Pull up a chair, y’all, because we’re serving up Southern Sass on a Plate. These fried green tomatoes aren’t just crispy and golden—they’ve got attitude. Thanks to Flavor Expedition Co.’s Slow Noon Seasoning, this Southern classic gets a tangy little twist that’ll have your taste buds saying, “well bless my soul.”
Get ready to fry, crunch, and munch your way through one of the South’s most flirtatious classics. With a mild kick from Slow Noon Seasoning, these fried green tomatoes are tangy, golden, and slightly sassy—just like grandma intended.
Slice and season Slice your green tomatoes into ¼-inch thick slices. Pat them dry (nobody likes soggy). Sprinkle both sides with salt and black pepper.
Flour power In a shallow bowl, mix flour with Slow Noon Seasoning. This is where the flavor flirtation begins.
Egg bath In another bowl, whisk together eggs and milk. Get ready to dunk those tomato slices like a pro.
Crunch combo Combine cornmeal and breadcrumbs in a third bowl. The crunch factor is non-negotiable.
Coat, dip, coat Dredge tomato slices in flour mixture, dip in egg, then coat with cornmeal-breadcrumb mix. Press gently to make sure every inch is covered.
Fry time Heat oil in a skillet to 350–375°F. Fry tomatoes 2–3 minutes per side until golden and crispy. Don’t overcrowd the pan—these tomatoes need their personal space.
Drain & serve Lay slices on paper towels or a wire rack. Serve warm with Comeback Sauce or your favorite dip.
Pro Tip
Best eaten fresh, but leftovers can chill in the fridge up to 2 days. Reheat in oven or air fryer to bring back the crisp.
Feeling feisty? Add a pinch of cayenne to the flour mixture for a mild “kick me, I’m spicy” vibe.
Fry in batches to avoid a soggy mess—your crispy dreams are worth it.
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Slice and season Slice your green tomatoes into ¼-inch thick slices. Pat them dry (nobody likes soggy). Sprinkle both sides with salt and black pepper.
Flour power In a shallow bowl, mix flour with Slow Noon Seasoning. This is where the flavor flirtation begins.
Egg bath In another bowl, whisk together eggs and milk. Get ready to dunk those tomato slices like a pro.
Crunch combo Combine cornmeal and breadcrumbs in a third bowl. The crunch factor is non-negotiable.
Coat, dip, coat Dredge tomato slices in flour mixture, dip in egg, then coat with cornmeal-breadcrumb mix. Press gently to make sure every inch is covered.
Fry time Heat oil in a skillet to 350–375°F. Fry tomatoes 2–3 minutes per side until golden and crispy. Don’t overcrowd the pan—these tomatoes need their personal space.
Drain & serve Lay slices on paper towels or a wire rack. Serve warm with Comeback Sauce or your favorite dip.
Pro Tip
Best eaten fresh, but leftovers can chill in the fridge up to 2 days. Reheat in oven or air fryer to bring back the crisp.
Feeling feisty? Add a pinch of cayenne to the flour mixture for a mild “kick me, I’m spicy” vibe.
Fry in batches to avoid a soggy mess—your crispy dreams are worth it.
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