Description
A classic Southern American appetizer featuring sliced green tomatoes coated in a seasoned cornmeal and breadcrumb mixture, then fried to golden perfection. These crispy fried green tomatoes make a deliciously tangy and crunchy starter or side dish.
Ingredients
Scale
Vegetables
- 4 large green tomatoes
Dredging Mixture
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Egg Wash
- 2 eggs
- 1/4 cup milk
Frying
- Vegetable oil for frying
Instructions
- Slice the tomatoes: Cut the green tomatoes into 1/4 inch thick slices to ensure even cooking and crispiness.
- Prepare the dredging mixture: In a shallow dish, combine the all-purpose flour, cornmeal, breadcrumbs, salt, black pepper, and cayenne pepper if using. Mix well to evenly distribute the seasonings.
- Prepare the egg wash: In a separate shallow dish, whisk together the eggs and milk until fully combined to create a smooth coating liquid.
- Coat the tomato slices: Dip each tomato slice first into the egg wash, allowing excess to drip off, then dredge thoroughly in the flour and cornmeal mixture to coat all sides.
- Fry the tomatoes: Heat enough vegetable oil in a skillet over medium-high heat. Carefully place the coated tomato slices into the hot oil and fry until golden brown and crispy on each side, about 2 to 3 minutes per side.
- Drain excess oil and serve: Remove the fried tomatoes from the oil and place on paper towels to absorb excess oil. Serve immediately while hot.
Notes
- Ensure tomato slices are evenly cut for consistent frying.
- Use fresh green tomatoes for optimal tartness and firmness.
- Cayenne pepper adds a spicy kick but can be omitted if preferred mild flavors.
- Maintain oil temperature around 350°F (175°C) to avoid soggy coating or burnt crust.
- Drain on paper towels to keep tomatoes crispy.
