Ah, fried green tomatoes — a Southern classic! They’re tangy, crispy, and perfect as a side, appetizer, or even a snack. Here’s a detailed guide to make them perfectly:
Ingredients (Serves 4)
- 3–4 medium green tomatoes
- 1 cup all-purpose flour
- 1 cup cornmeal (or ½ cup for a lighter coating)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional, for extra flavor)
- 2 large eggs
- ¼ cup milk
- Vegetable oil (for frying, enough to cover the bottom of the skillet)
Optional dipping sauce: ranch, remoulade, or a simple mayo-ketchup mix
Instructions
1. Slice the Tomatoes
- Wash tomatoes and slice them ½ inch thick.
- Lightly sprinkle with salt and set aside for 10 minutes to draw out excess moisture. Pat dry.
2. Prepare the Breading
- In one bowl: combine flour, salt, pepper, paprika.
- In another bowl: whisk eggs + milk.
- In a third bowl: place cornmeal.
3. Coat the Tomatoes
- Dredge each slice in flour first, shaking off excess.
- Dip in the egg mixture.
- Coat thoroughly with cornmeal.
4. Fry
- Heat about ¼ inch of oil in a skillet over medium heat.
- Fry tomatoes in batches for 2–3 minutes per side, until golden brown.
- Transfer to a paper towel-lined plate to drain.
5. Serve
- Serve hot with a dipping sauce, or on a sandwich for a Southern twist.
💡 Tips for Perfect Fried Green Tomatoes
- Make sure the oil is hot enough (about 350°F / 175°C) — too cool and they’ll be soggy; too hot and they’ll burn.
- Use firm, tart green tomatoes — ripe red ones are too soft.
- Cornmeal gives the classic crunch, but mixing half cornmeal and half panko gives extra crispiness.
If you want, I can also give a oven-baked version that’s lighter but still crispy, perfect if you want to skip frying.
Do you want me to do that?
