Follow these steps for perfect results
egg
milk
hot sauce
sugar
salt
black pepper
yellow cornmeal
green tomatoes
sliced 1/4 inch thick
oil
Whisk together egg, milk, and hot sauce in a pie plate.
Combine sugar, salt, and pepper in a cup.
Spread cornmeal on a plate.
Dip tomato slices in the egg mixture.
Sprinkle the tomato slices with the sugar mixture.
Coat the tomato slices with cornmeal.
Heat 1 tablespoon of oil (or bacon drippings) in a 12-inch nonstick skillet over medium heat.
Add half the tomato slices to the skillet, without crowding.
Cook for 2 minutes on each side, or until golden brown.
Transfer cooked tomato slices to paper towels to drain excess oil.
Repeat with the remaining oil and tomato slices.
Serve immediately for the best crispy texture.
Expert advice for the best results
For extra crispy tomatoes, refrigerate the sliced tomatoes for 30 minutes before dredging.
Do not overcrowd the skillet, as this will lower the oil temperature and result in soggy tomatoes.
Everything you need to know before you start
5 minutes
Not recommended, best served immediately.
Arrange fried tomatoes on a plate, slightly overlapping. Garnish with a sprinkle of chopped fresh parsley or a dollop of creamy sauce.
Serve as a side dish with grilled meats or vegetables.
Serve as an appetizer with a dipping sauce like remoulade or ranch.
The acidity of the wine complements the tanginess of the tomatoes.
A refreshing beer to cut through the richness.
Discover the story behind this recipe
A staple in Southern cuisine, often associated with family gatherings and summer meals.
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