👩🍳 Step-by-Step Instructions
1. Prepare the Tomatoes
Wash and dry the green tomatoes. Slice them into 1/4–1/2 inch thick rounds.
Pat slices dry with a paper towel to remove excess moisture.
2. Set Up Breading Stations
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Station 1: Flour mixed with salt, pepper, and paprika
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Station 2: Eggs beaten with milk
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Station 3: Cornmeal
3. Bread the Tomatoes
For each tomato slice:
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Dredge in flour, shaking off excess
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Dip into the egg mixture
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Coat evenly with cornmeal
Place breaded slices on a plate ready for frying.
4. Heat the Oil
Pour about 1/4 inch of vegetable oil into a large skillet. Heat over medium heat until shimmering.
5. Fry the Tomatoes
Add tomato slices in batches, don’t overcrowd the pan.
Fry for 2–3 minutes per side until golden brown and crispy.
6. Drain & Serve
Remove fried tomatoes and drain on paper towels.
Serve warm with your favorite dipping sauce: ranch, spicy mayo, or remoulade.
💡 Tips for the Best Fried Green Tomatoes
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Use firm, tart green tomatoes — avoid tomatoes that are too soft.
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Cornmeal gives the classic crunch; you can mix with panko for extra crispiness.
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Keep fried slices warm in a 200°F (90°C) oven while finishing the rest.
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Sprinkle a little extra salt right after frying for best flavor.
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