Here’s a classic Southern favorite: Fried Green Tomatoes! 🍅 Crispy, tangy, and perfect as an appetizer or side dish.
Fried Green Tomatoes
Ingredients (serves 4)
- 3–4 medium firm green tomatoes
- 1 cup all-purpose flour
- 1 cup cornmeal (or half cornmeal + half flour for extra crisp)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for color & flavor)
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
Instructions
- Slice Tomatoes:
Cut tomatoes into 1/4–1/2 inch thick slices. - Prepare Coatings:
- Flour mixture: Mix flour, salt, pepper, and paprika in a shallow dish.
- Egg wash: Beat eggs with milk in another shallow dish.
- Cornmeal coating: Place cornmeal (or cornmeal + flour) in a third dish.
- Coat Tomatoes:
For each slice:- Dredge in flour mixture, shake off excess.
- Dip into egg wash.
- Coat with cornmeal mixture, pressing lightly to adhere.
- Heat Oil:
Pour about 1/4 inch of vegetable oil into a skillet. Heat over medium-high until shimmering (~350°F / 175°C). - Fry Tomatoes:
Fry tomatoes in batches for 2–3 minutes per side, until golden brown. Avoid overcrowding. - Drain:
Transfer to a paper towel-lined plate to remove excess oil. - Serve:
Serve hot with ranch dressing, remoulade, or aioli for dipping.
💡 Tips:
- Use firm green tomatoes for best texture.
- For extra crunch, add a little cornflake crumbs to the coating.
- Keep fried tomatoes warm in a 200°F oven while frying the rest.
If you like, I can also give a baked version that’s just as crispy but uses way less oil—perfect if you want a lighter option. Do you want that?
