Oh yes—crispy, tangy, Southern comfort food at its finest 🍅✨
Here’s a classic Fried Green Tomatoes recipe with a crunchy cornmeal crust.
🍅 Fried Green Tomatoes
Ingredients (serves 4)
- 3–4 firm green tomatoes, sliced ¼–½ inch thick
- Salt and black pepper, to taste
- ½ cup all-purpose flour
- ½ cup cornmeal
- ½ tsp paprika (optional)
- 1–2 eggs, beaten
- Vegetable oil (for frying, about ¼–½ inch in skillet)
Optional for serving:
- Remoulade sauce, ranch, or a simple mayo-based dip
Instructions
- Prep the tomatoes
- Lay tomato slices on paper towels.
- Sprinkle lightly with salt and let sit 10 minutes.
- Pat dry with paper towels.
- Set up dredging station
- Plate 1: flour
- Plate 2: beaten eggs
- Plate 3: cornmeal + paprika + pepper
- Coat the tomatoes
- Dredge each slice in flour → egg → cornmeal mixture.
- Press gently to make the coating stick.
- Fry
- Heat oil in a skillet over medium heat (about 350°F / 175°C).
- Fry tomatoes in batches 2–3 minutes per side, until golden brown.
- Drain on paper towels.
- Serve
- Serve hot, with dipping sauce if desired.
Tips for Crispy, Perfect Fried Green Tomatoes
- Use very firm tomatoes—not just unripe red ones.
- Don’t overcrowd the pan; fry in small batches for even crisping.
- Optional: Mix a little panko into the cornmeal for extra crunch.
If you want, I can also give you a Southern-style remoulade sauce that’s perfect for dipping—spicy, tangy, and classic.
Do you want me to include that?
