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Crispy Fried Tomatoes with Parmesan Recipe

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4.3 from 44 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

Deliciously crispy fried tomatoes featuring a crunchy cornmeal and Parmesan cheese coating. This recipe offers two cooking options: traditional deep frying for an extra crispy texture, or a healthier air-fried version that retains all the crispness with less oil. Perfect as a snack, appetizer, or side dish, garnished with fresh basil for added flavor.

Ingredients

Tomatoes and Seasonings

  • 5 tomatoes (ends trimmed, sliced ¼ – ½ inch thick)
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper

Wet Ingredients

  • ½ cup buttermilk
  • 2 large eggs

Dry Coating

  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 ¼ cups Parmesan cheese (grated)

Frying and Air Frying

  • Vegetable oil (or other high smoke point oil, for frying)
  • Olive oil cooking spray (for air frying)

Garnish

  • Fresh basil (optional garnish)

Instructions

  1. Drain the Tomatoes: Line a wire rack with a couple of layers of paper towels. Lay the sliced tomatoes on the paper towels and sprinkle with garlic powder. Let them drain for 20 minutes, flipping halfway through to remove excess moisture.
  2. Prepare the Dredging Station: In a medium bowl, whisk together the buttermilk and eggs until combined. In another bowl, mix cornmeal, flour, grated Parmesan cheese, salt, and pepper. Line a baking sheet with parchment paper and set aside for coated tomatoes.
  3. Dry the Tomatoes: After 20 minutes, blot the tomato slices with paper towels to remove any remaining moisture, ensuring they are as dry as possible for proper coating.
  4. Coat the Tomatoes: Dip each tomato slice first into the buttermilk and egg mixture, then dredge it thoroughly in the cornmeal mixture. Arrange the coated slices on the prepared baking sheet. Repeat until all slices are coated.
  5. Frying Option – Heat Oil: Pour ½ to 1 inch of vegetable oil into a large, deep skillet and heat it to 350ºF (175ºC). Prepare a large plate lined with paper towels for draining the fried tomatoes.
  6. Fry the Tomato Slices: In batches, add the coated tomato slices to the skillet. Fry until golden brown on one side, about 2 to 4 minutes, then flip and fry the other side until equally golden brown.
  7. Drain the Fried Tomatoes: Transfer the fried slices to the paper towel-lined plate to drain excess oil. Let cool slightly before serving.
  8. Air Frying Option – Prepare Basket: Lightly spray the air fryer basket with olive oil cooking spray. Place 4 to 5 coated tomato slices in the basket in a single layer and mist the tops with olive oil spray.
  9. Air Fry the Tomatoes: Cook at 400ºF (204ºC) for 4 to 5 minutes until the tops are golden brown. Flip the tomato slices, spray again with olive oil, and continue air frying for another 2 to 4 minutes until both sides are crisp and golden.
  10. Serve and Garnish: Once fried, arrange the tomato slices on a serving plate. Garnish with fresh basil if desired and enjoy your crispy fried tomatoes.

Notes

  • Ensure tomatoes are dried well before coating to prevent soggy crusts.
  • The Parmesan cheese in the coating adds a savory depth and helps form a crisp crust.
  • Use a high smoke point oil like vegetable, canola, or peanut oil for frying to avoid burning.
  • For a healthier option, air frying provides a lighter yet crispy alternative.
  • Adjust cooking times slightly depending on tomato thickness and air fryer model.
  • Fresh basil adds a nice aromatic touch but can be omitted if unavailable.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://saraflavors.com/crispy-fried-tomatoes-with-parmesan-recipe/