Fried Green Tomatoes: A Crispy Southern Classic Recipe
A beloved Southern classic, these crispy fried green tomatoes deliver a tangy-savory bite with a golden crunch. Perfect as an appetizer, side dish, or snack, this quick recipe lets the vibrant acidity of unripe tomatoes shine through a flour-cornmeal coating. Fry them to golden perfection in hot oil for a crowd-pleasing dish.
Servings: 24 servings
Calories: 350kcal
Ingredients
- 4 large green tomatoes
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 eggs
- 1/4 cup milk
- Salt, to taste
- Ground black pepper, to taste
- Cayenne pepper, a pinch (optional)
- Oil for frying (vegetable, canola, or sunflower oil recommended)
Instructions
- Slice the tomatoes into 1/4-inch thick rounds. Use a sharp knife for clean cuts and pat slices dry on paper towels to remove moisture.
- Whisk eggs and milk in a shallow bowl until smooth.
- In another shallow bowl, mix flour, cornmeal, salt, black pepper, and cayenne pepper (if using).
- Dip each tomato slice into the egg mixture, then coat evenly with the flour-cornmeal mix. Press gently to secure the coating.
- Heat 1/2 inch of oil in a heavy skillet to 350°F (177°C). Use a thermometer for accuracy.
- Fry tomato slices in batches, 3–4 minutes per side, until golden. Drain on paper towels.
Notes
Use unripe tomatoes for the best tangy flavor.
Patting slices dry is key to prevent sogginess.
Fry in small batches to maintain oil temperature.
Adjust heat if oil smokes; maintain moderate flames.
Serve immediately with hot sauce, remoulade, or as a side for heartier dishes.
Patting slices dry is key to prevent sogginess.
Fry in small batches to maintain oil temperature.
Adjust heat if oil smokes; maintain moderate flames.
Serve immediately with hot sauce, remoulade, or as a side for heartier dishes.