Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!

Heating the Oil: Fill a large skillet with vegetable oil, heating it over medium flame until hot but not smoking. The oil should be about 1/2-inch deep to ensure proper frying.

Frying the Tomatoes: Carefully place the coated tomato slices into the skillet without overcrowding, allowing them to fry until golden brown—approximately 2-3 minutes on each side. Use a slotted spoon to transfer the fried tomatoes to a wire rack or plate lined with paper towels to drain any excess oil.