Oh yes—crispy, tangy, Southern comfort at its finest 🍅
Here’s a classic Fried Green Tomatoes with a Cornmeal Crust that comes out crunchy on the outside and tender inside.
🍅 Fried Green Tomatoes with Cornmeal Crust
Ingredients (serves 4)
- 3–4 firm green tomatoes, sliced ¼-inch thick
- Salt and black pepper
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp cayenne (optional)
- 2 large eggs
- ¼ cup milk or buttermilk
- Vegetable or peanut oil (for frying)
Instructions
- Prep the tomatoes
- Lay tomato slices on paper towels.
- Sprinkle lightly with salt and let sit 10 minutes to draw out moisture.
- Pat dry.
- Set up dredging station
- Bowl 1: flour
- Bowl 2: eggs + milk (whisked)
- Bowl 3: cornmeal, paprika, garlic powder, cayenne, pepper
- Bread the tomatoes
- Dredge each slice in flour → egg wash → cornmeal mixture.
- Press gently so the coating sticks.
- Fry
- Heat about ½ inch oil in a skillet to 350°F (175°C).
- Fry tomatoes in batches, 2–3 minutes per side, until golden brown.
- Drain & serve
- Remove to a wire rack or paper towels.
- Sprinkle with a little salt while hot.
Serving Ideas
- With remoulade, ranch, or spicy mayo
- As a sandwich layer with bacon & lettuce
- Topped with goat cheese or pimento cheese
Pro Tips
- Use very firm green tomatoes—not just unripe reds.
- Buttermilk gives extra tang and helps the crust stick.
- For extra crunch, mix a little panko into the cornmeal.
If you want, I can give you:
- A Southern remoulade sauce
- A baked or air-fryer version
- Or a gluten-free cornmeal crust
Just say the word 🍽️
