side-dishes

Fried Green Tomatoes

A classic Southern favorite made from firm, tart green tomatoes sliced thick and fried to a perfect golden crunch. Each slice is coated in flour, dipped in an egg–milk wash, then dredged in a seasoned cornmeal–breadcrumb mixture before frying. Crisp on the outside and tender inside, these fried green tomatoes celebrate the flavor of tomatoes harvested early in the season or picked just before the first frost.

Servings: 4–6 servings
Total Time: 30 min
Pan: Large skillet

Ingredients

Tomatoes & Coating
  • 4 large green tomatoes
  • 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
For Frying
  • 1 quart vegetable oil (enough for 1/2 inch depth in skillet)

Instructions

  1. Slice 4 large green tomatoes into 1/2-inch thick rounds, discarding the ends.
  2. In a medium bowl, whisk together 2 eggs and 1/2 cup milk until well combined.
  3. Scoop 1 cup all-purpose flour onto a plate for the first dredging step.
  4. On a second plate, combine 1/2 cup cornmeal, 1/2 cup bread crumbs, 2 teaspoons coarse kosher salt, and 1/4 teaspoon ground black pepper. Mix thoroughly to make the final coating.
  5. Dip each tomato slice into the flour to coat both sides lightly. Shake off any excess flour.
  6. Next, dip each floured tomato slice into the egg–milk mixture, allowing excess to drip back into the bowl.
  7. Dredge each tomato slice in the cornmeal–breadcrumb mixture, pressing lightly so the coating adheres completely.
  8. Pour vegetable oil into a large skillet so the oil depth is about 1/2 inch. Heat the oil over medium heat until shimmering.
  9. Place the coated tomato slices into the hot oil **one at a time** (your preferred method), ensuring they do not touch. Fry until golden brown on the first side.
  10. Flip each tomato and fry the second side until golden brown and crisp. Adjust heat as needed to avoid burning.
  11. Transfer fried tomatoes to a paper towel–lined plate to drain. Taste and add more salt if desired.

Notes

  • Frying the tomatoes individually helps maintain even browning and prevents the coating from loosening.
  • Choose firm, fully green tomatoes for best texture—they should not be turning pink.
  • These are excellent served with ranch dressing, remoulade, or a dollop of hot-pepper jelly.
  • For extra crunch, add an additional tablespoon of cornmeal to the breadcrumb mixture.

Tags

fried green tomatoes southern crispy vegetable sides