Description
This Best Fried Green Tomatoes recipe delivers crispy, crunchy cornmeal-coated tomato slices that are perfectly golden and tender inside without being mushy. Using no batter, just a simple dredge and cornmeal coating, these fried green tomatoes are easy to make and offer the perfect balance of tangy, savory, and crunchy textures. Ideal as a snack, appetizer, or side dish, they’re cooked in a skillet with hot oil to achieve that authentic southern comfort food experience.
Ingredients
Units
Scale
Tomatoes
- 3 small to medium green tomatoes (unripe tomatoes)
Coating & Seasoning
- 1/3 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/4 cup buttermilk, whole milk, or 2% milk
- 1 large egg
- 1/4 cup cornmeal (preferably yellow)
- 1/4 cup fine dry breadcrumbs
- 1/4 teaspoon ground black pepper
Frying Oil
- About 2 cups vegetable oil, canola oil, or peanut oil
Instructions
- Prepare Tomatoes: Rinse the green tomatoes with cool water and pat them dry using paper towels. Slice each tomato into 1/4 inch thick for thin slices or 3/8 inch thick for thicker slices, ensuring consistent thickness for even cooking.
- Set up Dredging Stations: Arrange three shallow plates or bowls. In the first plate, combine the all-purpose flour with 1/2 teaspoon of salt. In the second, whisk together the milk and egg until well blended. In the third plate, combine cornmeal, breadcrumbs, black pepper, and the remaining 1/2 teaspoon of salt.
- Coat Tomato Slices: Working with a few slices at a time, press each tomato slice into the flour mixture, coating both sides thoroughly. If the flour doesn’t adhere to the tomato edges, dip those edges briefly into the egg/milk mixture and then back into the flour.
- Dip Into Wet Mixture: After the flour coating, dip each slice into the egg and milk mixture, ensuring it is fully coated for the next step.
- Coat With Cornmeal Mixture: Gently press the egg-coated tomato slice into the cornmeal, breadcrumb, and seasoning mixture, evenly coating both sides. This forms a crunchy, flavorful crust.
- Heat Oil: Pour enough vegetable, canola, or peanut oil into a cast iron or stainless steel skillet to reach a depth of 1/4 to 1/2 inch. Heat the oil over medium heat until very hot, between 360°F and 375°F, but not smoking. Test the oil’s temperature by sprinkling a few grains of cornmeal into it; it should immediately sizzle.
- Fry Tomatoes: Using tongs or a slotted spoon, carefully lower the tomato slices one at a time into the hot oil. Fry for about 2 to 3 minutes per side or until the slices turn golden brown and crispy on both sides.
- Drain and Serve: Once browned, remove the fried tomatoes from the oil and drain on paper towels to remove excess oil. Serve warm but not piping hot for the best texture and flavor.
- Tip: Ensure the oil is hot enough to avoid soggy tomatoes. If the slices don’t sizzle immediately on contact, the oil needs to be heated more to prevent excess oil absorption and mushy texture.
Notes
- This recipe yields perfectly crispy and tender fried green tomatoes every time without the mess of traditional batters.
- The cornmeal and breadcrumb coating creates a crunchy crust that holds up well during frying.
- You can also adapt this recipe for air frying by spraying the coated tomato slices with oil and cooking at 375°F for 8-10 minutes, flipping halfway through.
- Use a cast iron or heavy stainless steel skillet to maintain consistent oil temperature and even frying.
- Be careful not to overcrowd the skillet when frying to ensure each slice cooks evenly and stays crispy.
Nutrition
- Serving Size: 2 slices
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
