Fried Red Tomatoes
What? Everybody knows it’s fried green tomatoes, right? Not at this whistle-stop.
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 buttermilk and egg in which to dip them before dredging them in a mixture of cornmeal, flour, and Parmesan. We quickly shallow-fried the tomato slices in hot oil to sear the crust but not overcook the interior.