Description
Crispy and flavorful Fried Green Tomatoes, a classic Southern dish featuring tangy green tomatoes coated in a seasoned cornmeal and breadcrumb crust, then fried to golden perfection. Perfect as an appetizer or side, these fried tomatoes offer a delightful crunch and a hint of spice.
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
Other
- Vegetable oil for frying
Instructions
- Slice the tomatoes: Cut the green tomatoes into 1/4 inch thick slices, ensuring even thickness for uniform cooking.
- Prepare the coating mixture: In a shallow dish, combine the all-purpose flour, cornmeal, breadcrumbs, salt, black pepper, and optional cayenne pepper, mixing thoroughly to distribute the seasonings evenly.
- Mix the egg wash: Whisk together the eggs and milk in a separate shallow dish until well blended; this will help the coating adhere to the tomatoes.
- Coat the tomato slices: Dip each tomato slice into the egg wash, allowing excess to drip off, then thoroughly coat it with the flour mixture, pressing lightly to adhere.
- Fry the tomatoes: Heat vegetable oil in a skillet or frying pan over medium-high heat. Fry the coated tomato slices in batches, cooking about 3-4 minutes per side or until golden brown and crispy.
- 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 flavor and texture.
Notes
- For extra crispiness, double-dip the tomato slices by repeating the egg wash and coating steps.
- Use a thermometer to keep the oil at about 350°F for optimal frying temperature.
- Serve with a dipping sauce such as ranch, remoulade, or spicy mayo to enhance the flavor.
- Green tomatoes should be firm to hold shape during frying.
- Adjust cayenne pepper to your preferred spice level or omit for mild taste.
