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