Serves 6
35 min
Tangy Fried Green Tomatoes
Recipe GLPR55fcb710efc44c
Firm green tomatoes are sliced, coated in a seasoned cornmeal and flour breading, then pan-fried until golden and crispy. Fresh lemon juice brightens the savory exterior, creating a tangy contrast to the tart fruit inside. A Southern classic that makes an excellent main course or appetizer.
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Ingredients
6-7 medium firm green tomatoes
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 teaspoon dried basil
2 eggs
1/4 cup milk or buttermilk
1 lemon
Cooking oil for frying
Directions
Wash the green tomatoes and pat them dry with paper towels. Slice each tomato into 1/4-inch thick rounds, discarding the stem ends.
In a shallow bowl, whisk together the eggs and milk until well combined.
In another shallow bowl, combine the cornmeal, all-purpose flour, salt, garlic powder, cayenne pepper, smoked paprika, and dried basil. Mix until evenly distributed.
Heat 1/2 inch of cooking oil in a large skillet over medium-high heat until it reaches 350°F, or until a small piece of bread browns in about 60 seconds.
Working in batches to avoid crowding, dip each tomato slice into the egg mixture, allowing excess to drip off, then coat thoroughly with the seasoned cornmeal mixture on both sides.
Carefully place the breaded tomato slices into the hot oil and fry for 2-3 minutes per side, until golden brown and crispy. Transfer the cooked slices to a paper towel-lined plate.
Cut the lemon into wedges. Squeeze fresh lemon juice over the warm fried tomatoes just before serving to add tang and brightness.
