Fried Green Tomatoes Were My Childhood Favorites!

Ingredient

  • 3-4 firm green tomatoes, sliced ¼ inch thick
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • ½ cup cornmeal
  • ½ cup breadcrumbs (or panko for extra crunch)
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper
  • Vegetable oil (for frying)

Instruction

  1. Prepare the Tomatoes: Slice the green tomatoes into ¼-inch thick rounds and lightly sprinkle with salt. Let them sit for 5-10 minutes, then pat dry with a paper towel to remove excess moisture.
  2. Set Up the Dredging Station:
    • Place the flour in one shallow dish.
    • Beat the eggs in a second dish.
    • Combine cornmeal, breadcrumbs, garlic powder, paprika, salt, and black pepper in a third dish.
  3. Coat the Tomatoes: Dip each tomato slice first in flour, then in the beaten egg, and finally coat it in the cornmeal-breadcrumb mixture. Press gently to ensure the coating sticks well.
  4. Heat the Oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  5. Fry the Tomatoes: Fry the coated tomato slices in batches for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
  6. Drain: Remove the fried tomatoes and place them on a plate lined with paper towels to absorb excess oil.
  7. Serve: Enjoy warm with your favorite dipping sauce—ranch, spicy aioli, or even a zesty remoulade!

Let me know if you’d like me to tweak anything or add fun tips! 🥰

Leave a Comment