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 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


  1. 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.
  2. Slice tomatoes, then dip each slice into the flour, then the egg, then the breadcrumbs; set all of the coated tomatoes onto a plate.
  3. Next, make the corn salsa: combine all ingredients into a bowl and set aside.
  4. 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.
  5. 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.
  6. Enjoy!


*Be careful not to fry too long; otherwise, the tomatoes will get soggy and the breadcrumbs will fall off.