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Ingredients
- 3–4 medium green tomatoes
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cornmeal
- ½ teaspoon paprika (optional)
- 2 large eggs
- ½ cup milk
- Vegetable oil for frying
- Optional: dipping sauce (ranch, remoulade, or spicy mayo)
Instructions
- Prep the Tomatoes
Slice the green tomatoes into ¼- to ½-inch thick rounds. Pat them dry with a paper towel to remove excess moisture — this helps the coating stick. - Prepare the Breading
In one shallow bowl, combine flour, salt, and pepper. In another bowl, whisk together eggs and milk. In a third bowl, mix cornmeal and paprika. - Coat the Tomatoes
Dip each tomato slice first in flour, then in the egg mixture, and finally in the cornmeal, pressing gently so the coating adheres. - Heat the Oil
In a large skillet, heat about ¼ inch of vegetable oil over medium heat until shimmering. - Fry the Tomatoes
Carefully add the tomato slices in batches, cooking for 2–3 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. - Serve and Enjoy
Serve hot, with your favorite dipping sauce on the side, or sprinkle with extra salt for a simple, flavorful treat.
Tips for the Perfect Fried Green Tomatoes
- Choose firm, tart tomatoes: Slightly underripe tomatoes hold up best during frying.
- Don’t overcrowd the pan: Fry in batches to maintain crispiness and even cooking.
- Adjust seasoning: Add garlic powder, cayenne, or black pepper to the cornmeal for extra flavor.
- Keep them warm: Place fried tomatoes in a 200°F (93°C) oven while frying the remaining batches to serve them all hot.
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