Fried Red Tomatoes

3 comments
By

Appears in Cook's Country June/July 2016

What? Everybody knows it’s fried green tomatoes, right? Not at this whistle-stop.

SERVES 4

TIME 35 minutes, plus 40 minutes draining

Fried Red Tomatoes

WHY THIS RECIPE WORKS

Moisture is the enemy of a crispy crust on a fried ripe tomato. To rid the tomatoes of excess moisture, we sliced them thin and let them drain on a layer of paper towels. To help the coating adhere to the tomatoes, we made a “glue” of butte...

Print