Fried Canned Green Tomatoes
Crispy and tangy fried canned green tomatoes make a perfect snack or appetizer. This simple recipe uses drained tomatoes, a flour-egg-cornmeal breading, and hot oil for a golden, crunchy result. Serve with your favorite dip for an extra flavorful treat.
Servings: 4 servings
Calories: 240kcal
Ingredients
- 1 jar canned green tomatoes, drained
- 1/2 cup all-purpose flour
- 2 eggs
- 2 tablespoons milk
- 3/4 cup cornmeal
- 1/4 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Oil for frying
Instructions
- Drain canned green tomatoes and pat them thoroughly dry with paper towels.
- Set up a breading station: Place flour in one bowl, beat eggs with milk in a second bowl, and mix cornmeal, breadcrumbs, salt, pepper, and paprika in a third bowl.
- Coat each tomato slice first in flour, then in egg mixture, pressing to remove air bubbles, then in the seasoned cornmeal mixture, pressing gently to adhere.
- Heat 1-2 cm of oil in a wide skillet over medium heat until shimmering.
- Fry the coated tomato slices in batches for 2-3 minutes per side or until golden and crispy, avoiding overcrowding.
- Place fried slices on a wire rack or paper towels to drain excess oil.
Notes
Ensure tomatoes are completely dry to help the coating stick and avoid greasy results.
Use vegetable or canola oil for optimal frying.
Chill breaded slices in the fridge for 30 minutes before frying for an extra crispy finish.
For healthier options, substitute whole wheat flour and bake at 200°C (400°F) on a hot surface for a baked alternative.
Try adding herbs like thyme or spices like cayenne to the breading mixture for extra flavor.
Use vegetable or canola oil for optimal frying.
Chill breaded slices in the fridge for 30 minutes before frying for an extra crispy finish.
For healthier options, substitute whole wheat flour and bake at 200°C (400°F) on a hot surface for a baked alternative.
Try adding herbs like thyme or spices like cayenne to the breading mixture for extra flavor.