My Sister Begs Me to Fry These Up the Second Spring Hits – Crispy Fried Green Tomatoes

INGREDIENTS (4 main ingredients + basics)

• 3–4 green tomatoes (firm and unripe)
• 1 cup all-purpose flour
• 2 large eggs (beaten)
• 1 cup cornmeal (for that signature crunch)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional but adds flavor)
• Oil for frying (vegetable or canola oil)

INSTRUCTIONS

1. Slice green tomatoes into 1/4-inch thick rounds.
2. Lightly sprinkle salt on slices and let them sit for 10 minutes, then pat dry.
3. Set up three bowls:
   • Bowl 1: flour + salt + pepper
   • Bowl 2: beaten eggs
   • Bowl 3: cornmeal + paprika
4. Coat each tomato slice in flour → dip in egg → coat in cornmeal mixture.
5. Heat oil in a skillet over medium heat.
6. Fry tomatoes 2–3 minutes per side until golden brown and crispy.
7. Remove and place on paper towels to drain excess oil.
8. Serve hot.

TIPS FOR PERFECT CRISPY GREEN TOMATOES

• Use firm, unripe tomatoes only (soft ones turn mushy).
• Don’t overcrowd the pan—fry in batches for even crispiness.
• Let coated slices rest 5 minutes before frying for better crust adhesion.
• Keep oil at medium heat; too hot burns the coating, too low makes it soggy.
• Serve with ranch, spicy mayo, or garlic dip for extra flavor.