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Fried Green Tomatoes

Green Tomatoes on Vine

The classic cornmeal coated fried green tomatoes

Ingredients

Scale
  • Green tomatoes, however many you can get your paws on
  • Celery salt, garlic salt, onion salt, or salt-salt
  • For dredging:
  • 1 egg
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt and pepper, each
  • 1/4 teaspoon cayenne pepper (optional)
  • For frying:
  • 2 tablespoons vegetable oil
  • 2 tablespoons bacon fat (or more vegetable oil)
  • For serving, if desired:
  • Ranch dressing, lemon wedges, hot sauce

Instructions

  1. Slice the tomatoes about 1/4″ to 1/3″ thick. Sprinkle the slices lightly with seasoned salt or regular salt.
  2. Beat the egg in a small bowl and set aside
  3. Combine the flour, cornmeal, and seasonings in another bowl.
  4. One at a time, dredge the tomato slices in the flour mixture, then the egg, then back into the flour and set aside.
  5. Once all slices are coated, heat the oil over high heat until a bit of flour sizzles when flicked in.
  6. CArefully lay the slices in the hot oil and turn the heat to medium.
  7. Cook 3-4 minutes or until golden.
  8. Turn and cook another 3-4 minutes.
  9. Drain on paper or a rack.
  10. Sprinkle again with salt while still hot and serve now or let cool to room temperature.

Notes

The ingredient amounts given above for the dredging mixture should be enough to coat 8-10 slices of tomato (2 medium tomatoes)

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