Description
Fried Green Tomatoes are a classic Southern favorite that brings a crispy, tangy flavor to your table. These crunchy bites are made from firm, unripe green tomatoes coated in a seasoned breading and fried until golden brown. Perfect as an appetizer, snack, or side dish, they offer a satisfying crunch with a deliciously tart inside. This easy homemade recipe takes just 20 minutes to prepare, making it ideal for busy weeknights or weekend gatherings.
Ingredients
- Oil for frying
- 4 firm green tomatoes
- 2 eggs
- ¼ cup milk
- 1 cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup cornmeal
- ½ cup breadcrumbs
- 2 tablespoons grated parmesan
- 1 tablespoon Italian seasoning
Instructions
- In a medium saucepan, pour oil until it’s about ½ inch up the sides of the pan. Heat to medium-high.
- Slice the green tomatoes into ¼-inch thick slices.
- In one bowl, whisk together eggs and milk.
- In another bowl, mix flour, salt, and pepper.
- In a third bowl, combine cornmeal, breadcrumbs, parmesan, and Italian seasoning.
- Dredge each tomato slice first in the flour mixture, then dip in the egg mixture, and finally coat with the cornmeal mixture.
- Add the coated tomato slices to the hot oil and fry for 2–3 minutes on each side, or until crispy and golden brown.
- Remove the tomatoes with a slotted spoon and place them on paper towels to drain excess oil before serving.
Notes
-
- Serving: Serve Fried Green Tomatoes hot and fresh right after frying for the ultimate crispiness. They’re delicious on their own or paired with dipping sauces like ranch, remoulade, spicy mayo, or garlic aioli.
- As a Side Dish: Pair them with fried chicken, shrimp, or a Southern-style meal with cornbread and collard greens.
- As a Topping: Add them to sandwiches, burgers, or even eggs Benedict for a creative twist.
- Storage: Place leftover fried green tomatoes in an airtight container and refrigerate for up to 2 days.
- Reheating: For best results, reheat them in the oven or air fryer at 375°F for 8–10 minutes until crisp. Avoid microwaving as it softens the crust.
- Freezing: Not recommended, as the coating will lose its crunch after thawing.
