Description
Fried Green Tomatoes are a classic Southern favorite, featuring tart, firm green tomatoes coated in a seasoned, crispy breading and fried to golden perfection. Each slice delivers a satisfying crunch with a tangy, savory flavor that’s simply irresistible.
Introduction
This Southern delicacy is beloved for its unique combination of textures and flavors. Crisp on the outside and tender on the inside, fried green tomatoes make a perfect appetizer, side dish, or snack. They pair beautifully with creamy sauces like remoulade, aioli, or ranch, making them a versatile addition to any meal.
Why You’ll Love This Recipe
- Crispy and golden every time with a perfectly seasoned coating.
- Quick to prepare with simple ingredients you probably already have.
- Versatile as a snack, appetizer, or side dish.
- Traditional Southern flavor that’s nostalgic and comforting.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large green tomatoes | 4 |
| Eggs | 2 |
| Milk | ½ cup |
| All-purpose flour | 1 cup |
| Cornmeal | ½ cup |
| Bread crumbs | ½ cup |
| Coarse kosher salt | 2 teaspoons |
| Ground black pepper | ¼ teaspoon |
| Vegetable oil | 1 quart |
Instructions Step by Step
- Slice Tomatoes
Slice the green tomatoes into rounds about ½ inch thick. Discard the stem and blossom ends. - Prepare Breading Stations
Set up three shallow dishes for the breading process:- Flour station: all-purpose flour.
- Egg wash station: whisk eggs and milk together.
- Breadcrumb station: combine cornmeal, bread crumbs, coarse kosher salt, and black pepper.
- Bread the Tomatoes
- First, dip each tomato slice in the flour, coating both sides evenly, and shake off excess.
- Next, dip in the egg and milk mixture, letting excess drip off.
- Finally, coat in the breadcrumb mixture, pressing gently to ensure crumbs adhere well.
- Heat Oil
In a large skillet, pour in ½ inch of vegetable oil. Heat over medium heat to 350–375°F (175–190°C). Test by dropping a few breadcrumbs in; they should sizzle and turn golden in 15–20 seconds. - Fry Tomatoes in Batches
Carefully place tomato slices in the hot oil in batches of 4–5. Avoid overcrowding to maintain oil temperature. - Fry Until Golden Brown
Fry each side for 2–3 minutes, or until golden and crispy. Flip gently with a spatula to cook evenly. - Drain
Remove fried tomatoes with a slotted spatula and place on paper towels to drain excess oil. - Repeat
Continue frying remaining slices, adding more oil if needed and keeping the temperature consistent. - Serve and Enjoy
Serve immediately while hot and crispy. Pair with dipping sauces like creamy remoulade, spicy aioli, or ranch for extra flavor.
Tips for the Best Results
- Use firm green tomatoes to prevent sogginess.
- Keep the oil temperature consistent for even crisping.
- Press the breadcrumbs gently so the coating adheres without falling off.
- Serve immediately for maximum crispiness.
Variations
- Add paprika, cayenne, or garlic powder to the breadcrumb mix for extra flavor.
- Try panko breadcrumbs for an even crunchier coating.
- Serve as a sandwich topping with lettuce, bacon, and aioli.
Storage Tips
- Best enjoyed immediately; leftover fried green tomatoes can be reheated in a 350°F (175°C) oven for 5–7 minutes to restore crispiness.
- Do not store in airtight containers at room temperature, as they will become soggy.
Serving Suggestions
Serve as an appetizer, side dish, or part of a Southern-inspired meal. Pair with fried chicken, creamy dips, or a fresh green salad for a complete plate.
FAQs
Q: Can I bake instead of fry?
A: Yes, for a lighter version, bake at 425°F (220°C) for 15–20 minutes, flipping halfway through.
Q: Can I make them ahead?
A: Prepare the breaded slices ahead of time, but fry just before serving for maximum crispiness.
Q: What dipping sauces work best?
A: Remoulade, spicy aioli, ranch, or even ketchup are all excellent choices.
Conclusion
Fried green tomatoes offer a delightful combination of tangy, juicy tomato and crispy, golden breading. They’re a beloved Southern classic that’s simple to make and always a crowd-pleaser.