Pioneer Woman Fried Red Tomatoes is made with vegetable oil, a large egg, ground cornmeal, cornstarch, kosher salt, freshly ground black pepper, a firm large heirloom tomato, white sandwich bread, mayonnaise, and fresh basil leaves. This delicious Fried Red Tomatoes recipe creates a tasty sandwich that takes about 20 minutes to prepare and can serve up to 2 people.
Ingredients Needed:
- Vegetable oil (for frying)
- 1 large egg
- 1/4 cup ground cornmeal
- 2 tablespoons cornstarch
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1 firm large heirloom tomato, cut into 1/4- to 1/2-inch slices
- 2 slices white sandwich bread
- 2 tablespoons mayonnaise
- Handful of fresh basil leaves
How To Make Fried Red Tomatoes:
- Heat the Oil: Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat it over high heat until hot.
- Prepare the Coating: Break the egg into a bowl and whisk it until smooth. In a separate bowl, mix the cornmeal, cornstarch, salt, and pepper.
- Coat the Tomatoes: Dip the tomato slices first in the whisked egg, then coat them in the cornmeal mixture, ensuring they are fully covered.
- Fry the Tomatoes: Carefully add the coated tomato slices to the hot skillet and fry for 1 to 2 minutes on each side or until golden brown and crispy.
- Assemble the Sandwich: Spread mayonnaise on both slices of bread and sprinkle with salt and pepper. Pile the fried tomatoes on one slice, and add fresh basil leaves on the other. Press the slices together to form a sandwich and cut in half.
- Serve: Enjoy immediately while warm and crispy!
Recipe Tips
- Choose Firm Tomatoes: Use firm heirloom tomatoes for the best results. They hold their shape well when frying and have great flavor.
- Heat the Oil Properly: Make sure the oil is hot before adding the tomatoes. If the oil isn’t hot enough, the tomatoes will soak up too much oil and become greasy.
- Coat Evenly: Dip the tomato slices in the egg and then the cornmeal mixture thoroughly. This ensures a crispy coating all around.
- Don’t Crowd the Pan: Fry the tomatoes in batches if needed. Overcrowding can lower the oil temperature and result in soggy tomatoes.
- Serve Immediately: Enjoy the fried tomatoes right after cooking for the best taste and texture. They are crispiest when served warm.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Fried Red Tomatoes cool down to room temperature. Then, put them in a sealed container and store them in the fridge. They will stay good for up to 2 days.
- Reheating: To reheat leftover Fried Red Tomatoes, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until crispy again. Avoid using the microwave, as it can make them soggy.
Nutrition Facts
Serving Size: 1 medium fried red tomato (166g)
- Calories: 272
- Total Fat: 19g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 498mg
- Potassium: 498mg
- Total Carbohydrate: 9g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 3g
Try More Pioneer Woman Recipes:
- Pioneer Woman Turkey Meatballs
- Pioneer Woman Arrabiata Sauce
- Pioneer Woman Taco Potatoes
- Pioneer Woman Brown Bread
- Pioneer Woman Mediterranean Artichoke Dip
Pioneer Woman Fried Red Tomatoes
Description
Pioneer Woman Fried Red Tomatoes is made with vegetable oil, a large egg, ground cornmeal, cornstarch, kosher salt, freshly ground black pepper, a firm large heirloom tomato, white sandwich bread, mayonnaise, and fresh basil leaves. This delicious Fried Red Tomatoes recipe creates a tasty sandwich that takes about 20 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Heat the Oil: Pour vegetable oil into a skillet to a depth of about 1/4 inch and heat it over high heat until hot.
- Prepare the Coating: Break the egg into a bowl and whisk it until smooth. In a separate bowl, mix the cornmeal, cornstarch, salt, and pepper.
- Coat the Tomatoes: Dip the tomato slices first in the whisked egg, then coat them in the cornmeal mixture, ensuring they are fully covered.
- Fry the Tomatoes: Carefully add the coated tomato slices to the hot skillet and fry for 1 to 2 minutes on each side or until golden brown and crispy.
- Assemble the Sandwich: Spread mayonnaise on both slices of bread and sprinkle with salt and pepper. Pile the fried tomatoes on one slice, and add fresh basil leaves on the other. Press the slices together to form a sandwich and cut in half.
- Serve: Enjoy immediately while warm and crispy!
Notes
- Choose Firm Tomatoes: Use firm heirloom tomatoes for the best results. They hold their shape well when frying and have great flavor.
- Heat the Oil Properly: Make sure the oil is hot before adding the tomatoes. If the oil isn’t hot enough, the tomatoes will soak up too much oil and become greasy.
- Coat Evenly: Dip the tomato slices in the egg and then the cornmeal mixture thoroughly. This ensures a crispy coating all around.
- Don’t Crowd the Pan: Fry the tomatoes in batches if needed. Overcrowding can lower the oil temperature and result in soggy tomatoes.
- Serve Immediately: Enjoy the fried tomatoes right after cooking for the best taste and texture. They are crispiest when served warm.
Pioneer Woman Fried Red Tomatoes