Description
Fried Green Tomatoes are a beloved Southern classic featuring tart, firm green tomatoes sliced, breaded with a crispy coating of flour, cornmeal, and breadcrumbs, then fried to golden perfection. This easy-to-make appetizer or side dish offers a crunchy exterior and juicy, tangy interior, perfect as a snack or accompaniment.
Ingredients
Scale
Tomatoes and Coating
- 4 large green tomatoes
- 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
Wet Ingredients
- 2 eggs
- 1/2 cup milk
For Frying
- 1 quart vegetable oil for frying
Instructions
- Slice Tomatoes: Slice the green tomatoes into 1/2-inch thick slices, making sure to discard the end pieces. These thick slices will hold up well during frying and offer a good bite.
- Prepare Breading Stations: In a medium bowl, whisk together the eggs and milk to create the wet batter. Spread the flour on a plate. On another plate, combine the cornmeal, bread crumbs, coarse kosher salt, and ground black pepper to make the dry coating mixture.
- Coat Tomato Slices: Take each tomato slice and first dredge it in the flour, coating it evenly. Next, dip it into the egg and milk mixture, and finally, press it into the breadcrumb mixture until completely coated. This triple coating ensures a crispy, flavorful crust.
- Heat Oil: In a large skillet or frying pan, pour vegetable oil to about 1/2 inch depth and heat over medium heat. The oil needs to be hot enough to fry but not smoking, usually around 350°F for perfect golden results.
- Fry Tomatoes: Carefully place the coated tomato slices in batches (4 or 5 at a time) into the hot oil. Do not overcrowd the pan to maintain oil temperature. Fry each side for about 3-4 minutes or until golden brown and crisp.
- Drain and Serve: Once browned and crispy, remove the fried green tomatoes from the oil and place them on paper towels to drain excess oil. Serve warm for the best taste and crunch.
Notes
- To check if oil is hot enough, drop a small piece of bread; it should sizzle and brown in about 60 seconds.
- For a spicier twist, add cayenne pepper or smoked paprika to the breadcrumb mixture.
- Serve with a remoulade or ranch dipping sauce for added flavor.
- Use firm, unripe green tomatoes for best texture and flavor.
