👩🍳 Step-by-Step Instructions
1. Slice the Tomatoes
Cut into ½-inch thick rounds and discard the ends.
2. Set Up a Breading Station
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Dish 1: Flour
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Dish 2: Beaten eggs + milk
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Dish 3: Cornmeal, breadcrumbs, salt, and pepper (mixed)
3. Bread Each Tomato Slice
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Dredge in flour
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Dip in egg mixture
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Coat in the cornmeal-crumb blend
4. Heat the Oil
Pour about ½ inch of vegetable oil into a skillet. Heat to 350–375°F.
5. Fry in Batches
Carefully place slices in hot oil. Fry 2–3 minutes per side, or until golden and crispy.
6. Drain & Rest
Transfer fried tomatoes to paper towels. Let sit a few minutes before serving to preserve crunch.
🍽️ Serving Suggestions
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Pair with ranch, spicy mayo, or remoulade sauce
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Stack in a sandwich with bacon and lettuce
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Top with mozzarella and a drizzle of balsamic glaze for a gourmet twist
🧊 Storage & Reheating Tips
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Prep Ahead: Bread slices up to 2 hours before frying
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Leftovers: Store in an airtight container in the fridge for up to 2 days
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Reheat: Best in an oven or air fryer at 375°F. Avoid microwaving—they’ll lose their crunch!
Pro Tip: Fried green tomatoes are best enjoyed fresh and hot for that perfect crispy bite.