Fried Green Tomatoes are more than just a dish—they’re a cherished Southern tradition. Crisp on the outside, tangy and tender on the inside, these golden rounds are a perfect blend of comfort and flavor. Whether served as an appetizer, side dish, or layered in a BLT, Fried Green Tomatoes add that irresistible crunch and zing that keeps folks coming back for more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large green tomatoes | 4 |
| Eggs | 2 |
| Milk | ½ cup |
| All-purpose flour | 1 cup |
| Cornmeal | ½ cup |
| Bread crumbs | ½ cup |
| Coarse kosher salt | 2 teaspoons |
| Ground black pepper | ¼ teaspoon |
| Vegetable oil | 1 quart (for frying) |
Instructions
Slice the Tomatoes
Wash and dry the tomatoes. Cut each one into ½-inch thick slices. Discard the top and bottom ends (stem and blossom).
Set Up Breading Stations
Prepare three shallow dishes for coating:
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Plate 1: All-purpose flour.
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Plate 2: Whisk together the eggs and milk until smooth.
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Plate 3: Mix cornmeal, bread crumbs, kosher salt, and pepper.
Bread the Slices
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Dredge each tomato slice in flour.
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Dip it into the egg-milk mixture, coating evenly.
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Press into the cornmeal-breadcrumb mixture to cover completely.
Place the coated slices on a tray or wire rack to rest for 5 minutes. This helps the breading adhere better during frying.
Heat the Oil
In a deep skillet or cast-iron pan, heat about 1 inch of vegetable oil over medium-high heat (350°F/175°C). Use a thermometer if possible.
Fry Until Golden
Fry 3–4 tomato slices at a time, without overcrowding. Cook for 2–3 minutes per side or until golden brown and crispy.
Transfer fried tomatoes to a paper towel-lined plate to drain excess oil.
Serve & Enjoy
Serve hot with your favorite dipping sauce—ranch, remoulade, or spicy mayo work wonderfully. Garnish with a sprinkle of flaky sea salt or fresh herbs for extra flair.
Tips & Variations
