Fried Green Tomatoes
Learn how to make crispy fried green tomatoes with this classic Southern recipe. Perfectly seasoned and golden brown, these make a delicious appetizer or side dish.
Equipment
- knife
- cutting board
- wire rack
- baking sheet
- paper towels
- shallow dish
- whisk
- measuring spoons
- measuring cups
- skillet
- tongs
Ingredients
Main Ingredients
- 3 large green tomatoes firm
- 1/2 tsp kosher salt plus more for seasoning
- 1/4 tsp freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 large egg
- 1/4 cup whole milk
- 1/4 tsp cayenne pepper optional
- 2 cups vegetable oil for frying, or as needed
Instructions
- Slice the green tomatoes into 1/4-inch thick rounds. Arrange the slices in a single layer on a wire rack set over a baking sheet or on paper towels. Sprinkle generously with 1/2 teaspoon kosher salt. Let them sit for 10 minutes to draw out excess moisture, then blot the tomato slices thoroughly with paper towels to remove any released liquid.
- In a shallow dish or pie plate, whisk together the all-purpose flour, yellow cornmeal, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon optional cayenne pepper until well combined. In a second shallow dish, whisk the large egg and 1/4 cup whole milk until blended and frothy.
- Working with one tomato slice at a time, first dredge it in the flour-cornmeal mixture, ensuring it's fully coated. Shake off any excess. Next, dip the slice into the egg mixture, allowing any excess to drip off. Finally, return the tomato slice to the flour-cornmeal mixture, pressing gently to create a thick, even coating. Place the breaded slices on a clean plate or baking sheet. Repeat with all remaining tomato slices.
- Pour enough vegetable oil into a large, heavy-bottomed skillet (such as cast iron) to reach about 1/2 inch deep. Heat the oil over medium-high heat until it shimmers and a small pinch of the flour mixture sizzles immediately upon contact. The ideal temperature is around 350-365 degrees Fahrenheit.
- Carefully place a few breaded tomato slices into the hot oil, ensuring not to overcrowd the skillet. Fry for 2 to 4 minutes per side, or until deeply golden brown and crispy. Use tongs to gently flip the tomatoes to ensure even cooking.
- Transfer the fried green tomatoes from the skillet to a clean wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle the hot tomatoes with an additional pinch of kosher salt to enhance their flavor.
- Serve the fried green tomatoes immediately while they are hot and crispy. They are delicious on their own or with a dipping sauce like ranch dressing or a zesty remoulade.
Notes
Serve immediately while hot and crispy. They are delicious on their own or with a dipping sauce like ranch dressing or a zesty remoulade.