Description
A classic Southern favorite, these Best Fried Green Tomatoes offer a crispy, crunchy cornmeal coating with perfectly tender, tangy, and non-mushy green tomato slices. Easy to prepare and cooked to golden perfection in a skillet, this recipe ensures a deliciously satisfying appetizer or side dish every time.
Ingredients
Units
Scale
Tomatoes
- 3 small to medium green tomatoes (unripe tomatoes)
For Frying
- About 2 cups vegetable oil, canola oil, or peanut oil
Breading Mixtures
- 1/3 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/4 cup buttermilk, whole milk, or 2% milk
- 1 large egg
- 1/4 cup cornmeal (yellow preferred)
- 1/4 cup fine dry breadcrumbs
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the Tomatoes: Rinse the green tomatoes with cool water and pat them dry thoroughly using paper towels. Slice the tomatoes into 1/4 inch thick slices for thin cuts or 3/8 inch thick for slightly thicker slices, ensuring even sizes for uniform cooking.
- Set up Breading Stations: Arrange three small plates or shallow bowls. In the first plate, mix the flour with 1/2 teaspoon of salt. In the second plate, whisk together the milk and egg. In the third plate, combine the cornmeal, breadcrumbs, black pepper, and the remaining 1/2 teaspoon salt.
- Coat the Tomato Slices: Working with 2 or 3 slices at a time, press each tomato slice into the flour mixture to coat both sides. If the flour doesn’t adhere to the edges, dip those edges in the egg/milk mixture and then back into the flour.
- Apply Wet and Dry Coatings: Dip the floured tomato slice into the egg/milk mixture, then gently press it into the cornmeal and breadcrumb mixture to coat thoroughly on both sides.
- Heat the Oil: Pour oil into a cast iron or stainless steel skillet to a depth of 1/4 to 1/2 inch. Heat the oil over medium heat until it reaches 360 to 375°F and is very hot but not smoking. Test by sprinkling a few grains of cornmeal into the oil; it should sizzle immediately.
- Fry the Tomatoes: Using tongs or a slotted spoon, carefully lower the tomato slices one at a time into the hot oil. Fry for 2 to 3 minutes on each side, or until both sides are golden brown and crispy.
- Drain and Serve: Remove the fried tomatoes and drain excess oil on paper towels. Serve warm but not too hot for the best taste and texture.
Notes
- This recipe yields perfectly crispy fried green tomatoes without the mess of a wet batter.
- You can also adapt this breading method for air frying to make a lighter version.
- Use a cast iron or stainless steel pan for even heating and the best crust development.
- Maintaining the oil temperature is critical to avoid soggy, greasy tomatoes.
- Serve these fried green tomatoes as an appetizer, side dish, or as a crunchy topping for salads and sandwiches.
Nutrition
- Serving Size: 2 slices
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
