Fried Green Tomatoes

Instructions

1. 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.

2. Flour power
   In a shallow bowl, mix flour with Slow Noon Seasoning. This is where the flavor flirtation begins.

3. Egg bath
   In another bowl, whisk together eggs and milk. Get ready to dunk those tomato slices like a pro.

4. Crunch combo
   Combine cornmeal and breadcrumbs in a third bowl. The crunch factor is non-negotiable.

5. 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.

6. 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.

7. Drain & serve
   Lay slices on paper towels or a wire rack. Serve warm with Comeback Sauce or your favorite dip.