Classic Fried Green Tomatoes
Enjoy a classic Southern appetizer with these crispy fried green tomatoes. Unripe green tomatoes are sliced, breaded in a seasoned cornmeal mixture, and pan-fried until golden brown.
Equipment
- Paper towels
- Three shallow dishes
- Large skillet or cast-iron pan
- Tongs or slotted spoon
- Wire rack
- Oven
Ingredients
Main Ingredients
- 4 firm, unripe green tomatoes
- 1/2 cup all-purpose flour
- 2 large eggs beaten with a splash of milk or water
- 1 cup fine or medium-grind cornmeal (or breadcrumbs)
- 1 teaspoon salt plus more for seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch cayenne pepper optional
- 3-4 cups vegetable oil, canola oil, or peanut oil for frying enough to fill a skillet about 1/2 to 1 inch deep
Instructions
Preparation
- Wash and slice the green tomatoes about 1/4 to 1/2 inch thick; blot them dry with paper towels.
- Set up three shallow dishes: one with all-purpose flour, one with whisked eggs, and one with cornmeal mixed with salt, pepper, garlic powder, onion powder, and optional cayenne pepper.
Cooking
- Dredge each tomato slice in flour, then egg wash, then firmly press into the seasoned cornmeal mixture to coat both sides.
- Heat 1/2 to 1 inch of oil in a large skillet over medium-high heat to 350-375°F (175-190°C).
- Carefully place a few coated tomato slices in the hot oil and fry for 2-4 minutes per side until golden brown and crispy.
- Remove fried tomatoes, drain on a wire rack over paper towels, and season immediately with salt.
- Keep fried tomatoes warm in a 200°F (95°C) oven while frying remaining batches, then serve immediately.
Notes
For best results, use firm, unripe green tomatoes. Do not overcrowd the pan when frying to ensure even cooking and crispiness. You can adjust the seasoning mix to your preference, adding more or less cayenne for heat.