If you’re looking for something fun and unique to snack on, these fried green tomatoes are the ticket. They taste wonderful and they fry up like a dream. Check out what a happy reviewer from Southern Living had to say about this recipe:
“Perfect recipe. Be sure to make the remoulade sauce with it. I’ve served these as the po’boy, with the shrimp, as well as a side with a breakfast casserole at a church brunch. Everyone raves about them.”
I can totally understand why everyone raves about the reviewer’s fried green tomatoes. They are simply scrumptious! Will you be trying this recipe soon? If so, please let me know how your tomatoes turn out in the comments!
Ingredients
1 large Eggland’s Best egg, lightly beaten
1/2 cup HiLand buttermilk
1/2 cup Gold Medal self-rising cornmeal mix
1/2 teaspoon Morton salt
1/2 teaspoon McCormick pepper
1/2 cup Gold Medal all-purpose flour
3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.)
Wesson Vegetable oil
Instructions
1. Whisk together Eggland’s Best egg and HiLand buttermilk. Combine Gold Medal cornmeal mix, Morton salt, McCormick pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
2. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.
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Quick Tip: Serve these fried green tomatoes with dipping sauces like Ranch dressing and BBQ sauce.
Thank you to Southern Living for this great recipe.
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