Crispy Fried Green Tomatoes: A Southern Delight
Fried green tomatoes are a Southern classic that brings a tangy crunch to your table. This simple yet satisfying dish turns unripe tomatoes into a delicious treat, ideal for a summer snack or as an appetizer for any gathering. The golden crust, seasoned with a hint of paprika and optional cayenne for a spicy kick, perfectly complements the firm, tart flesh of the green tomatoes. Follow this easy recipe to bring a piece of Southern charm right into your kitchen.
Enjoy these crispy fried green tomatoes with your favorite dipping sauce or as a standalone snack. They’re sure to be a hit with their irresistible flavor and crunchy texture!
Ingredients:
- 3 fresh green tomatoes, cut into 1/4 inch slices (room temperature)
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten with 1 tablespoon water
- ½ cup yellow cornmeal
- ½ cup panko crumbs
- ¼ teaspoon paprika
- A pinch of cayenne (optional)
- Oil for frying
Instructions:
- Season the Tomatoes:
- Season both sides of the tomato slices liberally with salt and pepper.
- Prepare Dredging Stations:
- Place the flour in one shallow bowl.
- In another shallow bowl, beat the eggs with a tablespoon of water.
- In a third bowl, combine the cornmeal, panko crumbs, paprika, and cayenne. Mix well.
- Dredge the Tomatoes:
- Coat each tomato slice in flour on both sides.
- Dip the floured slices into the egg mixture, ensuring both sides are coated.
- Finally, dredge the slices in the cornmeal mixture, pressing to adhere. Set each coated slice aside on a baking sheet.
- Fry the Tomatoes:
- Heat oil in a frying pan over medium-high heat to 350°F to 375°F (175°C to 190°C).
- Fry the coated tomato slices in batches to avoid overcrowding the pan. Cook each side until golden brown.
- Drain the fried tomatoes on paper towels or a wire rack over a baking sheet lined with paper towels.
- Serve Warm:
- Serve the fried green tomatoes warm for the best flavor. If not serving immediately, keep them in a preheated 250°F oven to stay crisp.
Notes:
- Ensure you use unripe green tomatoes, as ripe ones may become too soft when fried.
- Always check that the oil is hot before starting to fry to achieve a crispy exterior.
- Cut the tomatoes into even-sized slices to ensure uniform cooking.
