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Home » Recipes » Sides

Fried Tomatoes with Corn Salsa

By Erin · June 16, 2020 · Updated October 1, 2021 · 21 Comments

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Vegetarian
fried tomato slices topped with corn with text overlay

These Fried Tomatoes are on another level! They're fried in a skillet, then topped with a simple, flavorful corn salsa, meaning they can be enjoyed on their own or as a side dish to any meal. 

stack of fried tomatoes with corn on top

I tried these fried tomatoes when Miguel and I were in Barcelona, and I immediately knew that I wanted to recreate them. I think we can all agree that fried food tastes best, but fried tomatoes? They're on another level, and are amazing on their own or as a side to any meal.

Recipe features

  • Tomatoes coated in breadcrumbs then fried in a skillet
  • They're delicious on their own or as a side to any meal
  • The corn salsa is made with corn, jalapeño and feta cheese and pairs perfectly with tomatoes

ingredients on a table with text overlay

Ingredient notes:

Tomatoes - Preferably heirloom or beefsteak

Breadcrumbs - Love using Panko breadcrumbs (regular or gluten free)

Oil - Any neutral-flavored oil works. I always opt for olive oil or avocado oil, especially when using a large quantity.

Corn - Fresh or frozen

Feta cheese - Cheese is optional. As always, I think cheese makes everything better, but I also understand not everyone tolerates it well. So, if you want to keep these dairy free, omit the feta.

Step-by-step instructions

Step 1: Slice the tomatoes into ½" slices, then set up an assembly line by adding the flour into a bowl, the egg into a bowl and the breadcrumbs into a separate bowl.

sliced tomatoes in a cutting board

Step 2: Dip each tomato slice into the flour first, then into the egg, and lastly into the breadcrumbs until it's completely coated.

tomato slices dipped in breadcrumbs

Step 3: Make the corn salsa. Add corn, feta, cilantro, onion, and jalapeño to a bowl and stir to combine, then set aside.

corn salsa in a bowl

Step 4: Pour oil into a deep skillet, turn heat onto medium-high, then fry the tomatoes for approximately 1 minute per side, or until they're golden brown. Use kitchen tongs to remove them and place then on a towel-lined plate.

fried tomatoes in a skillet

Step 5: Assemble. Top each fried tomato slice with a spoonful of corn salsa, then add another slice on top and a spoonful of salsa on top of that, essentially layering the tomatoes and salsa.

FAQs and Tips

  • Make sure to use kitchen tongs to remove the fried tomatoes from the oil because they will be HOT, and using a fork could cause them to fall apart.
  • You want to be careful to not fry the tomatoes for too long; otherwise, they can get soggy and the breadcrumbs will fall off.
  • Can't find Panko breadcrumbs (or the store is all out)? Plain regular breadcrumbs will work just fine.

Are fried tomatoes healthy?

I think we all know the answer to this, but fried food definitely isn't healthy. However, I think of this recipe as more of a treat, and trust me when I say it's well worth it.

How should I store these?

As with most fried foods, these tomatoes are best when served fresh, and therefore I don't recommend prepping them in advance. However, if you have leftovers, simply store them on a plate in the refrigerator.

  • To reheat: place them in a skillet with a bit of oil and cook until warm.

fried tomato slices topped with corn

Related recipes

  • Honey Roasted Tomatoes
  • Guacamole Salsa
  • Chimichurri Cauliflower Steak
  • Broccoli Potato Burgers

If you made this recipe, be sure to leave a comment and star rating. Thanks!

fried tomato slices topped with corn

Fried Tomatoes with Corn Salsa

These Fried Tomatoes are on another level! They're fried in a skillet, then topped with a simple, flavorful corn salsa, meaning they can be enjoyed on their own or as a side dish to any meal. 
5 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Author: Erin

Ingredients

for the tomatoes:

  • 2 large tomatoes preferably beefsteak or heirloom
  • ¼ cup all purpose flour
  • ¼ teaspoon 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
  • ¼ cup feta cheese
  • ½ jalapeño seeds removed and sliced
  • 3 tablespoon red onion diced
  • 2 tablespoon cilantro
  • Pinch salt and pepper

Instructions

  • 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 or until golden brown, 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.
  • Enjoy!

