Ingredients
Method
- Combine flour and spices in a large shallow bowl. Whisk to incorporate and set aside.
- Slice each tomato into 1/4-inch pieces using a mandoline or sharp knife. Arrange the slices on a large cookie sheet and season with salt and pepper.
- Dredge each slice in the flour mixture, shake off the excess, and return to the cookie sheet. Let sit for 5 minutes until the flour is absorbed, then dredge a second time and shake off the excess again.
- Heat one inch of vegetable oil in a large deep skillet over medium heat. Once shimmering, add the tomatoes and fry for 3 to 5 minutes per side until brown and crispy.
- Transfer golden brown tomatoes to a paper towel-lined plate. Fry the remaining tomatoes in batches and serve warm with hot mayo sauce.
Hot Mayo Sauce
- Combine all ingredients in a large bowl and whisk to incorporate. Adjust the spice level to your preference.
Nutrition
Notes
Tomato Selection: I always look for tomatoes that are rock hard and bright green because any hint of pink means they will turn mushy once they hit the hot oil.
The Double Dredge: I discovered that letting the first layer of flour sit for a few minutes is the only way to get that thick, golden crust to actually stick instead of sliding right off the tomato slice.
Temperature Check: I usually drop a tiny pinch of the flour mixture into the skillet to see if it sizzles immediately, which tells me the oil is hot enough to crisp the tomatoes without making them greasy.
Sauce Adjustments: I like to start with just two tablespoons of hot sauce and taste as I go, sometimes adding an extra pinch of horseradish if I want that signature sinus clearing kick.
Leftover Strategy: If you have extras, please skip the microwave and pop them into a hot oven or an air fryer for a couple of minutes to bring back that essential crunch.
Slicing Perfection: I prefer using a mandoline to get perfectly even quarter inch slices, which ensures every single piece in the batch finishes cooking at the exact same time.