Introduction:
Fried green tomatoes are a beloved Southern staple, offering a perfect balance of tangy and crunchy. Coated in a crispy golden crust and fried to perfection, these slices of green tomatoes are an irresistible appetizer or snack. Serve them with your favorite dipping sauce for a delicious treat!
Recipe:
Ingredients:
- 4 large green tomatoes
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1 cup yellow cornmeal
- 1/2 cup breadcrumbs (optional, for extra crunch)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- Vegetable oil for frying
Instructions:
1. Prepare the Tomatoes:
- Wash and slice the green tomatoes into 1/4-inch thick rounds.
- Sprinkle the slices lightly with salt and set them on a paper towel to drain for about 10 minutes. This helps reduce moisture.
2. Set Up the Coating Station:
- In the first bowl, place the all-purpose flour.
- In the second bowl, whisk together the eggs and milk.
- In the third bowl, combine the cornmeal, breadcrumbs, salt, pepper, and paprika.
3. Coat the Tomatoes:
- Dredge each tomato slice in the flour, ensuring it’s fully coated.
- Dip it into the egg mixture, allowing any excess to drip off.
- Finally, coat the slice in the cornmeal mixture, pressing gently to adhere.
4. Fry the Tomatoes:
- Heat about 1/2 inch of vegetable oil in a skillet over medium heat until shimmering.
- Fry the coated tomato slices in batches, about 2-3 minutes per side, until golden brown and crispy.
- Remove and place on a paper towel-lined plate to drain excess oil.
5. Serve:
- Serve hot with ranch dressing, spicy aioli, or your favorite dipping sauce.
Tips:
- For an extra tangy twist, serve with a dollop of buttermilk dressing or hot sauce.
- If you prefer a lighter version, bake the coated slices in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Crispy, tangy, and delightful—fried green tomatoes are a must-try!
