Easiest Way to Cook Delicious Crispy fried green tomatoes

Crispy fried green tomatoes. Whisk eggs and milk together in a medium-size bowl. Mix cornmeal, bread crumbs and salt and pepper on another plate. Instant flour is low-protein wheat that is pre-cooked, dried, and finely ground, resulting in flour that easily.

In the Northern United States, crispy fried green tomatoes are often made with white flour. In the South, they're often made with cornmeal. Feel free to use whatever you prefer or have on hand. You can cook Crispy fried green tomatoes using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Crispy fried green tomatoes

1. Prepare 2 cups of flour.
2. You need 1/2 cup of cornstarch.
3. It's 2 tablespoons of pepper.
4. Prepare 1 tablespoon of salt.
5. Prepare Dash of hot pepper flakes.
6. You need 3 of large green tomatoes.
7. You need of Vegetable oil for frying.
8. It's 1/2 of milk.
9. Prepare 1 of large egg.
10. It's Dash of garlic salt.
11. It's 1/3 cup of Italian bread crumbs.

Heat the oil in a frying pan over medium-high heat. No one does Fried Green Tomatoes like Southern Living. The cornmeal and flour crust is what sets this recipe apart from others. In only a matter of minutes, your tomatoes will be battered, fried and perfectly crispy.

Crispy fried green tomatoes instructions

1. Mix flour, salt, pepper, hot flakes,cornstarch, and bread crumbs in large bowl.
2. Slice tomatoes.
3. In another bowl mix egg and milk.
4. I use a cast iron pan but deep fryer or frying pan will work , heat oil on med heat you want it hot before you put your tomatoes in.
5. When oil is ready dip tomato slices into mixture then into four mixture cover completely in flour mixture press flour mix into the slices then lightly shake off and put into hot oil.
6. Fry until deep golden brown flip and repeat.
7. I add a dash of garlic salt on the top when all finished !.
8. Eat while hot and enjoy!!!!!.

Not only can you enjoy these as a perfect summer appetizer paired with Buttermilk Herb Ranch Sauce, try sandwiching them with lettuce and bacon for an elevated BLT or scattering. Dip the tomatoes first in the flour, then in the eggs (letting any excess drip off), and finally in the cornmeal, pressing gently to help it adhere. Dip each tomato slice in buttermilk mixture, allowing excess to drip off. Dredge in panko mixture, gently pressing mixture to tomatoes. In a large Dutch oven, add oil to halfway full.