Crisp cornmeal coating over garden fresh, tart green tomatoes, this simple Southern favorite can easily get a bad rap if they are under seasoned or have soggy breading. But you won’t have to worry about that with my recipe… Just a few easy steps will make these the crunchiest, most flavorful fried green tomatoes you’ve ever tasted. Give them a try this summer!
Perfect Fried Green Tomatoes
- 3 -4 large green tomatoes, sliced 1/2″ thick
- 1 1/2 c. all-purpose flour, divided
- 1 c. yellow corn meal
- 1 c. milk
- 1 large egg
- 1 tsp. dry mustard
- 1 tsp. paprika
- 1 1/2 tsp. salt
- 2 tbsp. grapeseed or peanut oil, for frying
- Slice tomatoes and arrange in a single layer on a plate or baking sheet. Sprinkle with half of the salt. Turn tomatoes over and sprinkle other side with remaining salt. Allow to sit for at least 1/2 hr up to 8 hrs. (The salt will draw the excess moisture out of the tomatoes and prevent the breading from becoming soggy, so the longer the better!) Pat tomato slices dry with paper towels.
- Place 1/2 c. flour in a bowl. Season with dry mustard and paprika. In a second bowl, beat egg together with milk. In a third bowl, combine remaining 1 c. of flour with cornmeal. Heat oil in a cast iron skillet on medium high heat or a sauté pan. (It is important to use an oil with a high smoke point, such as the ones listed above to ensure crisp breading.)
- Dip dried off tomato slices into seasoned flour, then into the milk and egg mixture, and finally dredge in the cornmeal and flour bowl. Shake off any excess and place slices, a few at a time, into heated oil.
- Fry the slices for 3-4 minutes per side, then turn. Fry an additional 2-4 minutes, until they are golden brown and tomatoes are tender. Remove from oil and place on a baking rack over paper towels to dry. Sprinkle with a bit of salt, if needed. Serve immediately.