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\u2019re a comforting, crowd-pleasing staple the whole family will enjoy.<\/p>\n
Fried Green Tomatoes<\/p>\n
Ingredients<\/p>\n
4 large green tomatoes
\n2 eggs
\n\u00bd cup milk
\n1 cup all-purpose flour
\n\u00bd cup cornmeal
\n\u00bd cup bread crumbs
\n2 teaspoons coarse kosher salt
\n\u00bc teaspoon ground black pepper
\nVegetable oil, for frying (about \u00bd inch deep in the pan)
\nHow to Make Fried Green Tomatoes<\/p>\n
Prepare the Tomatoes & Dredging Stations
\nSlice the green tomatoes into \u00bd-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.<\/p>\n
Coat the Tomatoes
\nDip 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.<\/p>\n
Fry the Tomatoes
\nHeat vegetable oil in a large skillet to a depth of about \u00bd inch over medium heat. Working in batches of 4\u20135 slices, carefully place the breaded tomatoes into the hot oil. Avoid overcrowding the pan.<\/p>\n
Finish & Serve
\nFry 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\u2013lined plate to drain excess oil.<\/p>\n
Serve immediately while hot and crispy, and enjoy this timeless Southern classic.<\/p>\n","protected":false},"excerpt":{"rendered":"
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