Best Fried Green Tomatoes

Fried Green Tomatoes are a beloved Southern dish, with a delicious contrast between the tangy, firm tomatoes and the perfectly crispy coating. With a blend of cornmeal and breadcrumbs, each bite offers a unique crunch, while the seasoning brings out the best of the tomatoes’ natural flavor. Follow these easy steps to make a batch that’s great as a snack, side dish, or appetizer. Enjoy with a spicy remoulade or a cooling ranch dip for the ultimate experience.

Why You’ll Love This Recipe:

Classic Southern Flavor: These fried green tomatoes have a crispy, savory coating that brings out the tangy flavor of the green tomatoes.
Perfect Texture: The combination of cornmeal and breadcrumbs creates a light, crispy crust that contrasts beautifully with the tender tomato.
Versatile Dish: Enjoy them as a snack, appetizer, or side dish, or add them to a sandwich or salad for a unique twist.

Key Ingredients:

Green Tomatoes: The star of this dish, green tomatoes have a firm texture and slightly tangy flavor that holds up well to frying. Look for firm, unripe tomatoes that are green throughout—these are ideal for frying.

Cornmeal: Cornmeal adds crunch and a slightly nutty flavor. For extra texture, choose a coarse-ground cornmeal.

Breadcrumbs: Breadcrumbs work with the cornmeal to create a golden, crispy crust. Use plain or seasoned breadcrumbs, depending on your taste.

Eggs and Milk: This mixture helps the coating stick to the tomatoes, ensuring every bite is perfectly breaded.

Coarse Kosher Salt: Salt enhances the flavor of the coating and the tomatoes themselves. You can add a touch more at the end if desired.

Vegetable Oil: Use a high-smoke-point oil like vegetable oil or canola oil for frying. This allows the tomatoes to cook evenly without burning.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Step-by-Step Instructions:

Step 1: Slice the Tomatoes

Slice the tomatoes: Using a sharp knife, cut the green tomatoes into 1/2-inch thick slices. This thickness keeps them sturdy during frying while ensuring they cook through.
Discard the ends: Remove the ends of each tomato; they’re too thin for frying.

Step 2: Prepare the Coating

Whisk eggs and milk: In a medium bowl, whisk together 2 eggs and 1/4 cup of milk until well combined. This mixture will help the coating stick to the tomatoes.
Set up the flour station: Place 1/2 cup of all-purpose flour on a plate—this is the first layer of coating.
Mix the breading: In another dish, combine 1/2 cup of cornmeal, 1/2 cup of bread crumbs, 1 teaspoon of salt, and 1/2 teaspoon of pepper. This mixture creates that crispy, golden exterior.

Step 3: Coat the Tomatoes

Dip in flour: Start by dipping each tomato slice into the flour, covering all sides. This helps the batter cling better.
Dunk in egg mixture: Next, dip the floured tomato slices into the egg and milk mixture, coating them fully.
Dredge in breadcrumbs: Finally, dredge the tomato slices in the cornmeal/breadcrumb mixture, pressing gently to help the crumbs stick.

Step 4: Fry to Perfection

Heat the oil: Pour vegetable oil into a large skillet to a depth of about 1/2 inch. Slowly heat over medium heat until it reaches 350°F (175°C). You’ll know it’s ready when a small drop of water sizzles upon contact.
Fry the tomatoes: Carefully place the coated tomato slices into the hot oil, leaving space around each one to prevent overcrowding. Cook in small batches for best results.
Flip and fry the other side: Once the bottoms are golden brown, about 2-3 minutes, flip each slice and cook until the other side is equally crispy and golden.
Drain on paper towels: Transfer the fried tomato slices to a paper towel-lined plate to drain any excess oil.

Serving Suggestions:

Classic Southern Plate: Serve with a side of homemade ranch dressing or remoulade sauce for dipping.
Topping for Sandwiches or Burgers: Fried green tomatoes make a fantastic topping for sandwiches or burgers, adding a unique tang and crunch.
Salad Addition: Slice and add them to a fresh salad for extra texture and flavor.
Brunch: Pair with scrambled eggs, bacon, and toast for a Southern-inspired breakfast or brunch.

Storage and Reheating Tips:

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in an oven at 350°F for about 10 minutes, or in a skillet over medium heat until warmed and crispy again. Avoid microwaving, as this can make them soggy.
Freezing: Fried green tomatoes are best enjoyed fresh, but you can freeze them before frying. Coat the slices as directed, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag for up to 3 months. Fry directly from frozen when ready to enjoy.

Variations:

Spicy Fried Green Tomatoes

Add 1/4 teaspoon of cayenne pepper or a few dashes of hot sauce to the egg mixture for a kick of heat.

Parmesan-Crusted

Mix 1/4 cup of grated Parmesan cheese into the cornmeal and breadcrumb mixture for a savory twist that adds a nutty, cheesy flavor.

Gluten-Free Option

Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. Cornmeal is naturally gluten-free, so it remains unchanged.

Conclusion:

Fried green tomatoes are a Southern classic that’s hard to resist, with a satisfying crunch on the outside and a tangy, juicy center. This easy recipe captures the essence of this beloved dish, perfect for snacking, sharing, or elevating your favorite meals. Enjoy these crispy treats while they’re hot and fresh!