sides.
- Pour enough oil in a skillet to come up the side about 1/2 inch and heat to high.
- When the oil is very hot, place as many slices as will fit comfortably.
- When a golden crust forms on the bottom side, turn them and do the other side.
- Transfer with a slotted spatula to a paper towel lined plate.
- Repeat the process until all tomatoes are done.
- Sprinkle with salt and shaved Parmigiano-Reggiano before serving.
- Serve warm.
