These Fried Tomatoes are the perfect summertime appetizer, especially when paired with a feta-filled corn salsa.
Oh what, you’ve never had FRIED TOMATOES?! Yeah I hadn’t either until I went to Picnic, our favorite brunch spot in Barcelona. I wasn’t going to order them, but then a lady sitting nearby ordered them and I immediately knew I needed them in my life.
Fried. freaking. tomatoes. I can’t! But I totally, totally can.
Miguel and I spent this past weekend in Columbus visiting my high school bestie; it was amazing, but between Barcelona and Columbus, my diet has been a bit questionable lately. I’m not one to overthink what I eat, but I’m very aware when I go DAYS without consuming vegetables. I think that needs to change ASAP.
Even though these tomatoes are fried, they’re still a vegetable (jk I know tomatoes are a fruit—just roll with me here). Tomatoes+corn=healthy. …errrr, healthier than tacos and ice cream anyway. WHATEVER, these fried tomatoes are the best—healthy or not—and they make for a great summertime appetizer or side dish. Plus, they’re unique and unexpected, aka people WILL be impressed by these.
Since I don’t own a deep fryer, I opted to use a deep skillet to fry these tomatoes. Basically, you’ll just want to add a bunch of oil (I used olive oil, but avocado oil would work too) to the skillet, then add the prepared tomatoes and fry them for 1-2 minutes.
As for the corn salsa, it’s pretty basic minus the fact that I added feta cheese! It makes all the difference and it pairs perfectly with the tomatoes and just screams summer.Print
Fried Tomatoes with Corn Salsa
These fried tomatoes are the perfect summertime appetizer, especially when combined with fresh corn salsa.
for the tomatoes:
2 large tomatoes, preferably beefsteak or heirloom
1/4 cup all purpose flour
1/4 tsp smoked paprika
Pinch salt and pepper
1 cup panko breadcrumbs
1 cup oil of choice (I used olive oil)
for the salsa:
1 cup cooked corn
1/4 cup feta cheese
1/2 jalapeño, seeds removed and sliced
3 tbsp red onion, diced
2 tbsp cilantro
Pinch salt and pepper
- Combine flour, paprika, salt and pepper together and pour mixture onto a plate. Then, whisk egg in a bowl; set aside. Last, pour breadcrumbs out onto a separate plate, creating an assembly line or flour, egg and breadcrumbs.
- Slice tomatoes, then dip each slice into the flour, then the egg, then the breadcrumbs; set all of the coated tomatoes onto a plate.
- Next, make the corn salsa: combine all ingredients into a bowl and set aside.
- Now, fry the tomatoes. Add the oil to a deep skillet over medium-high heat and wait 30 seconds or so before adding a few of the tomato slices. Fry tomatoes on both sides* for approximately 1 minute, then use kitchen tongs to remove them and place them on a plate. Repeat this until all of the tomatoes have been fried.
- To assemble: Lay one of the fried tomatoes down and top it with a spoonful of corn salsa, then repeat this one more time for a fully stacked dish.
*Be careful not to fry too long; otherwise, the tomatoes will get soggy and the breadcrumbs will fall off.