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
- 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.
- 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.
- 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.
- 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).
- 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.
- Drain: Remove the fried tomatoes and place them on a plate lined with paper towels to absorb excess oil.
- 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! 🥰