Instructions:
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Prepare Coatings: Set up three shallow bowls. Place flour in the first. In the second, add the beaten eggs. In the third, combine cornmeal, panko breadcrumbs, salt, pepper, and paprika if using.
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Dredge Tomatoes: Lightly coat each tomato slice in flour, tapping off any excess. Dip into the beaten eggs, letting excess drip away. Finally, press the slice into the cornmeal and panko mixture until thoroughly coated.
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Heat Oil: Pour vegetable oil into a large skillet to a depth of about ½ inch. Heat over medium until shimmering but not smoking.
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Fry Tomatoes: Carefully place coated tomato slices into the hot oil, avoiding crowding the pan. Fry for 2-3 minutes on each side, until golden and crisp.
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Drain: Remove the tomatoes with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil. While hot, sprinkle lightly with additional salt and pepper.
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Serve: Enjoy immediately while crisp and warm!
Variations & Tips:
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Swap all-purpose flour for a gluten-free flour blend and use gluten-free breadcrumbs to make this dish gluten-free.
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For a lighter option, try air-frying the coated tomato slices instead of deep frying.
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Play with flavors in the breading—dried herbs like basil, thyme, or oregano add a wonderful aromatic touch.
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Any leftovers can be reheated in the oven to revive their crispy texture.
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Get the kids involved by letting them help coat the tomato slices—a fun way to teach cooking skills!