This classic Fried Green Tomatoes recipe brings a taste of Southern comfort to your table. Perfectly crispy and tangy, these fried delights are ideal as an appetizer, side dish, or a unique addition to sandwiches and salads. A simple yet flavorful dish that's sure to be a crowd-pleaser!
Prepare the Tomatoes: Start by slicing the green tomatoes into 1/4-inch thick slices. Pat them dry with paper towels to remove excess moisture.
Mix Dry Ingredients: In a shallow dish, combine the flour, cornstarch, salt, pepper, and paprika. Mix well.
Egg Wash: In another shallow dish, beat the eggs and milk together.
Cornmeal or Breadcrumbs: Place the cornmeal or breadcrumbs in a third shallow dish.
Coat the Tomatoes: Dredge each tomato slice in the flour mixture, then dip into the egg wash, and finally coat with cornmeal or breadcrumbs. Make sure each slice is well coated on all sides.
Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. The oil is ready when a little flour sizzled in it bubbles and fries.
Fry the Tomatoes: Fry the coated tomato slices in batches, for about 2-3 minutes per side or until golden brown and crispy. Don’t overcrowd the skillet.
Drain: Remove the fried tomatoes and drain them on paper towels or a cooling rack over a baking sheet.
Serve Hot: Serve your fried green tomatoes hot. They are delicious on their own or with a dipping sauce like ranch dressing, remoulade, or a spicy aioli.
Notes
For a healthier version, you can bake the coated tomatoes at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden and crispy.
Spice it up by adding cayenne pepper to the flour mixture.
Ensure tomatoes are firm and green for the best results.
Let the coated tomatoes sit for 5 minutes before frying to help the coating stick better.