Description
Fried Green Tomatoes are a beloved Southern classic featuring tangy green tomato slices coated in a crispy cornmeal and breadcrumb crust, then fried to golden perfection. This recipe yields a crunchy, flavorful appetizer or side dish that showcases the vibrant taste of unripe tomatoes with a satisfying texture.
Ingredients
Scale
Tomatoes
- 4 large green tomatoes
Breading
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup bread crumbs
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
Egg Wash
- 2 eggs
- 1/2 cup milk
Frying
- 1 quart vegetable oil for frying
Instructions
- Slice the Tomatoes: Slice the green tomatoes into 1/2-inch thick slices and discard the ends, ensuring uniform thickness for even cooking.
- Prepare the Coatings: In a medium bowl, whisk together the eggs and milk to create the egg wash. Place the flour on one plate. On another plate, combine the cornmeal, bread crumbs, coarse kosher salt, and ground black pepper.
- Coat the Tomatoes: Dip each tomato slice first into the flour, coating it thoroughly. Then dip into the egg and milk mixture, and finally dredge in the breadcrumb mixture until fully coated on all sides.
- Heat the Oil: Pour vegetable oil into a large skillet until it covers the bottom about 1/2 inch deep. Heat the oil over medium heat until hot but not smoking—around 350°F (175°C) is ideal.
- Fry the Tomatoes: Carefully place the coated tomato slices into the hot oil in batches of 4 or 5 to avoid overcrowding, and fry each side for about 3 to 4 minutes or until golden brown and crispy.
- Drain: Remove the fried tomatoes from the oil using a slotted spoon and set them on paper towels to drain excess oil before serving.
Notes
- Make sure the oil is hot enough before frying to avoid greasy tomatoes.
- For extra flavor, add a pinch of cayenne pepper or smoked paprika to the breadcrumb mixture.
- Serve with a dipping sauce like remoulade, ranch, or spicy ketchup for added taste.
- This dish is best served immediately to retain crispiness.
