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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 Mixing Bowls or Plates For the dredging station (flour, egg wash, cornmeal mix).
  • 1 Large, deep skillet Or a Dutch oven for safe deep frying.
  • 1 Slotted Spoon or Tongs For safely handling tomatoes in hot oil.

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. Tomato Selection: Always use firm, unripe green tomatoes. Ripe tomatoes will release too much moisture and become soggy.2. Oil Temperature Control: Maintain the oil at a consistent 375°F (190°C) using a deep-fry thermometer. Too cool, and the tomatoes will be greasy; too hot, and the coating will burn before the interior cooks.3. Breading Technique: Ensure each tomato slice is fully coated at every stage. Press the cornmeal mixture gently onto the slices for a robust, crispy crust.4. Batch Frying: Do not overcrowd the skillet. Fry in small batches to maintain oil temperature and achieve even cooking and crispness.5. Enhanced Flavor: Consider adding a pinch of smoked paprika or cayenne pepper to the cornmeal mixture for an extra layer of flavor. A final sprinkle of flaky sea salt immediately after frying elevates the taste.