Fried Green Tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

4 large green tomatoes, sliced into 1/4-inch thick rounds

2 eggs

1/2 cup milk

1 cup all-purpose flour

1 cup cornmeal (or breadcrumbs for extra crunch)

1 tsp salt

1/2 tsp black pepper

1/4 tsp paprika (optional)

Vegetable oil for frying

 

Instructions:

1. Prep the tomatoes:

Wash and slice the green tomatoes into 1/4-inch thick slices.

Lay them on a paper towel and lightly salt them. Let them sit for 5–10 minutes to draw out excess moisture. Pat them dry.

2. Set up a dredging station:

In the first bowl, place the flour.

In the second bowl, beat the eggs and mix with the milk.

In the third bowl, combine cornmeal (or breadcrumbs), salt, pepper, and paprika.

3. Coat the tomatoes:

Dredge each tomato slice in flour, shaking off excess.

Dip into the egg-milk mixture.

Coat in the cornmeal mixture, pressing gently to adhere.

4. Fry the tomatoes:

Heat 1/2 inch of vegetable oil in a skillet over medium heat.

Once hot (about 350°F / 175°C), fry the tomatoes in batches for 2–3 minutes per side, or until golden brown and crispy.

Remove and drain on paper towels.

5. Serve:

Serve hot with ranch, remoulade, or a spicy mayo dipping sauce.