Fried Green Tomatoes
Fried Green Tomatoes
This Southern favorite is known for its delicious contrast of crunchy coating and tart tomato flavor. Firm, unripe green tomatoes are sliced, coated in a seasoned breading, and fried until crisp and golden. Whether served as a starter or side, they’re sure to be a crowd-pleaser.
Ingredients:
| Ingredient | Amount |
|---|---|
| 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 (for frying) | About 1 quart (½-inch depth) |
Instructions:
1. Prepare the Tomatoes and Coating Stations:
Cut the tomatoes into ½-inch thick slices, discarding the ends. In a medium bowl, whisk the eggs and milk together. Place the flour on one plate. On another plate, combine the cornmeal, bread crumbs, salt, and pepper.
2. Bread the Tomato Slices:
Start by dredging each tomato slice in the flour, making sure it’s fully coated. Then dip it into the egg-milk mixture. Finally, press it into the breadcrumb mixture to coat evenly on all sides.
3. Fry the Tomatoes:
Pour enough vegetable oil into a large skillet to reach about ½ inch deep. Heat the oil over medium heat. Fry the breaded tomato slices in small batches (4–5 at a time), depending on the size of your pan. Be careful not to overcrowd.
4. Finish and Serve:
Cook each slice until golden brown on one side, then flip and brown the other side. Transfer the fried tomatoes to a plate lined with paper towels to soak up any excess oil.
Serve hot for the best flavor and crunch—this classic dish is best enjoyed fresh from the pan.
