Description
Fried Green Tomatoes are a classic Southern dish featuring tart, firm green tomatoes sliced, coated in a crispy seasoned mixture of flour, cornmeal, and breadcrumbs, then fried to golden perfection. This quick and easy recipe yields crunchy, flavorful slices that are perfect as a snack, appetizer, or side dish.
Ingredients
Scale
Tomatoes
- 4 large green tomatoes
Coating Mixture
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Egg Wash
- 2 eggs
- 1/4 cup milk
For Frying
- Vegetable oil (for frying)
Instructions
- Slice Tomatoes: Slice the green tomatoes into 1/4 inch thick slices, ensuring even thickness for uniform cooking.
- Prepare Coating Mixture: In a shallow dish, combine the all-purpose flour, cornmeal, breadcrumbs, salt, black pepper, and cayenne pepper if using. Mix well to evenly distribute the seasoning.
- Make Egg Wash: In another shallow dish, whisk together the eggs and milk until fully blended to create the binding mixture.
- Coat Tomato Slices: Dip each tomato slice first into the egg wash, allowing excess to drip off, then dredge it thoroughly in the flour mixture to coat all sides.
- Fry Tomatoes: Heat vegetable oil in a skillet over medium-high heat until hot but not smoking. Fry the coated tomato slices in batches until they turn golden brown and crispy, about 2-3 minutes per side.
- Drain and Serve: Remove the fried tomatoes from the oil and place them on paper towels to drain excess oil. Serve hot for the best taste and texture.
Notes
- For extra crispiness, double dip the tomato slices by repeating the egg wash and flour mixture coating steps.
- Use green tomatoes that are firm to ensure they hold their shape during frying.
- Adjust cayenne pepper to taste or omit if you prefer a milder flavor.
- Serve with a dipping sauce such as remoulade, ranch, or spicy mayo for added flavor.
- Keep cooked tomatoes warm in a low oven if preparing in batches.
