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.
Fried Tomatoes with 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 egg
- 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.