ADVERTISEMENT
Fried Green Tomatoes
Southern Classic – Crunchy Outside, Tangy Inside!
These golden rounds of crisp-fried green tomatoes are everything you love in a comforting southern snack — crunchy, savory, and utterly addictive. Whether as an appetizer, a sandwich filler, or a side dish, they never disappoint.
Ingredients:
-
4 large green tomatoes
-
2 eggs
-
½ cup milk
ADVERTISEMENT
-
1 cup all-purpose flour
-
½ cup cornmeal
-
½ cup bread crumbs
-
2 teaspoons coarse kosher salt
-
¼ teaspoon ground black pepper
ADVERTISEMENT
-
1 quart vegetable oil for frying
Instructions:
1. Prep the Tomatoes:
-
Slice each tomato into ½-inch thick slices.
-
Discard the ends and place slices on a paper towel. Lightly pat dry.
2. Set Up Dredging Stations:
-
In a medium bowl, whisk together the eggs and milk.
-
Place flour on a separate plate.
ADVERTISEMENT
-
On another plate, mix the cornmeal, bread crumbs, salt, and black pepper.
3. Dredge the Tomatoes:
-
Dip each tomato slice into the flour to coat both sides.
-
Then dip it into the egg and milk mixture.
-
Finish by pressing the tomato into the cornmeal mixture until fully coated.
4. Fry Until Golden:
-
In a large skillet, pour in enough vegetable oil to reach about ½ inch deep.
ADVERTISEMENT
-
Heat the oil over medium heat until shimmering (about 350°F / 175°C).
-
Carefully place the coated tomato slices in batches, without crowding the pan.
-
Fry 2–3 minutes per side or until golden brown and crispy.
-
Transfer to a paper towel-lined plate to drain excess oil.
Tips & Variations:
-
Extra Crispy? Use panko breadcrumbs instead of regular ones.
-
Spicy Kick: Add a pinch of cayenne to the cornmeal mix.
-
Serve with: Creamy ranch dip, remoulade, or spicy aioli.
-
Make it a meal: Stack in a BLT sandwich or top a Southern-style burger.
Storage:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to restore crispiness.
ADVERTISEMENT
