Here’s a classic Southern recipe for Fried Green Tomatoes—crispy, tangy, and perfect as an appetizer or side dish 🍅✨
Fried Green Tomatoes
These are tangy, slightly tart tomatoes coated in a seasoned cornmeal batter and fried until golden brown. Serve with a creamy dipping sauce for the ultimate Southern experience.
🧺 Ingredients (Serves 4)
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3–4 firm green tomatoes
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Salt and black pepper, to taste
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½ cup all-purpose flour
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2 large eggs
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½ cup milk
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1 cup cornmeal (or ½ cornmeal + ½ breadcrumbs for extra crunch)
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1 teaspoon paprika
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½ teaspoon garlic powder (optional)
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Vegetable oil, for frying
Optional Dipping Sauce
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½ cup mayonnaise
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1–2 tablespoons ketchup
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1 teaspoon hot sauce
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½ teaspoon smoked paprika
🍳 Instructions
1. Prepare the Tomatoes
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Wash and slice green tomatoes into ½-inch thick rounds.
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Sprinkle both sides with salt and let sit 10 minutes. Pat dry.
2. Prepare the Breading
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Place flour in a shallow bowl.
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Whisk eggs and milk together in another bowl.
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Mix cornmeal, paprika, garlic powder, and a pinch of salt in a third bowl.
3. Bread the Tomatoes
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Dredge each tomato slice in flour, then dip in egg mixture, and finally coat in the cornmeal mixture. Press lightly to adhere.
4. Fry
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Heat ¼ inch of oil in a skillet over medium heat.
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Fry tomato slices 2–3 minutes per side until golden brown. Don’t overcrowd the pan.
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Transfer to a paper towel-lined plate to drain excess oil.
5. Serve
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Serve warm with dipping sauce or a squeeze of lemon.
🌟 Tips for Best Results
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Firm, tart tomatoes are key—they hold their shape and provide tanginess.
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Medium heat prevents burning the coating while letting the inside cook.
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Cornmeal mix can be seasoned with cayenne for a little kick.
If you want, I can also make a baked version that’s lower in oil but still crispy, or a Southern-style plate with remoulade sauce like restaurants serve.