Fried Green Tomatoes

Fried Green Tomatoes

The Best Fried Green Tomatoes: A Southern Classic with a Crispy Twist

Fried green tomatoes are an all-time favorite when it comes to Southern comfort foods. You simply can’t resist these crunchy, tangy delights that can serve as appetizers, side dishes, or snacks for all occasions. With their lovely golden crust, fried green tomatoes are incredibly inviting on your plate. Whether you’re an experienced cook or a complete novice in the kitchen, this recipe will guide you through every step in a warm, conversational tone—maybe even with a touch of humor. So, roll up your sleeves, grab those green tomatoes from the basket, and let’s start frying!

INGREDIENTS:

Before we begin cooking, let’s gather all the necessary ingredients. Here’s everything you’ll need to prepare the best fried green tomatoes:

4 large green tomatoes: These provide a special sour taste.

2 eggs: Help everything stick together after mixing with milk.

1/2 cup milk: Adds a little moisture to the mixture before frying.

1 cup all-purpose flour: Serves as the first layer in our crunchy coating.

1/2 cup cornmeal: Creates that typical Southern crunch.

1/2 cup bread crumbs: Adds texture and helps create a perfect golden crust.

2 teaspoons coarse kosher salt: Makes all the flavors pop.

1/4 teaspoon ground black pepper: Gives a little kick to balance the tang.

1 quart vegetable oil: For deep frying—make sure it’s hot enough to achieve crispy exteriors on the tomatoes.

DIRECTIONS:

Now that you have everything set up, let’s cook. Don’t worry; it’s easier than you may think. I’ll guide you through every step.

1. Slice the Tomatoes

Slice the tomatoes: Cut your green tomatoes into 1/2-inch thick slices. They should be thick enough to stay intact while frying, but not so thick that they don’t cook through.

Discard the ends: Those thin, uneven slices won’t fry well!

2. Prepare the Coating

This is where the magic begins:

Whisk eggs and milk: In a medium bowl, whisk together the eggs and milk until well mixed. This mixture helps the coating stick to the tomatoes.

Set up the flour station: Place the all-purpose flour on a plate. This is the first stage of the coating process.

Mix the breading: Combine the cornmeal, bread crumbs, salt, and pepper on another plate. This combo creates that irresistible crispy exterior.

3. Coat the Tomatoes

Now it’s time to coat those slices:

Dip in flour: Start by dipping each tomato slice into the flour. This initial coat helps the batter adhere better.

Dunk in egg mixture: Next, dip the floured tomato slices into the egg and milk mixture, ensuring they are well covered.

Dredge in breadcrumbs: Finally, dredge them in the cornmeal/breadcrumb mix, pressing lightly so the crumbs stick evenly.

4. Fry to Perfection

Here’s where the leeway comes in:

Heat the oil: Pour the vegetable oil into a large skillet. It needs to be at least 1/2 inch deep for proper frying. Warm it slowly over medium heat until it reaches about 350°F (175°C). You’ll know it’s ready when a small drop of water sizzles in the pan.

Fry the tomatoes: Carefully place the coated tomato slices into the hot oil, without overcrowding them—work in small batches.

Flip and fry the other side: Once the tomatoes turn golden brown on the bottom (usually 2-3 minutes), flip them to get a crispy, golden top.

Drain on paper towels: After frying, place the tomatoes on a paper towel-lined plate to drain excess oil …

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