Fried Green Tomatoes Recipe
These crispy fried green tomatoes are a true Southern classic! Tangy tomatoes are dredged in a light and crispy cornmeal batter, then fried to golden brown perfection. Addictively delicious!
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Servings: 3
Ingredients
- 3 green tomatoes sliced into 1/4-inch rounds
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs beaten with 1 Tbsp water
- 1/2 cup yellow cornmeal
- 1/2 cup panko breadcrumbs
- 1/4 tsp paprika
- Pinch of cayenne pepper optional
- Vegetable oil for frying
Instructions
- Season the tomato slices all over with salt and pepper.
- Set up three shallow bowls - one with the flour, one with the beaten eggs, and one with the cornmeal, panko, paprika and cayenne mixed together.
- Dredge each tomato slice first in the flour until fully coated, then in the egg mixture, letting any excess drip off. Finally coat in the cornmeal/panko mixture, pressing gently to adhere. Place on a baking sheet or plate and repeat with remaining slices.
- In a large skillet, heat 1/2-inch of oil over medium-high heat until shimmering.
- Working in batches, fry the tomatoes for 2-3 minutes per side until deep golden brown. Transfer to a paper towel-lined plate.
- Serve the fried green tomatoes warm with remoulade, ranch or your desired dipping sauce!
Notes
- Use firm, unripe green tomatoes for best results. Overripe ones will be too soft.
- For extra crunch, you can do a double dredge by dipping the tomatoes back in the egg and breadcrumb mixture after the first coating.
- Reheat leftovers in a 400°F oven for 5-10 minutes until crispy again. Do not freeze.
