Flavor Expedition Recipe
Fried Green Tomatoes
October 05, 2025
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 ...
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Feeds
4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
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
-
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.
Feeds4
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Pull up a chair, y’all, because we’re serving up Southern Sass on a...
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
-
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.
![Spice jar labeled 'Flavor Expedition Co.' with chili peppers, limes, and basil on a white background. [pack-1]](http://flavorexpedition.com/cdn/shop/files/Slow_Product_Image_No_Back.png?v=1777942304&width=900)
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