Ohhh yes 😌 fried green tomatoes—crispy on the outside, tangy on the inside, pure Southern comfort. Here’s a classic, no-fail recipe:
Ingredients (Serves 4)
- 3–4 firm green tomatoes
- Salt & pepper
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal (or breadcrumbs)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1/4 cup milk or buttermilk
- Vegetable oil, for frying
Instructions
- Prep the tomatoes
- Slice tomatoes into 1/4-inch thick slices.
- Lightly salt them and let sit 5–10 minutes, then pat dry.
- Set up dredging station
- Bowl 1: flour
- Bowl 2: eggs + milk (whisked)
- Bowl 3: cornmeal mixed with paprika, garlic powder, salt, and pepper
- Coat the tomatoes
- Dredge each slice in flour, dip in egg mixture, then coat in cornmeal mixture. Press gently so it sticks.
- Fry
- Heat about 1/2 inch oil in a skillet over medium heat.
- Fry tomatoes in batches for 2–3 minutes per side until golden brown.
- Drain & serve
- Remove and drain on paper towels. Serve hot.
🧂 Tips & Variations
- Use buttermilk instead of milk for extra tang.
- Mix Parmesan into the cornmeal for extra flavor.
- For extra crunch: half cornmeal, half panko breadcrumbs.
🥣 Optional Dipping Sauces
- Comeback sauce
- Remoulade
- Ranch or spicy mayo
If you want, I can drop a crispy oven-baked version or a restaurant-style remoulade sauce recipe to go with them 😏
