Fried Green Tomatoes are a classic Southern comfort food, celebrated for their irresistible crunch and tangy flavor. Made with unripe green tomatoes, this dish is a simple yet delicious way to enjoy seasonal produce.
The tomatoes are coated in a perfectly seasoned mixture of flour, cornmeal, and breadcrumbs, then fried to golden perfection.
Ideal as an appetizer, side dish, or snack, fried green tomatoes are a versatile recipe that brings a delightful taste of Southern tradition to your table.
Whether paired with dipping sauces or enjoyed on their own, they’re a crowd-pleaser every time!
Ingredients :
4 large green tomatoe
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.
How To Make World’s best recipe for fried green tomatoes :
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.
To make the perfect Fried Green Tomatoes, start with firm, unripe tomatoes for the best texture and tangy flavor.
Slice them evenly, about 1/2 inch thick, and pat them dry to help the coating stick.
For extra flavor, season the breadcrumb mixture with spices like paprika or cayenne pepper.
Ensure the oil is at the right temperature (about 350°F) to achieve a crispy exterior without absorbing too much oil.
Fry the tomatoes in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy tomatoes.
After frying, drain them on paper towels or a wire rack to maintain their crunch.
Serve them hot for the best taste and texture—they’re most delicious fresh out of the pan!
To store Fried Green Tomatoes, let them cool completely before transferring them to an airtight container.
Place a sheet of parchment paper or paper towel between layers to prevent them from sticking.
Store the container in the refrigerator for up to 2-3 days. To reheat and keep them crispy, avoid using a microwave.
Instead, warm them in an oven or air fryer at 375°F (190°C) for about 8-10 minutes until heated through and crisp.
For longer storage, you can freeze them by first arranging the cooled tomatoes in a single layer on a baking sheet and freezing until solid.
Then transfer them to a freezer-safe bag or container.
To reheat frozen fried green tomatoes, bake them directly from frozen at 375°F for 12-15 minutes.
This method ensures they stay flavorful and crispy!