Introduction
Fried green tomatoes are a beloved Southern classic, known for their crispy exterior and tangy, tender interior.
This dish transforms unripe tomatoes into a delightful treat, perfect as an appetizer, side dish, or even a snack.
The combination of cornmeal and bread crumbs creates a satisfying crunch, while the simple seasoning lets the natural flavor of the tomatoes shine.
Whether you’re using homegrown tomatoes or found some firm green ones at the market, this recipe is a fantastic way to enjoy them.
Frying may seem intimidating, but with the right technique, you’ll achieve golden, crispy perfection every time.
Serve them with a dipping sauce like remoulade or ranch for an extra layer of flavor.
Ingredients
4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying
How To Make Fried Green Tomatoes
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate.
Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat.
Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet.
Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Variations
see next page
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