Yield: Serves 4–6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: Approximately 40 minutes
Golden, crispy, and bursting with Southern warmth, Fried Green Tomatoes embody a cherished culinary tradition. Their vibrant tang and crunchy exterior make them a delightful appetizer, side dish, or snack. This recipe guides you through every step to achieve flawless results, even if you’re new to preparing them.
Ingredients
Large green tomatoes : 4 (firm ,unripe)
Eggs 2
Milk ½ cup
All-purpose flour 1 cup
Yellow cornmeal ½ cup
Plain bread crumbs ½ cup
Coarse kosher salt 2 teaspoons
Ground black pepper ¼ teaspoon
Vegetable oil (for frying) ~1 quart (or enough for ½-inch depth in skillet)
Step-by-Step Instructions
1. Prepare the Tomatoes
Rinse the green tomatoes under cool water and dry them thoroughly with a paper towel.
Use a sharp knife to slice each tomato into ½-inch thick rounds.
Remove and discard the stem and blossom ends. Arrange the slices on a tray or large plate for easy access.
2. Create Breading Stations
Set up three shallow dishes or bowls for coating:
Station 1 (Flour): Spread 1 cup of all-purpose flour evenly in the first dish.
Station 2 (Egg Wash): In a bowl, whisk the eggs and milk until fully blended. Pour into the second dish.
Station 3 (Crumb Coating): In the third dish, combine the cornmeal, bread crumbs, salt, and pepper. Stir well to ensure even seasoning distribution.
3. Coat the Tomato Slices
Process one slice at a time:
Flour: Dredge the tomato slice in the flour, covering both sides completely. Gently shake off excess flour.
Egg Wash: Dip the floured slice into the egg-milk mixture, ensuring full coverage. Allow excess to drip off.
Crumb Mixture: Press the slice into the cornmeal-breadcrumb mixture, coating both sides thoroughly. Apply light pressure to ensure the coating adheres.
Tip: Place each breaded slice on a clean tray or baking sheet. Repeat until all slices are coated.
4. Heat the Oil
Pour vegetable oil into a heavy-bottomed skillet (cast iron preferred) to a depth of about ½ inch.
Warm the oil over medium to medium-high heat until it reaches 350–375°F (175–190°C).
Test the oil: Sprinkle a few crumbs into the oil. If they sizzle immediately and brown within 15–20 seconds, the oil is ready.
Note: Avoid overheating. If the oil begins to smoke, lower the heat promptly.
5. Fry in Small Batches
Gently place 4–5 tomato slices in the skillet, ensuring they don’t touch or overlap.
Fry each side for 2–3 minutes, or until golden brown and crisp.
Use a thin metal spatula to carefully flip each slice, preserving the delicate crust.
6. Drain and Rest
Transfer fried slices to a plate lined with paper towels to soak up excess oil.
Allow them to rest for 1–2 minutes before serving.
Repeat the frying process for remaining slices, monitoring oil temperature and adding more oil if necessary.
Serving Suggestions
Enjoy Fried Green Tomatoes hot for maximum flavor and crunch. Try these pairings:
Southern Classic: Pair with creamy buttermilk ranch or remoulade sauce.
Spicy Kick: Serve with chipotle mayo or sriracha aioli for a bold twist.
Sandwich Upgrade: Add a slice to a BLT or grilled chicken sandwich for extra zest.
Elegant Appetizer: Layer with fresh mozzarella, basil, and a balsamic glaze drizzle.
Make-Ahead and Storage Tips
Make Ahead: Breaded (unfried) tomato slices can be refrigerated, covered, for up to 2 hours before frying.
Storage: Store cooled fried tomatoes in an airtight container in the refrigerator for up to 2 days.
Reheating: Re-crisp in an air fryer or oven at 375°F for 8–10 minutes. Avoid microwaving to preserve the crispy texture.
Final Note
Fried Green Tomatoes are more than a dish—they’re a celebration of Southern heritage. With their tangy bite and satisfying crunch, they bring comfort and joy to any meal. Whether you’re savoring them for the first time or revisiting a beloved tradition, these tomatoes are sure to inspire repeat performances in your kitchen.