Video

Notes

-Be careful not to fry too long; otherwise, the tomatoes will get soggy and the breadcrumbs will fall off.
-I don't recommend making these ahead of time because fried foods are best when served fresh. However, if you have have leftovers, simply store them on a plate in the refrigerator. To reheat: place them back into a skillet with oil and fry until warm. 

Nutrition

Calories: 228kcal | Carbohydrates: 29g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 234mg | Potassium: 285mg | Fiber: 3g | Sugar: 5g | Vitamin A: 806IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in June 2018. It was updated with new text and photos in June 2020.

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Bacon Guacamole »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Rosie says

    July 29, 2022 at 12:15 am

    5 stars
    I tried these for dinner tonite. Came out perfect. Thanks for the wonderful Easy peasy recipe.

    Reply
    • Erin says

      July 29, 2022 at 8:01 am

      One of my favorite ways to use up tomatoes -- I'm glad you liked the recipe!

      Reply
  2. Vanessa says

    September 23, 2020 at 3:03 pm

    Thanks for sharing! Does the salsa keep long?

    Reply
    • Erin says

      September 24, 2020 at 3:23 pm

      The salsa will keep for a few days in the refrigerator, but I'd recommend eating the tomatoes right away so they don't get mushy.

      Reply
  3. Suzanne says

    September 23, 2020 at 3:02 pm

    This looks so good! What a great late summer or early fall appetizer or side!

    Reply
  4. Steph says

    July 27, 2020 at 1:01 am

    This recipe looks delicious! I haven’t tried it yet but will do very soon. Does the tomato create some kind of sauce or liquid? Or it doesn’t need it?

    Reply
    • Erin says

      July 27, 2020 at 8:18 am

      Hi Steph! Personally, I don't think it needs it, but if you want to add a sauce you could add a side of guacamole which I think would pair nicely with the corn salsa.

      Reply
  5. Mary Guillory says

    July 09, 2020 at 3:47 pm

    5 stars
    I made this with Green Tomatoes!!!! OMG!! Soooooo Good!!! Thank you! Was a great way to get my green tomato fix!!

    Reply
  6. Kristin Barton Robinson says

    July 01, 2020 at 11:38 am

    5 stars
    I made these the other night and they were fabulous! I grilled some fresh corn which added even more flavor! So good....next time I will slice up some avocado to add as well. But this is my absolute favorite side dish to make now and bring to dinner parties as well. WOW!!!

    Reply
    • Erin says

      July 01, 2020 at 2:25 pm

      Woohoooo -- love the addition of avocado! Glad these were a hit.

      Reply
  7. Asha says

    June 28, 2020 at 8:27 pm

    This recipe was so delicious!!! Frying can be intimidating but they turned out great!!!

    Reply
    • Erin says

      June 29, 2020 at 9:31 am

      Thanks for the comment Asha -- so glad they were a hit!

      Reply
  8. Tracie says

    June 23, 2020 at 5:58 pm

    Can you make this in air fryer?

    Reply
    • Erin says

      June 23, 2020 at 6:15 pm

      Yes! I haven't tested it so I don't know the exact times, but it should definitely work.

      Reply
  9. Kathy says

    June 23, 2020 at 4:43 pm

    Can you use green tomatoes in this recipe. Or is it just more flavorful with the ripe tomatoes?

    Reply
    • Erin says

      June 23, 2020 at 4:58 pm

      Yes, green tomatoes work too!

      Reply
  10. Sheila says

    June 11, 2018 at 5:15 am

    This is also one of my favorite appetizers. We usually have this with bbq back ribs. OMG! Now, I am hungry. Will definitely have this tomorrow.

    Reply
  11. Brittany Audra @ Audra's Appetite says

    June 05, 2018 at 3:08 pm

    I planted tons of beefsteak tomatoes in our garden this year! Feta goes great with EVERYTHING 🙂

    Reply
    • Erin says

      June 06, 2018 at 2:27 pm

      Ahhh then you NEED to make these!

      Reply
  12. Ashlyn @ The Pedantic Foodie says

    June 05, 2018 at 2:44 pm

    These sound (and look!!) incredible!

    Reply
    • Erin says

      June 06, 2018 at 2:27 pm

      Thank you!!

      Reply

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