Fried Green Tomatoes
Crispy, golden, and packed with flavor, fried green tomatoes are a Southern classic that turns firm, tart tomatoes into an irresistible dish. Perfect as a side, appetizer, or savory snack.
Ingredients
- 4 large green tomatoes
- 2 eggs
- ½ cup milk
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup breadcrumbs
- 2 tsp coarse kosher salt
- ¼ tsp ground black pepper
- 1 Vegetable oil
Instructions
- Wash and dry the green tomatoes, then slice into ¼-inch thick rounds. Sprinkle both sides with 1 teaspoon of kosher salt and let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.
- In one bowl, whisk together the eggs and milk. In a second bowl, mix the flour, 1 teaspoon kosher salt, and black pepper. In a third bowl, combine cornmeal and breadcrumbs.
- Dredge each tomato slice in the flour mixture, shaking off any excess. Dip into the egg wash until fully coated.
- Press into the cornmeal-breadcrumb mixture, patting gently to coat. Set aside on a plate or tray.
- Pour vegetable oil into a skillet to about ½ inch deep. Heat over medium-high until it reaches 350°F. No thermometer? Drop in a breadcrumb—it should sizzle without burning.
- Carefully place tomato slices in the hot oil without overcrowding. Fry for 2–3 minutes per side, until golden and crisp.
- Flip gently with tongs or a slotted spoon. Transfer to a paper towel-lined plate to drain. While still warm, sprinkle with more kosher salt if you’d like.