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Fried Green Tomatoes

Ingredients

  • 1/2 cup flour
  • 2 tsp salt divided
  • 2 eggs beaten
  • 3/4 cup cornmeal
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/8 tsp smoked paprika
  • a few cracks black pepper
  • 3 green tomatoes sliced ¼” thick
  • high smoke point oil such as canola or vegetable
  • thermometer (frying, instant read, or infrared)
  • a wire rack for cooling

Instructions

  • To prepare your dredging station you will need three dishes or bowls: In the first dish, whisk together the flour and 1 tsp of the salt. In the second dish, beat the eggs for 1 minute until well combined and slightly lightened in color. In the third dish, whisk together the remaining 1 tsp salt, cornmeal, sugar, garlic powder, dried thyme, dried oregano, smoked paprika, and black pepper.
  • Dredge each tomato slice in the flour mixture, completely coating the surface and knocking off the excess (too much flour will cause the egg to slide off.) Dip in the egg, then press into the cornmeal mixture to coat well.
  • Heat ¼” of oil in a heavy bottomed pan (I use my cast iron skillet) to 385F over medium-high heat. Fry the tomatoes in batches (2-3 slices at a time) about 4 minutes per side, or until golden brown and crispy. Drain on a wire rack and enjoy hot with goat cheese or remoulade!