Description
Fried Green Tomatoes are a beloved Southern classic featuring tangy, firm green tomatoes coated in a crispy, seasoned cornmeal and breadcrumb crust, then pan-fried to golden perfection. This recipe delivers a crunchy, flavorful appetizer or side dish that’s perfect for sharing.
Ingredients
Scale
Tomatoes
- 4 large green tomatoes, sliced into 1/2-inch thick slices (discard ends)
Breading
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup cornmeal
- 1/2 cup bread crumbs
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
For Frying
- 1 quart vegetable oil
Instructions
- Prepare the Tomatoes: Slice the large green tomatoes into 1/2-inch thick slices, discarding the ends. This ensures uniform thickness for even cooking and a firm texture.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs and milk until fully combined to create an egg wash for coating.
- Prepare Dry Coatings: Spread the all-purpose flour evenly on a plate. On another plate, combine cornmeal, bread crumbs, kosher salt, and black pepper, mixing them thoroughly to evenly season the breading.
- Coat the Tomato Slices: Dip each tomato slice first into the flour, shaking off excess, then into the egg and milk mixture, and finally dredge it in the cornmeal-breadcrumb mixture until completely coated on all sides. This triple coating forms the crisp crust.
- Heat the Oil: Pour enough vegetable oil into a large skillet to cover the bottom by about 1/2 inch. Heat the oil over medium heat until hot but not smoking, suitable for frying.
- Fry the Tomatoes: Carefully place the coated tomato slices into the hot oil in batches of 4 or 5, avoiding overcrowding for even frying. Fry each side for about 3-4 minutes or until golden brown and crisp.
- Drain and Serve: Once browned, use a slotted spoon or spatula to remove the tomatoes from the oil and place them on paper towels to drain excess oil before serving.
Notes
- Ensure the oil temperature is medium heat to avoid burning the crust or undercooking the tomatoes.
- Do not overcrowd the pan to maintain oil temperature and crispiness.
- Use green tomatoes for their firm texture and tangy flavor, which holds up well in frying.
- Drain fried tomatoes on paper towels to absorb excess oil for a crispier result.
- For a gluten-free alternative, substitute all-purpose flour and bread crumbs with gluten-free versions and ensure cornmeal is certified gluten-free.
