Crispy Herb-Infused Fried Green Tomatoes are a delightful twist on the classic Southern favorite. With a perfect balance of savory herbs and a satisfying crunch, they’re a must-try when green tomatoes are in season. This recipe brings a bit of flair to an old-fashioned comfort food.
Green tomatoes bring a firm texture and a tart flavor that mellows when fried. All-purpose flour and yellow cornmeal create a crispy coating. The combination of dried basil and dried oregano infuses each bite with herbal notes, while garlic powder adds a hint of savory depth. Salt and black pepper enhance overall flavor. Eggs and milk form a batter that helps the coating stick. Finally, Parmesan cheese and fresh parsley add a finishing touch of umami and freshness.
These fried green tomatoes are perfect with a side of spicy remoulade or your favorite dipping sauce. They pair wonderfully with grilled meats or as a unique addition to a brunch spread.
Start by slicing your green tomatoes into 1/4 inch thick rounds. This thickness ensures they cook evenly without getting mushy. Set them aside for now.
Grab a shallow dish and mix together your flour, cornmeal, dried basil, dried oregano, garlic powder, salt, and black pepper. This will be your flavorful coating. In a separate dish, whisk together the eggs and milk until they’re nicely blended.
Heat up about a half-inch of vegetable oil in a large skillet over medium heat. This is where the magic happens, so make sure the oil is hot enough before you start frying. You can test it by dropping a small amount of the flour mixture into the oil; if it sizzles immediately, you’re good to go.
Now, let’s coat those tomatoes. Dip each slice into the flour mixture, then into the egg mixture, and back into the flour mixture. This double coating gives them that extra crunch everyone loves.
Fry the coated tomato slices in batches, about 3-4 minutes on each side, until they're golden brown and crispy. Don’t overcrowd the skillet; you want each piece to have enough room to fry up beautifully.
Once they’re done, remove them from the skillet and let them drain on paper towels to soak up any excess oil. Sprinkle with Parmesan cheese and chopped parsley for a fresh finish.
Share