Fried Green Tomatoes

Fried green tomatoes are a beloved Southern classic, known for their crispy golden crust and bright, tangy flavor. Firm unripe tomatoes are sliced, coated in a seasoned breading, and pan-fried until perfectly crunchy on the outside while staying tender inside. They work beautifully as an appetizer, side dish, or snack and are always a welcome addition to the table.

Ingredients

• 4 large green tomatoes
• 2 eggs
• ½ cup milk
• 1 cup all-purpose flour
• ½ cup cornmeal
• ½ cup breadcrumbs
• 2 teaspoons coarse kosher salt
• ¼ teaspoon black pepper
• Vegetable oil, for frying (about ½ inch depth in pan)

Instructions

1. Prepare the Tomatoes and Coating Stations

Slice the green tomatoes into ½-inch thick rounds, discarding the ends. In a medium bowl, whisk together the eggs and milk. Place the flour on one plate. On a separate plate, combine the cornmeal, breadcrumbs, salt, and black pepper, mixing well.

2. Bread the Tomato Slices

Coat each tomato slice in flour first, ensuring an even layer. Dip it into the egg and milk mixture, then press it into the cornmeal and breadcrumb mixture until fully coated.

3. Heat the Oil

Pour vegetable oil into a large skillet to a depth of about ½ inch and heat over medium temperature until ready for frying.

4. Fry the Tomatoes

Working in small batches, carefully place the coated tomato slices into the hot oil. Avoid overcrowding the pan to ensure even cooking.

Cook until the bottom is golden brown, then flip and fry the other side until equally crisp.

5. Drain and Serve

Remove the tomatoes from the skillet and place them on a paper towel–lined plate to drain excess oil.

Serve immediately while hot and crispy.

A Southern Favorite

Crunchy, savory, and slightly tangy, fried green tomatoes are a timeless dish that brings comfort and flavor together in every bite—perfect for gatherings or simple homemade meals.