Instructions
- Prepare the tomatoes. Slice the green tomatoes into 1/2-inch thick slices, discarding the ends. The green tomatoes should be firm but slightly tart, which is what makes them ideal for frying.
- Set up the dredging stations. In a medium-sized bowl, whisk together the eggs and milk. On one plate, scoop the flour, and on another plate, mix together the cornmeal, bread crumbs, kosher salt, and black pepper. This will give you everything you need for coating the tomatoes.
- Dredge the tomatoes. First, dip each tomato slice into the flour, coating both sides evenly. Next, dip the floured tomato slice into the egg and milk mixture, and then dredge it in the cornmeal-bread crumb mixture, pressing gently to ensure a full, even coating. Repeat this process with each tomato slice until they are all coated.
- Fry the tomatoes. Heat the vegetable oil in a large skillet over medium heat. Add enough oil so that there is about 1/2 inch of oil in the pan. Once the oil is hot (you can test by dropping a small crumb into the oil—it should sizzle immediately), add the tomato slices in batches of 4 or 5, depending on the size of your skillet. Make sure not to overcrowd the pan, as this can cause the tomatoes to steam instead of fry.
- Cook until golden brown. Fry the tomatoes for about 2-3 minutes on each side, or until they are golden brown and crispy. Use tongs or a spatula to flip them carefully. Once browned on both sides, remove the tomatoes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve. Serve the fried green tomatoes warm as an appetizer, side dish, or snack. They’re delicious on their own, but you can pair them with a dipping sauce like ranch, buttermilk dressing, or even a spicy remoulade for an extra kick.
Serving Notes
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