Absolutely! Fried green tomatoes are a classic Southern dish—crispy on the outside, tangy and soft on the inside. Here’s a tried-and-true recipe:
Ingredients (serves 2–4)
3–4 medium firm green tomatoes
½ cup all-purpose flour
½ cup cornmeal (or a mix of cornmeal and breadcrumbs)
½ tsp salt
¼ tsp black pepper
½ tsp paprika (optional, for flavor)
1 egg
¼ cup milk (or buttermilk for extra tang)
Vegetable oil (for frying)
Instructions
Prepare the tomatoes:
Wash and slice green tomatoes into ¼–½ inch thick slices.
Pat dry with a paper towel to remove excess moisture.
Set up dredging stations:
Plate 1: flour, salt, pepper, paprika
Plate 2: whisked egg with milk
Plate 3: cornmeal mixture
Coat the tomatoes:
Dredge each tomato slice first in flour, then dip in egg mixture, and finally coat with cornmeal mixture. Press lightly to adhere.
Fry:
Heat about ¼ inch of vegetable oil in a skillet over medium heat.
Fry tomatoes 2–3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
Drain:
Place fried tomatoes on paper towels to remove excess oil.
Serve:
Serve hot as a side dish, snack, or appetizer. They go great with ranch dressing, remoulade, or a spicy aioli.
💡 Tips:
Use firm green tomatoes—they hold up better during frying.
For extra crunch, you can double-dip in egg and cornmeal.
Baking option: Brush coated tomatoes with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway.
If you want, I can also share a Southern-style remoulade sauce that pairs perfectly with fried green tomatoes—it takes the dish to the next level. Do you want me to?