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Ingredients:
- 3–4 medium green tomatoes, sliced ½ inch thick
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional for a slight smoky flavor)
- 2 eggs
- ½ cup milk
- Vegetable oil or canola oil for frying
Instructions:
- Prepare the tomatoes:
Wash and slice the green tomatoes into ½-inch thick slices. Pat them dry with a paper towel to remove excess moisture.
- Set up the dredging station:
- In one bowl, mix the flour, salt, pepper, and paprika.
- In another bowl, whisk together the eggs and milk.
- In a third bowl, place the cornmeal.
- Dredge the tomatoes:
- Coat each tomato slice first in the flour mixture, shaking off excess.
- Dip into the egg mixture, then coat thoroughly with cornmeal.
- Heat the oil:
- Pour about ½ inch of oil into a large skillet over medium heat.
- Heat until the oil reaches 350°F (175°C) or a slice sizzles when added.
- Fry the tomatoes:
- Fry the slices in batches, about 2–3 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot:
- Serve immediately, with ranch, spicy mayo, or your favorite dipping sauce.
Tips for Perfect Crispy Fried Green Tomatoes:
- Use firm green tomatoes; ripe tomatoes are too soft and will get mushy.
- Patting the tomato slices dry ensures a crispy coating.
- Do not overcrowd the pan; frying in batches prevents steaming.
- For extra flavor, add a pinch of cayenne pepper or garlic powder to the cornmeal.
- Keep fried tomatoes warm in an oven at 200°F (95°C) if frying in batches.
