Name: Fried Red Tomatoes
Total time: 1 h 15 min
Ingredients: 8 ounces plum tomatoes , ends trimmed, sliced 1/4 inch thick; 1/2 teaspoon granulated garlic; 1/3 cup buttermilk; 1 large egg; 2/3 cup cornmeal; 1/3 cup all-purpose flour; 1 ounce Parmesan cheese , grated (1/2 cup); Salt and pepper; 1/8 teaspoon cayenne pepper; 1/2 cup vegetable oil; 2 tablespoons minced fresh basil; Lemon wedges

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.

Before You Begin

Use two forks to turn the tomatoes quickly. This recipe can easily be doubled and cooked in two batches; change the oil and wipe out the skillet between batches.

Instructions

Line wire rack with triple layer of paper towels. Evenly space tomato slices on rack, sprinkle with granulated garlic, and let drain for 40 minutes, flipping halfway through draining.

Line rimmed baking sheet with parchment paper. Whisk buttermilk and egg together in shallow dish. Combine cornmeal, flour, Parmesan, ¾ teaspoon salt, ¼ teaspoon pepper, and cayenne in second shallow dish. Lightly pat tops of tomatoes with paper towels to remove any accumulated liquid. Working with one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to prepared sheet.

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add all tomato slices to skillet and fry until golden brown, 2 to 4 minutes per side. Transfer to platter and sprinkle with basil. Serve with lemon wedges.