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Yield: Serves 4–6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: ~40 minutes
Crispy, golden, and full of Southern charm, Fried Green Tomatoes are a time-honored classic. Their tangy flavor and crunchy coating make them a beloved appetizer, side dish, or snack. This version walks you through each step to ensure perfect results—even if it’s your first time making them.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large green tomatoes | 4 (firm and unripe) |
| Eggs | 2 |
| Milk | ½ cup |
| All-purpose flour | 1 cup |
| Yellow cornmeal | ½ cup |
| Plain bread crumbs | ½ cup |
| Coarse kosher salt | 2 teaspoons |
| Ground black pepper | ¼ teaspoon |
| Vegetable oil (for frying) | ~1 quart (or enough for ½-inch depth in skillet) |
Step-by-Step Instructions
1. Slice the Tomatoes
- Rinse the green tomatoes and pat them dry with a paper towel.
- Cut each tomato into ½-inch thick slices using a sharp knife.
- Discard the stem and blossom ends. Set the slices aside on a tray or large plate.
2. Set Up Your Breading Stations
You’ll need three shallow dishes or bowls:
- Station 1 (Flour): Place the 1 cup of all-purpose flour on the first plate.
- Station 2 (Egg Wash): In a bowl, beat the eggs and milk together until fully combined. Pour into the second dish.
- Station 3 (Crumb Coating): On the third plate, combine the cornmeal, bread crumbs, salt, and pepper. Mix thoroughly to evenly distribute seasoning.
3. Bread the Tomato Slices
Work one slice at a time:
- Flour: Dredge the slice in the flour, coating both sides well. Shake off any excess.
- Egg Wash: Dip the floured tomato into the egg-milk mixture. Let any excess drip off.
- Crumb Mixture: Press the slice firmly into the cornmeal and breadcrumb mixture, coating both sides fully. Lightly press to help it stick.
Tip: Lay each breaded slice on a clean tray or baking sheet. Repeat until all slices are coated.
4. Heat the Oil
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