Ingredients
- 3–4 firm green tomatoes
- 1 cup cornmeal
- ½ cup flour
- 2 eggs
- ¼ cup milk or buttermilk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- Oil for frying
Optional:
- Cayenne pepper
- Parmesan cheese
- Ranch or remoulade sauce
Instructions
1. Slice the Tomatoes
- Cut tomatoes into ¼-inch slices.
- Pat dry with paper towels.
2. Set Up Breading Stations
- Bowl 1: flour + salt + pepper
- Bowl 2: eggs + milk
- Bowl 3: cornmeal + paprika
3. Bread the Tomatoes
- Dip each slice into:
- Flour
- Egg mixture
- Cornmeal mixture
4. Fry
- Heat about ½ inch of oil in a skillet over medium heat.
- Fry tomatoes 2–3 minutes per side until golden brown.
5. Drain & Serve
- Place on paper towels or a wire rack.
- Serve hot with your favorite dipping sauce.
Tips for Extra Crunch
- Use cornmeal for classic Southern texture.
- Don’t overcrowd the pan.
- Keep finished slices warm in a low oven while frying batches.
Perfect as an appetizer, side dish, or sandwich topping.