Fried green tomatoes are a classic Southern favorite, loved for their crisp coating and tangy bite. Firm, unripe tomatoes are sliced, coated in a savory breading, and fried until perfectly golden. Whether served as an appetizer or a side dish, they’re a comforting, crowd-pleasing staple the whole family will enjoy.
Fried Green Tomatoes
Ingredients
4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
Vegetable oil, for frying (about ½ inch deep in the pan)
How to Make Fried Green Tomatoes
Prepare the Tomatoes & Dredging Stations
Slice the green tomatoes into ½-inch-thick rounds and discard the ends. In a medium bowl, whisk together the eggs and milk. Place the flour on one plate. On another plate, combine the cornmeal, bread crumbs, kosher salt, and black pepper, mixing well.
Coat the Tomatoes
Dip each tomato slice into the flour, coating it completely. Next, dip it into the egg and milk mixture. Finally, press it into the bread crumb mixture, making sure each slice is evenly coated.
Fry the Tomatoes
Heat vegetable oil in a large skillet to a depth of about ½ inch over medium heat. Working in batches of 4–5 slices, carefully place the breaded tomatoes into the hot oil. Avoid overcrowding the pan.
Finish & Serve
Fry the tomatoes until golden brown on one side, then flip and cook until the other side is equally crisp. Remove from the skillet and place on a paper towel–lined plate to drain excess oil.
Serve immediately while hot and crispy, and enjoy this timeless Southern classic.
