Instructions:
1. Place tomato slices on paper towel-lined racks and sprinkle with garlic powder. Let drain for 20 minutes, patting dry if needed.
2. In one bowl, whisk together buttermilk and eggs. In another bowl, mix the cornmeal, flour, parmesan, salt and pepper.
3. Working in batches, dredge tomato slices in the buttermilk mixture, then the cornmeal mixture to fully coat.
4. For frying: Heat 1/2 inch oil in a skillet over medium heat until shimmering. Fry tomatoes for 2-4 minutes per side until golden brown. Drain on paper towels.
5. For air frying: Arrange breaded tomatoes in a single layer in the air fryer basket, spray with olive oil. Air fry at 400°F for 8-10 minutes, flipping halfway through.
6. Let cool slightly and serve the fried red tomatoes warm, garnished with fresh basil if desired.
7. Make the most of those juicy summer tomatoes with this downright craveable Southern twist! Crispy fried perfection.
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