Alright, so I usually use green tomatoes, but these tasted much better!

5. Pour approximately 1/2 inch of vegetable oil into a big pan and heat it over medium heat until it’s hot but not smoking.
6. Gently add the tomato slices to the pan, being sure not to crowd them, and cook for two to three minutes on each side, or until golden brown.
7. To drain, move them with a slotted spoon to a plate or wire rack covered with paper towels. While still heated, gently season with a little extra salt and pepper.

8. Serve right away to enjoy them while they’re still perfectly crispy!
Variations & Advice: – Use gluten-free breadcrumbs and your preferred gluten-free flour blend in place of all-purpose flour for a gluten-free alternative.
– To reduce the amount of oil you consume, consider doing a “fry” in the air fryer. Even without as much oil, you can still get that delicious crisp. Feel free to play around with the spices in the breadcrumb mixture. Herbs such as thyme, basil, or oregano may give the tomatoes a deliciously fragrant touch.
– It’s possible to restore some of the crispiness to leftovers by reheating them in the oven, but I doubt that will happen.
– Cooking is, as always, about making it your own, so feel free to modify and add to this recipe to suit the tastes of your family. Involve the kids in the process of learning how to use the kitchen by teaching them to dip and coat the tomato slices!