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 ...