Cornmeal Encrusted Fried Green Tomatoes

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Servings

12-15 pieces

Prep

15 min

Cook

15 min

Vote

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Ingredients

  • 3 -4 ‏medium to large green tomatoes
  • 1 cup ‏yellow cornmeal
  • 3/4 cup ‏all purpose flour-I like King Arthur.
  • 1 tsp ‏granulated garlic-I use Penzeys.
  • 1tsp ‏granulated onion-I use Penzeys.
  • 1/2 tsp ‏cayenne pepper
  • 1 1/2 cups ‏canola or vegetable oil
  • 1/2 tsp ‏cracked black pepper
  • 1/2 tsp ‏salt
  • 2 ‏eggs
  • 2 tbsp ‏water
  • ‏more salt to taste-Reserve this for after frying.

Cornmeal Encrusted Fried Green Tomatoes have a light, slightly sweet, crunchy batter on the outside and are tart, firm and juicy on the inside. I like to fry these up and serve them with my Spicy Sriracha Sour Cream Sauce. Oh my goodness they are so yummy!

 

  1. Wash, dry, and slice your tomatoes. I like to make mine about 1/2 an inch thick. Yes, I even do the tops, I just cut out the little brown circle left from the stem. 
  2. Get out 4 dinner plates and turn your oil on medium heat in a large skillet.
  3. On plate 1 mix your flour, salt, and pepper. Make sure it’s combined.
  4. On plate 2 mix your eggs and water. Scramble them together.
  5. On plate 3 mix your cornmeal, granulated garlic, granulated onion, and cayenne pepper.
  6. Set up your plates in an assembly line.  Plate 4 is reserved for the breaded tomatoes.
  7. Keep one hand for wet tomatoes and one for dry. Put a few tomato slices on the plate with the flour. Make sure they are lightly covered on all sides. Shake off the excess.

    Step 7

  8. Put the floured tomatoes into the scrambled egg. Make sure it is all covered and shake off the excess.

    Step 8

  9. Put the now egg covered tomato slices into the cornmeal mixture. Make sure all sides are covered and shake off the excess.

    Step 9

  10. Put the now perfectly breaded tomatoes on plate 4. Repeat steps 7-10 until all of the tomatoes are breaded.
  11. Set up a cookie sheet covered in paper towel next to where you are frying.
  12. Test your oil to see if it is hot by placing a small crumb of cornmeal into the oil. If bubbles form around the crumb and it begins to float, you’re ready.
  13. Working in small batches of 3- 4 tomato slices, carefully lay the tomato slices into the oil. Make sure you lay them in the opposite of where you’re facing. You don’t want to get burnt. 
  14. Allow them to fry for 2-3 minutes. When the side start to look a little toasted, carefully flip the tomato slices with a fork. Fry for another 2-3 minutes. 
  15. When the slices are golden remove them from the oil and allow them to drain on the paper towel covered cookie sheet. Sprinkle them with salt. 
  16. Repeat the process until all of the tomato slices are fried. You can place all the tomatoes in a 200 degree oven to stay warm if you wish.
  17. Serve with my Spicy Sriracha Sour Cream Sauce. Sometimes I can’t even wait until I am done frying all of the tomatoes to eat them. I confess, I have the sauce ready to go and might have a few slices while I am cooking.

If you have leftovers, try Fried Green Tomato Grilled Cheese!

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2 Comments

  1. Avatar Angie 5 months ago

    These fried green tomatoes are a delicious summer treat! Yummylicious!

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