Fried Green Tomatoes
Fried green tomatoes are a Southern food favorite. Sliced green tomatoes are are coated with flour, dipped in eggs, and then finally dredged in cornmeal coating before frying to a light golden brown
Servings 4 people
Fried Green Tomatoes:
- Vegetable oil for frying
- 4 green tomatoes cut into 1/4-inch slices
- salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1 tablespoon garlic powder
- 4 eggs
- 2 tablespoons milk
- 1 1/2 cups cornmeal
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon paprika
In a large skillet, preheat oil to over medium high heat
Sprinkle both sides of tomatoes with salt and pepper.
Mix the flour and garlic powder together in a shallow dish.
In a second dish, beat together eggs and milk.
In a third dish, mix together cornmeal, cayenne, and paprika.
Coat tomatoes with flour, then egg wash, then cornmeal.
Fry in batches until crisp and golden brown, about 2-3 minutes per side.
Drain on paper towels. Sprinkle with salt an pepper to taste.
Storage: Transfer any leftover fried green tomatoes to an airtight container. I recommend placing waxed paper or paper towels between the tomatoes to absorb any excess oil. Consume fried green tomatoes within five days.
Reheating: Preheat the oven to 350 degrees. Place tomatoes on a baking rack and bake for 5-10 minutes until the coating is crisp and the tomatoes are heated through.
Freezing: I do not recommend freezing fried green tomatoes, either fried or raw. Freezing and thawing changes the texture of the tomatoes, causing them to become watery and mushy.
Serving: 1slice | Calories: 57kcal | Carbohydrates: 6.3g | Protein: 1.4g | Fat: 3g | Saturated Fat: 0.3g | Cholesterol: 11mg | Sodium: 151mg | Potassium: 63mg | Fiber: 0.5g | Sugar: 0.9g | Vitamin A: 150IU | Vitamin C: 6.6mg | Calcium: 10mg | Iron: 0.4mg