Ingredients:
| Ingredients | Quantity |
|---|---|
| Large ripe red tomatoes, sliced about 1/2 inch thick | 4 tomatoes |
| All-purpose flour | 1 cup |
| Large eggs, beaten | 2 eggs |
| Cornmeal | 1 cup |
| Panko breadcrumbs | 1 cup |
| Salt | 2 teaspoons, more for seasoning |
| Black pepper | 1 teaspoon, more for seasoning |
| Paprika | 1/4 teaspoon (optional for a hint of spice) |
| Vegetable oil | For frying |
Instructions:
- Coating the Tomatoes: Begin by setting up a dredging station with three shallow bowls—one for flour, one for beaten eggs, and one for a mixture of cornmeal and panko breadcrumbs seasoned with salt, pepper, and paprika.
- Dipping and Coating: Dip each tomato slice into the flour, ensuring both sides are lightly coated. Shake off any excess flour before submerging the slice into the beaten eggs. Finally, press each slice into the cornmeal and breadcrumb mixture, coating both sides evenly for a crispy exterior.
Frying:
- Heating the Oil: Fill a large skillet with vegetable oil, heating it over medium flame until hot but not smoking. The oil should be about 1/2-inch deep to ensure proper frying.
- Frying the Tomatoes: Carefully place the coated tomato slices into the skillet without overcrowding, allowing them to fry until golden brown—approximately 2-3 minutes on each side. Use a slotted spoon to transfer the fried tomatoes to a wire rack or plate lined with paper towels to drain any excess oil.