Fried Tomatoes with Corn Salsa
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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.
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
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 1/2″ 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.
Step 2: Dip each tomato slice into the flour first, then into the egg, and lastly into the breadcrumbs until it’s completely coated.
Step 3: Make the corn salsa. Add corn, feta, cilantro, onion, and jalapeño to a bowl and stir to combine, then set aside.
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.
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.
Related recipes
If you made this recipe, be sure to leave a comment and star rating. Thanks!
Fried Tomatoes with Corn Salsa
Video
Ingredients
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
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!
Notes
Nutrition
UPDATE NOTE: This post was originally published in June 2018. It was updated with new text and photos in June 2020.
This was amazing!! I made it all vegan and added a couple of my own touches. I am not big on tomatoes but I will eat this all day long! So yummy !
One of my favorite summertime recipes — I’m glad to hear you enjoyed it!
Erin made these for my granddaughter nicked named airbear which is Reely Erin she
said they were great
I tried these for dinner tonite. Came out perfect. Thanks for the wonderful Easy peasy recipe.
One of my favorite ways to use up tomatoes — I’m glad you liked the recipe!
Thanks for sharing! Does the salsa keep long?
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.