Tangy Fried Green Tomatoes
Crispy on the outside, soft and tangy on the inside, fried green tomatoes are so popular for good reason. Let me show you how to make the perfect fried green tomato.
Video
Equipment
Ingredients
- 4 Each Green Tomatoes
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Cup All Purpose Flour
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 Each Large Eggs
- ½ Cup Evaporated Milk
- ¾ Cup Yellow Cornmeal
- ¾ Cup Plain Breadcrumbs
- Vegetable Oil
Instructions
- Wash and slice the green tomatoes into at least ¼" thick slices. Lay out on a rack on a baking sheet.4 Each Green Tomatoes
- Sprinkle each slice of green tomato with salt and pepper, on both sides.1 teaspoon Salt, ½ teaspoon Black Pepper
- Allow to sit for 30 mintues, to draw out extra moisture from the tomatoes.
- Prepare dredging stations. One bowl with the flour, Creole seasoning, onion powder and garlic powder. One bowl with evaporated milk and eggs and one bowl with the cornmeal and breadcrumbs. Mix each bowl well.1 Cup All Purpose Flour, 1 Tablespoon Creole Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 2 Each Large Eggs, ½ Cup Evaporated Milk, ¾ Cup Yellow Cornmeal, ¾ Cup Plain Breadcrumbs
- Pat each green tomato slice with a paper towel. Pass first through the flour, then the egg wash, then finally through the breadcrumbs.
- Lay on the rack, on the baking sheet.
- If you're using an electric fryer (like I do), heat oil to 350°F. If you're using a skillet, add cooking oil to 1" deep and turn on the heat to medium high.Vegetable Oil
- Drop 3 or 4 slices at a time into the hot oil. (Don't overpack or they risk sticking together, it will also drop the temperature of the oil too much).
- Cook for about 3 minutes, then remove to a paper towel lined tray.If you're using a skillet, flip the tomatoes half way.
- Serve with your favorite dip, remoulade sauce is popular.
Notes
Sprinkling the green tomatoes with salt first will draw out moisture and make the frying process better.
Allowing the coated slices to sit while the oil heats up allows the coating to adhere better to the green tomatoes and makes for a better fried green tomato.
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Nutrition
Calories: 182kcal | Carbohydrates: 33g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 281mg | Potassium: 162mg | Fiber: 3g | Sugar: 3g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
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