A Classic Southern Dish
Yes, there really is a trick to making gorgeous fried green tomatoes.
I’m from the South and have fried hundreds of them. Fried Green Tomatoes are about the “how” — that is, the technique.
Read All Of These Instructions Before You Start
Don’t let the length of this article scare you off. I’ve included the reasons for the techniques I suggest.
When they’re done right, they’re incredibly delicious. But… when done wrong, you’ll end up with something tasteless — and downright unattractive.
Too often, I read recipes that don’t explain the why of making genuinely beautiful fried green tomatoes. If you’ll read all the way through these instructions, you’ll have fantastic fried green tomatoes.
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy.
- 4 large green tomatoes
- 2 eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup bread crumbs
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1 quart vegetable oil for frying
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.