Cornflake Crusted Fried Green Tomatoes are maybe the crispiest fried green tomatoes ever. Serve them as an appetizer with Chipotle Ranch for a creamy, spicy kick.
Fried Green Tomatoes are one southern food I can never get enough of. I love the tanginess and tartness of green tomatoes. There are lots of different ways to fry them. Scroll down for more Fried Green Tomatoes recipes. But it’s hard to beat a crispy crushed cornflake coating. Absolutely delicious!
CORNFLAKE CRUSTED FRIED GREEN TOMATOES RECIPE TIPS:
Be sure to buy green tomatoes that are really firm and use them within a day or two. They will ripen fairly quickly and then they won’t make good fried green tomatoes.
I like to cut the slices about 1/2-inch thick. You can go a little thinner, but I wouldn’t go much thicker. Then there is too much tomato in relation to the coating.
Don’t cook them for too long. Just long enough that they aren’t still crunchy. Cook them too long and they will be mushy. About 60 to 90 seconds is usually plenty but can vary based on the temperature of the oil and the size of your slices.
You want your oil temperature to be around 360 degrees. A deep frying thermometer is really handy for this but not necessary. If you don’t have one, test the oil by dropping a small pinch of cornflake mixture in the oil. If it doesn’t start to sizzle, the oil isn’t hot enough.
Don’t crowd the tomatoes in the skillet.
I like to spritz a little more salt on the fried green tomatoes when I remove them from the oil. You definitely don’t want your tomatoes to be underseasoned and bland.
Best eaten right after they are fried but you can reheat them in a toaster oven or air fryer.
Try These Other Fried Green Tomato Recipes:
- Air Fryer Fried Green Tomatoes
- Fried Green Tomatoes with Buttermilk Feta Dressing
- Fried Green Tomato and Bacon Grilled Cheese
- Fried Green Tomatoes with Peach Pepper Jelly Sauce
- 1 cup buttermilk
- 1 large egg
- 1/2 teaspoon garlic powder
- 2 medium to large green tomatoes
- 2 cups crushed cornflakes
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- vegetable oil
- Start by mixing together all chipotle ranch ingredients. Place in the refrigerator until needed.
- Whisk together buttermilk, egg, and garlic powder in a shallow bowl.
- Cut the green tomatoes into 1/2-inch slices. Add them to the buttermilk mixture. Let sit for 10 minutes while you make the cornflake mixture.
- In a pie plate, combine cornflake crumbs, flour, garlic powder, paprika, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Heat 2 inches of oil in a large cast iron skillet or Dutch oven over medium-high heat. You want the oil to be about 360 degrees. If you don't have a thermometer, test it by dropping a small pinch of cornflake mixture in the oil. It should sizzle right away.Remove the tomatoes from buttermilk mixture and coat in cornflake mixture.
- Working in batches so you don't crowd the skillet, fry tomatoes for about 1 minute per side and remove to a paper towel-lined plate.
- Serve with chipotle ranch.