Fried Green Tomatoes

Why make this recipe

Fried Green Tomatoes are a classic dish that many people love. They are crunchy on the outside and soft on the inside. This recipe is easy to make and doesn’t require many ingredients. It’s a great way to enjoy the tartness of green tomatoes while adding a delicious twist. Whether you are serving them as a snack, side dish, or appetizer, Fried Green Tomatoes are sure to impress your friends and family.

How to make Fried Green Tomatoes

Ingredients:

• 4 large green tomatoes
• 1/2 cup flour
• 1/2 cup cornmeal
• 2 eggs
• 1/4 cup milk
• Salt, pepper, and cayenne, to taste
• Oil, for frying

Directions:

1. Slice green tomatoes into thick rounds.
2. In one bowl, add flour.
3. In a second bowl, whisk eggs and milk together.
4. In a third bowl, mix cornmeal with salt, pepper, and cayenne.
5. Dip each tomato slice into the flour, then into the egg mixture, and finally into the cornmeal mixture.
6. Heat oil in a skillet over medium heat.
7. Fry tomato slices for 2–3 minutes on each side until golden and crispy.
8. Drain on paper towels.
9. Serve warm with ranch, remoulade, or your favorite dipping sauce.

How to serve Fried Green Tomatoes

Fried Green Tomatoes are best served warm. You can serve them as a fun snack or a side dish. Pair them with ranch dressing, remoulade, or any dipping sauce you like. They also go well with sandwiches or salads for a tasty meal.

How to store Fried Green Tomatoes

If you have any leftovers, store them in an airtight container in the refrigerator. They can last for up to three days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to regain their crispiness.

Tips to make Fried Green Tomatoes

• Make sure the green tomatoes are firm and not too ripe for the best texture.
• Adjust the seasoning in the cornmeal mixture to suit your taste.
• Avoid overcrowding the skillet while frying. Fry in batches for even cooking.

Variation

You can add spices to the cornmeal mixture or use different types of dipping sauces to change the flavor. Some people like adding Parmesan cheese to the cornmeal for a cheesy twist.

FAQs

Can I use ripe tomatoes instead of green tomatoes?
It’s best to use green tomatoes for this recipe. Ripe tomatoes are too soft and won’t give you the right texture.

Can I bake Fried Green Tomatoes instead of frying them?
Yes, you can bake them! Preheat the oven to 400°F (200°C) and place the breaded tomato slices on a baking sheet. Bake for about 15-20 minutes, flipping halfway through.

What do I serve with Fried Green Tomatoes?
They pair well with many dishes! Serve them with fried chicken, a fresh salad, or as part of a picnic spread.

Fried Green Tomatoes

Fried Green Tomatoes are a classic dish that are crunchy on the outside and soft on the inside, perfect as a snack, side dish, or appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish, Snack

Cuisine: American, Southern

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large green tomatoes Make sure the tomatoes are firm and not too ripe.
• 1/2 cup flour
• 1/2 cup cornmeal Mix with seasoning.
• 2 eggs Whisked together with milk.
• 1/4 cup milk
• Salt, pepper, and cayenne To taste.
• Oil For frying.

Method

 

Preparation

1. Slice green tomatoes into thick rounds.
2. In one bowl, add flour.
3. In a second bowl, whisk eggs and milk together.
4. In a third bowl, mix cornmeal with salt, pepper, and cayenne.
5. Dip each tomato slice into the flour, then into the egg mixture, and finally into the cornmeal mixture.

Cooking

1. Heat oil in a skillet over medium heat.
2. Fry tomato slices for 2–3 minutes on each side until golden and crispy.
3. Drain on paper towels.

Notes

Fried Green Tomatoes are best served warm. Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in an oven at 350°F (175°C) for about 10 minutes to regain crispiness. Avoid overcrowding the skillet while frying.