Imagine biting into a crispy, golden-brown slice of tomato that's perfectly seasoned and fried to absolute perfection - a classic Southern delicacy that transforms an ordinary vegetable into a mouthwatering masterpiece! These Batter Dipped Fried Tomatoes aren't just a side dish; they're a culinary experience that will transport you straight to a charming Southern kitchen, where comfort food reigns supreme. Whether you're looking to impress dinner guests or satisfy a craving for something deliciously unique, this recipe is about to become your new favorite kitchen adventure.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 2 large tomatoes, sliced
- 1 cup all-purpose flour
- 1 cup buttermilk
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Wash and slice tomatoes into 1/4-inch thick rounds, ensuring they are uniform in thickness for even cooking.
- Prepare three separate shallow dishes: one with all-purpose flour seasoned with salt and pepper, one with buttermilk, and one empty plate for the finished tomatoes.
- Heat vegetable oil in a large, heavy-bottomed skillet or cast-iron pan to 350°F (175°C). The oil should be about 1/2 inch deep for proper frying.
- Dredge each tomato slice first in the seasoned flour, coating both sides completely and shaking off excess.
- Dip the floured tomato slice into buttermilk, allowing excess to drip off.
- Return the slice to the flour mixture for a second coating, ensuring a thick, even batter covers the tomato.
- Carefully place battered tomato slices into hot oil, cooking 2-3 minutes per side until golden brown and crispy.
- Remove fried tomatoes with a slotted spatula and drain on paper towels to remove excess oil.
- Sprinkle with additional salt if desired and serve immediately while hot and crispy.
Tips
- Choose firm, slightly underripe tomatoes for the best frying results. They'll hold their shape better and provide a perfect texture.
- Maintain consistent oil temperature at 350°F to ensure even cooking and prevent soggy or greasy tomatoes.
- Use a cast-iron skillet if possible - it distributes heat more evenly and helps create that perfect golden-brown crust.
- Don't overcrowd the pan. Fry tomato slices in batches to maintain oil temperature and ensure each slice gets crispy.
- Let excess oil drain on a wire rack or paper towels to keep the coating crisp and prevent sogginess.
- Serve immediately for the best texture and flavor - these tomatoes are at their prime when hot and fresh out of the fryer!
- Experiment with seasonings in your flour mixture, like adding a pinch of cayenne or garlic powder for extra flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: g
Cholesterol: 10mg
