Fried Red Tomatoes
What? Everybody knows it’s fried green tomatoes, right? Not at this whistle-stop.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
Use two forks to turn the tomatoes quickly. This recipe can easily be doubled and cooked in two batches; change the oil and wipe out the skillet between batches.
Instructions
1.
Line wire rack with triple layer of paper towels. Evenly space tomato slices on rack, sprinkle with granulated garlic, and let drain for 40 minutes, flipping halfway through draining.
2.
Line rimmed baking sheet with parchment paper. Whisk buttermilk and egg together in shallow dish. Combine cornmeal, flour, Parmesan, ¾ teaspoon salt, ¼ teaspoon pepper, and cayenne in second shallow dish. Lightly pat tops of tomatoes with paper towels to remove any accumulated liquid. Working with one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to prepared sheet.
3.
Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add all tomato slices to skillet and fry until golden brown, 2 to 4 minutes per side. Transfer to platter and sprinkle with basil. Serve with lemon wedges.
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