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Best Fried Green Tomatoes

Serve these crispy fried green tomatoes outside with a glass of iced tea on a warm summer night and enjoy the sunset with someone you love!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1235.1 kcal

Equipment

  • 1 Chef's knife
  • 1 Cutting Board
  • 3 Shallow Dishes or Bowls For breading station
  • 1 Large, deep skillet For frying
  • 1 Instant-Read Thermometer For accurate oil temperature

Ingredients
  

Main

  • 4 large green tomatoes
  • 2 large eggs
  • ½ cup milk
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • ½ cup bread crumbs
  • 2 teaspoons coarse kosher salt
  • ¼ teaspoon ground black pepper
  • 1 quart vegetable oil for frying

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Slice tomatoes 1/2-inch thick. Discard the ends. Dotdash Meredith Food Studios
  • Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in bread crumbs to completely coat. Dotdash Meredith Food Studios
  • Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side. Dotdash Meredith Food Studios
  • Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

1. Selecting the right tomatoes is paramount: ensure they are firm, unripe green tomatoes. Ripe or overripe green tomatoes will be too watery and result in a soggy product. 2. Oil temperature control is crucial for crispy, non-greasy fried tomatoes. Maintain a steady 375°F (190°C) – too low, and they'll absorb oil; too high, and they'll burn before cooking through. 3. Do not overcrowd the skillet during frying, as this drops the oil temperature and leads to less crispy results. Fry in batches. 4. For an extra layer of flavor, consider adding a pinch of cayenne pepper or smoked paprika to the cornmeal mixture. Serve with a tangy remoulade or a spicy aioli for an elevated presentation.