All due respect to the incredible fried green tomatoes many of us love to eat. Dipped in ranch dressing of course. Well holy Whistle Stop Cafe, you simply have to try this new take on fried tomatoes.

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Fried red ripe tomatoes! Yes. This combo is full of flavor that will knock it in your watch pocket. Don’t trust me. Just try it.

Moisture is the enemy of a crispy crust on a fried ripe tomato. To get rid of the excess moisture, thinly slice tomatoes and let them dry on a paper towel. Make a ‘glue’ buttermilk and egg batter in which to dip them, before dragging them in a mixture of cornmeal flour and Parmesan.

Quickly fry the tomato slices in hot oil to sear the crust, but don't overcook the interior. Fry for 2-4 minutes on each side until golden brown.


-Red ripe tomatoes


-Cup of buttermilk

-Large egg


-All-purpose flour

-Grated parmesan cheese

-Salt and pepper

-Cayenne pepper

-Vegetable oil

-Lemon wedges


Use two forks to turn the tomatoes quickly. This recipe can easily be doubled and cooked into batches.

Transfer to a platter & sprinkle with basil. Serve with lemon wedges. Dip in ranch dressing if desired.

Fried red tomatoes are so delicious. More restaurants should serve this dish.

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