Southern Sass on a Plate: Fried Green Tomatoes with Slow Noon Seasoning and dipping sauce.

Fried Green Tomatoes

Oct 30, 2025Robbie Dehaze

  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.

Back to Recipe

Fried Green Tomatoes

October 30, 2025

Featured Flavor Slow Noon
Feeds 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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 ...

Ingredients

  • 2 large fresh green tomatoes
  • Salt and ground black pepper, to taste
  • 1 cup all-purpose flour
  • ¼ cup Slow Noon Seasoning
  • 2 large eggs
  • ½ cup whole milk or buttermilk
  • ½ cup yellow cornmeal
  • ½ cup breadcrumbs
  • 8 ounces vegetable oil, for frying

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.

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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