Fried Green Tomatoes Ii
Crispy, golden, and bursting with Southern charm, "Fried Green Tomatoes II" takes this classic comfort food to a whole new level of irresistible flavor. Featuring thick slices of tangy green tomatoes, perfectly seasoned with salt and pepper, these slices are coated in a triple-layer breading of flour, cornmeal, and breadcrumbs for the ultimate crunch. A touch of optional hot sauce in the egg wash adds a subtle kick, while frying in hot vegetable oil ensures a crisp, golden-brown exterior that's restaurant-worthy. Ready in just 35 minutes, this easy recipe is perfect as an appetizer, a side dish, or even a show-stopping snack. Serve these fried green tomatoes warm with a creamy ranch drizzle or spicy aioli for the ultimate crowd-pleaser. If you're searching for the perfect fried green tomato recipe, this is your go-to guide for crispy Southern perfection!
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Recipe Information
Ingredients
- 4 large green tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup breadcrumbs
- 2 large eggs
- 0.5 cup milk
- 1 cup vegetable oil
- 1 teaspoon hot sauce (optional)
Instructions
Slice the green tomatoes into 1/4-inch thick slices. Sprinkle both sides with salt and let them rest for 5 minutes to draw out moisture.
In a shallow bowl, mix the all-purpose flour with black pepper.
In a second shallow bowl, whisk together the eggs, milk, and optional hot sauce for added flavor.
In a third shallow bowl, combine the cornmeal and breadcrumbs.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
Pat the tomato slices dry with a paper towel.
Dredge each tomato slice in the flour mixture, then dip it into the egg mixture, and finally coat it with the cornmeal-breadcrumb mixture. Ensure the slices are fully coated.
Carefully place each prepared tomato slice into the hot oil, frying them in batches so as not to overcrowd the skillet.
Fry the tomato slices for 3-4 minutes on each side or until golden brown and crispy.
Remove from the skillet and drain on a plate lined with paper towels.
Serve warm, optionally garnished with a drizzle of ranch dressing or a spicy aioli for dipping.
Nutrition Facts
Calories |
3596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.9 g | 302% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 4378 mg | 190% | |
| Total Carbohydrate | 341.3 g | 124% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 15.3 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 292 mg | 22% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
