Fried Green Tomatoes.

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Ingredients

  • 3-4 medium green tomatoes – Firm and unripe, cut into 1/4-inch thick slices
  • 1-2 large eggs – Whisked with a splash of milk (optional) to thin the coating slightly

Breading Mixture

  • 3/4 cup cornmeal – Fine or medium-ground for a crunchy coating
  • 1/4 cup all-purpose flour – Adds structure to the coating and helps it stick better
  • 1 tsp salt – Enhances the flavor of the tomatoes and the coating
  • 1/2 tsp black pepper – Freshly ground for best flavor
  • 1/2 tsp Tony Chachere’s Creole seasoning – Adds a nice Cajun spice kick (adjust to taste)
  • 1/2 tsp garlic powder – Adds a subtle savory flavor
  • 1/2 tsp onion powder – Enhances the savory notes
  • 1/4 tsp paprika – Adds color and a hint of smokiness
  • 1/4 tsp ranch powder – Optional but adds a tangy element that complements the tomatoes

For Frying

  • Vegetable oil or peanut oil – Enough to fill the pan about 1/4 inch deep (peanut oil adds a nice flavor, but use any high-smoke-point oil)

Instructions

Step 1: Prepare the Tomatoes

  1. Slice Tomatoes – Cut the green tomatoes into 1/4-inch thick rounds. Try to keep the slices consistent in thickness for even cooking.
  2. Dry the Slices – Lay the tomato slices out on a paper towel or kitchen cloth to draw out any extra moisture. Pat them dry on both sides to help the batter stick better.

Step 2: Set Up a Dipping Station

  1. Egg Mixture – In a small bowl, whisk together the eggs (and milk, if using). This egg wash will help the coating adhere and create a golden crust.
  2. Breading Mixture – In a shallow dish or plate, combine the cornmeal, flour, salt, black pepper, Creole seasoning, garlic powder, onion powder, paprika, and ranch powder. Mix until evenly combined.

Step 3: Coat the Tomatoes

  1. Dip in Egg – Take each tomato slice and dip it in the egg mixture, letting any excess drip off.
  2. Dredge in Breading – Press the tomato slice into the cornmeal-flour mixture, coating both sides. Gently press the coating into the tomato to help it adhere. Shake off any excess coating.
  3. Repeat for Each Slice – Place the breaded tomato slices on a plate, making sure not to stack them.

Step 4: Heat the Oil

  1. Choose the Right Pan – Use a heavy skillet, like cast iron, which retains heat well and allows for even frying.
  2. Heat Oil – Pour oil into the pan to a depth of about 1/4 inch. Heat over medium to medium-high heat until it reaches around 350°F. To test if the oil is hot enough, drop a small piece of the breading mixture into the oil; it should sizzle immediately but not burn.

Step 5: Fry the Tomatoes

  1. Fry in Batches – Carefully add a few tomato slices to the hot oil, being careful not to overcrowd the pan (this prevents the oil temperature from dropping). Each slice should have some space around it to ensure a crispy crust.
  2. Cook Until Golden – Fry for about 2-3 minutes on each side, or until golden brown and crispy. Use a spatula or tongs to flip the tomatoes gently.
  3. Drain Excess Oil – Remove the fried tomatoes and place them on a paper towel-lined plate to absorb any excess oil.

Step 6: Season Immediately

  1. Salt While Hot – While the tomatoes are still hot, sprinkle a light dusting of salt on them. This final seasoning step adds an extra punch of flavor as the salt melts into the crust.

Step 7: Serve

  1. Serve Hot – Fried green tomatoes are best enjoyed fresh and hot. For a little extra flair, you can serve them with dipping sauces like ranch dressing, a creamy remoulade, or spicy aioli.

Tips for Success

  • Consistent Slices – Try to cut all the tomato slices to the same thickness so they cook evenly.
  • Use Cold Tomatoes – Cold tomatoes tend to hold their shape better while frying.
  • Don’t Overcrowd the Pan – Fry the tomatoes in batches to keep the oil temperature consistent and prevent sogginess.
  • Let Rest Before Serving – Allow fried tomatoes to sit on a wire rack or paper towel for a minute or two to let any excess oil drain away, which helps them stay crispy.

Serving Suggestions

Fried green tomatoes are delicious on their own, but you can also use them in creative ways:

  • Sandwiches – Add them to a BLT or a pimento cheese sandwich for extra crunch.
  • Salads – Serve them over a bed of greens with a drizzle of balsamic glaze or ranch dressing.
  • Southern Breakfast – Pair with scrambled eggs and bacon for a true Southern experience.

This detailed recipe should give you perfectly crispy, well-seasoned fried green tomatoes every time! 🍅

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