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Per serving
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- 1
Slice the tomatoes
Cut the green tomatoes into slices a good half inch thick. Any thinner and they go limp on you in the skillet. You want them firm and pale green all the way through, not blushing pink.
- 2
Set up your dredging station
Stir together the flour, cornmeal, salt, black pepper and cayenne on a shallow plate. In a second dish, beat the eggs with the milk until smooth. Pour the seasoned bread crumbs onto a third plate. Three dishes in a row, left to right, and you will never lose your place.
- 3
Coat both sides
Dip each tomato slice in the seasoned flour, both sides. Then into the egg and milk. Then press it into the bread crumbs, both sides, pressing gently so they hold on. Lay the coated slices on a parchment-lined sheet pan while you finish the rest.
- 4
Heat the skillet
Melt the butter with the vegetable oil in a cast-iron skillet over medium-high heat. You are looking for about 375 degrees. Too cool and they will drink up the grease and go soggy on you.
- 5
Fry in batches
Fry the slices 2 to 3 minutes, turning once, until they are brown and crisp on both sides but still firm enough to hold their shape. Do not crowd the pan — that drops the temperature and you lose your crust. Drain on paper towels and eat them hot.
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Cast-Iron Fried Green Tomatoes
Created by: DeepSouthDiner
Ingredients
- 1 1/2 cup all-purpose flour
- 2 tbsp cornmeal
- 2 tsp salt
- 3/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 4 green tomatoes
- 2 eggs
- 1/2 cup whole milk
- 2 cup seasoned bread crumbs
- 3 tbsp butter
- 1/2 cup vegetable oil
Instructions
- Slice the tomatoesCut the green tomatoes into slices a good half inch thick. Any thinner and they go limp on you in the skillet. You want them firm and pale green all the way through, not blushing pink.
- Set up your dredging stationStir together the flour, cornmeal, salt, black pepper and cayenne on a shallow plate. In a second dish, beat the eggs with the milk until smooth. Pour the seasoned bread crumbs onto a third plate. Three dishes in a row, left to right, and you will never lose your place.
- Coat both sidesDip each tomato slice in the seasoned flour, both sides. Then into the egg and milk. Then press it into the bread crumbs, both sides, pressing gently so they hold on. Lay the coated slices on a parchment-lined sheet pan while you finish the rest.
- Heat the skilletMelt the butter with the vegetable oil in a cast-iron skillet over medium-high heat. You are looking for about 375 degrees. Too cool and they will drink up the grease and go soggy on you.
- Fry in batchesFry the slices 2 to 3 minutes, turning once, until they are brown and crisp on both sides but still firm enough to hold their shape. Do not crowd the pan — that drops the temperature and you lose your crust. Drain on paper towels and eat them hot.