|medium to large green tomatoes||3 -4|
|yellow cornmeal||1 cup|
|all purpose flour-I like King Arthur.||3/4 cup|
|granulated garlic-I use Penzeys.||1 tsp|
|granulated onion-I use Penzeys.||1tsp|
|cayenne pepper||1/2 tsp|
|canola or vegetable oil||1 1/2 cups|
|cracked black pepper||1/2 tsp|
|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!
- 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.
- Get out 4 dinner plates and turn your oil on medium heat in a large skillet.
- On plate 1 mix your flour, salt, and pepper. Make sure it’s combined.
- On plate 2 mix your eggs and water. Scramble them together.
- On plate 3 mix your cornmeal, granulated garlic, granulated onion, and cayenne pepper.
- Set up your plates in an assembly line. Plate 4 is reserved for the breaded tomatoes.
- 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.
- Put the floured tomatoes into the scrambled egg. Make sure it is all covered and shake off the excess.
- Put the now egg covered tomato slices into the cornmeal mixture. Make sure all sides are covered and shake off the excess.
- Put the now perfectly breaded tomatoes on plate 4. Repeat steps 7-10 until all of the tomatoes are breaded.
- Set up a cookie sheet covered in paper towel next to where you are frying.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!