Alright, so I usually use green tomatoes, but these tasted much better!

A delicious take on the Southern staple, fried green tomatoes, are fried red tomatoes. This recipe adds a hint of sweetness and a wonderfully sensitive texture, making them just as cozy and fulfilling as garden tomatoes that are ripening faster than you can pick. It may be a Sunday dinner, a family get-together, or just a fresh way to enjoy the abundance of your garden crop. Even the pickiest young palates may enjoy the rich, juicy taste of Fried Red Tomatoes with a crispy skin.
This recipe is perfect for a cosy lunchtime served with a grilled cheese sandwich or a big scoop of creamy mashed potatoes. To counteract the richness of the tomatoes, consider a simple garden salad dressed in a tart vinaigrette for a lighter side dish. Remember that Fried Red Tomatoes are a great side dish or topping for your omelet or morning eggs. It’s a certain way to make your day happier.

Fried Red Peppers

Servings: four to six
Ingredients:-Cut four big, ripe red tomatoes into 1/2-inch thick slices.
– One cup all-purpose flour – Two big beaten eggs

– One cup cornmeal
– 1 cup breadcrumbs from Panko
– Two tsp salt; more for seasoning
– One teaspoon black pepper, plus more for flavor
– 1/4 teaspoon paprika (optional; adds a little kick of heat)
– Frying vegetable oil
Instructions:

1. Divide the flour among three shallow basins and add the beaten eggs, panko breadcrumbs, and cornmeal to each. For uniform seasoning, combine paprika, salt, and pepper into the cornmeal and breadcrumb mixture.
2. Gently cover both sides of the tomato slices with flour by dipping them in it first. Get rid of any extra.
3. Dredge the floured tomato, allowing excess to fall off, in the beaten eggs.
4. Finally, press each slice into the mixture of breadcrumbs and cornmeal, being sure to cover both sides well for a crispy outside.

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