Fried green tomatoes are a classic, but few people outside of the South attempt to make them. However, it's a versatile dish that is incredibly easy to make — they're great as a side dish, on top of a burger or sandwich, or as an appetizer. And kids tend to love them, too, so they are an easy addition to any family meal.
The key to this dish is that the green tomatoes are more solid than riper tomatoes, and they hold up better to frying. Make sure to serve them piping hot and try to stick to Southern tradition by having a bit of pimento cheese on the side.
Note: The canola oil can be replaced with any flavorless oil suitable for high-temperature cooking. If you want to add a bit of smoky flavor, you can also replace the oil with bacon fat.
- 1 Cup cornmeal
- 2 Teaspoons paprika
- 1 Teaspoon cayenne
- 1 Teaspoon salt
- 4 eggs
- 1 Cup canola oil
- 2 green tomatoes, sliced, top and bottom pieces discarded
- 1/2 Cup pimento cheese, for serving (optional)
Combine all of the dry ingredients in a bowl and stir together. Place the eggs in a separate bowl and whisk until combined. Heat ½ of the canola oil in a pan over high heat. When hot, take an individual tomato slice and dunk it in the egg mixture, making sure it is fully coated. Remove the tomato and cover it on both sides with the dry ingredients. Immediately place the tomato in the oil.
Repeat for all of the tomatoes until the pan is full (depending on the size of your pan, you may need to do this in batches). Cook the tomatoes until the coating is browned, about 2-3 minutes on each side. Add more oil as needed. Remove from the heat and serve immediately, preferably with a side of pimento cheese.