Ohhh yes 😏🍅 Fried Green Tomatoes—crispy, tangy, golden perfection. A Southern classic that’s crunchy on the outside and tender inside.
🍅 Fried Green Tomatoes
Ingredients (serves 4)
- 3–4 firm green tomatoes
- Salt & black pepper
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup milk
- 1 cup cornmeal (or mix ½ cup cornmeal + ½ cup breadcrumbs for extra crunch)
- ½ tsp paprika (optional)
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Prep the tomatoes
- Slice tomatoes about ½ inch thick.
- Sprinkle lightly with salt and pepper.
- Set up dredging station
- Plate 1: Flour
- Plate 2: Whisk eggs and milk
- Plate 3: Cornmeal + paprika
- Coat the tomatoes
- Dredge tomato slices in flour, shaking off excess.
- Dip in egg mixture, then coat with cornmeal mixture.
- Heat the oil
- Pour about ¼ inch of oil in a large skillet. Heat over medium-high until shimmering (~350°F / 175°C if using a thermometer).
- Fry the tomatoes
- Fry 2–3 minutes per side, until golden brown. Don’t overcrowd the pan.
- Transfer to paper towels to drain excess oil.
- Serve
- Serve warm as a side dish or appetizer. Optional: with ranch, remoulade, or spicy mayo.
🔥 Pro Tips
- Firm tomatoes: Use green or very firm tomatoes to hold shape.
- Extra crunch: Double-dredge or mix breadcrumbs with cornmeal.
- Even frying: Keep oil at medium-high heat; don’t overcrowd the pan.
- Flavor boost: Add cayenne or smoked paprika for a subtle kick.
Optional variations:
- Cheesy: Sprinkle Parmesan on top after frying.
- Spicy: Serve with hot sauce or Cajun remoulade.
- Baked option: Bake at 425°F / 220°C for 20–25 minutes, brushing with oil.
This is crispy, tangy, indulgent Southern comfort—perfect as an appetizer, side, or vegetarian main.
Do you want them classic Southern style or extra crispy with a cheesy twist?
