Cornmeal-Crusted Fried Green Tomatoes

Forget going out to eat or ordering takeout every time you crave Southern food. Try making Cornmeal-Crusted Fried Green Tomatoes at home. This recipe serves 6 and costs 56 cents per serving. This side dish has 313 calories, 11g of protein, and 6g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Pepper Lynn. A mixture of bacon fat, milk, green tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 159 foodies and cooks. With a spoonacular score of 70%, this dish is good. Similar recipes include Cornmeal Crusted Fried Green Tomato Fries, Cornmeal Crusted Fried Green Tomato Fries, and Fried Cornmeal-Crusted Catfish.

Servings: 6

 

Ingredients:

Bacon fat, canola oil, or other high-smoke-point oil for frying

1/4 teaspoon freshly ground black pepper

2 cups coarsely-ground corn meal (you may need slightly less if using store-bought corn meal)

2 eggs, beaten

4 large, firm green tomatoes

Kosher salt

1/2 cup milk

3/4 cup unbleached all-purpose flour

Equipment:

serrated knife

frying pan

paper towels

wooden spoon

bowl

Cooking instruction summary:

Rinse tomatoes and pat dry. Using a serrated knife, cut the tomatoes into 1/3-inch thick slices. The coating will adhere best to the exposed tomato flesh, and as a result, I recommend setting aside the odd-shaped, skin-covered ends of the tomatoes for another use. Season both sides of the tomato slices with kosher salt and set them aside to rest and release their moisture while you prepare the remaining ingredients. This will help prevent the final product from being soggy. In a large cast iron skillet or electric skillet, add enough oil to have a 1/3 inch depth. Heat over medium-high heat until bubbles form around the handle of a wooden spoon when inserted into the oil.Meanwhile, combine the flour and pepper in a shallow bowl and stir to combine. In a separate bowl, mix together the beaten eggs and milk. Finally, in a third bowl, place the cornmeal.When the oil is hot, dredge each tomato slice in the flour-pepper mixture, then dip it into the egg and milk, and lastly, coat it with cornmeal. You may choose to process all tomatoes at once before frying, but I prefer to take each tomato through the coating process individually just before adding it to the skillet.Carefully place the cornmeal-coated tomatoes slices in the hot oil and fry 2-3 minutes on each side until golden brown. If the tomatoes are browning too quickly, turn down the heat slightly; if they are not getting good color by the end of 2-3 minutes, you may need to increase the heat. For best results, fry in small batches with plenty of room around each tomato slice.After the tomatoes have been cooked on both sides, carefully remove them to a paper towel-lined plate and season immediately with salt. To maintain the crispiness of the crust, I recommend setting up a few plates if needed instead of stacking the tomatoes. Serve warm as is, with a dash of hot sauce, or a dollop of cayenne-spiced sour cream.

 

Step by step:


1. Rinse tomatoes and pat dry. Using a serrated knife, cut the tomatoes into 1/3-inch thick slices. The coating will adhere best to the exposed tomato flesh, and as a result, I recommend setting aside the odd-shaped, skin-covered ends of the tomatoes for another use. Season both sides of the tomato slices with kosher salt and set them aside to rest and release their moisture while you prepare the remaining ingredients. This will help prevent the final product from being soggy. In a large cast iron skillet or electric skillet, add enough oil to have a 1/3 inch depth.

2. Heat over medium-high heat until bubbles form around the handle of a wooden spoon when inserted into the oil.Meanwhile, combine the flour and pepper in a shallow bowl and stir to combine. In a separate bowl, mix together the beaten eggs and milk. Finally, in a third bowl, place the cornmeal.When the oil is hot, dredge each tomato slice in the flour-pepper mixture, then dip it into the egg and milk, and lastly, coat it with cornmeal. You may choose to process all tomatoes at once before frying, but I prefer to take each tomato through the coating process individually just before adding it to the skillet.Carefully place the cornmeal-coated tomatoes slices in the hot oil and fry 2-3 minutes on each side until golden brown. If the tomatoes are browning too quickly, turn down the heat slightly; if they are not getting good color by the end of 2-3 minutes, you may need to increase the heat. For best results, fry in small batches with plenty of room around each tomato slice.After the tomatoes have been cooked on both sides, carefully remove them to a paper towel-lined plate and season immediately with salt. To maintain the crispiness of the crust, I recommend setting up a few plates if needed instead of stacking the tomatoes.

3. Serve warm as is, with a dash of hot sauce, or a dollop of cayenne-spiced sour cream.


Nutrition Information:

Quickview
322k Calories
11g Protein
5g Total Fat
57g Carbs
14% Health Score
Limit These
Calories
322k
16%

Fat
5g
9%

  Saturated Fat
1g
9%

Carbohydrates
57g
19%

  Sugar
6g
8%

Cholesterol
56mg
19%

Sodium
241mg
11%

Get Enough Of These
Protein
11g
22%

Vitamin C
28mg
34%

Manganese
0.6mg
30%

Fiber
6g
27%

Vitamin B6
0.45mg
22%

Selenium
15µg
22%

Phosphorus
214mg
21%

Magnesium
76mg
19%

Vitamin A
891IU
18%

Vitamin B1
0.26mg
17%

Iron
2mg
15%

Zinc
2mg
14%

Copper
0.28mg
14%

Potassium
482mg
14%

Vitamin B5
1mg
13%

Vitamin B2
0.21mg
12%

Vitamin K
12µg
12%

Vitamin B3
2mg
11%

Folate
42µg
11%

Vitamin E
0.89mg
6%

Calcium
52mg
5%

Vitamin D
0.56µg
4%

Vitamin B12
0.22µg
4%

covered percent of daily need
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