Fried Green Tomatoes

Experience the perfect bite of the South with this iconic dish. Firm, tangy green tomatoes are coated in a crisp, seasoned crust and fried to golden perfection. The result is a delightful contrast of a crunchy exterior and a warm, tender, slightly tart interior. Serve them as a standout appetizer, a unique side dish, or even on a sandwich!

Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients

For the Tomatoes & Coating:

• 4 large, firm green tomatoes

• 1 cup all-purpose flour

• ½ cup cornmeal

• ½ cup plain breadcrumbs

• 2 teaspoons coarse kosher salt (or 1 ½ tsp table salt)

• ¼ teaspoon black pepper

• ½ teaspoon garlic powder (optional, for extra flavor)

• ½ teaspoon paprika (optional, for color and warmth)

For the Wet Mixture:

• 2 large eggs

• ½ cup milk or buttermilk

For Frying:

• Vegetable oil, canola oil, or peanut oil (about 1-2 cups for a ½-inch depth in your skillet)

Instructions

1. Prep the Tomatoes:
Slice the tomatoes into ½-inch thick rounds, discarding the stem and bottom ends.

2. Set Up Your Dredging Stations:
Create an assembly line with three shallow dishes or plates:

• Dish 1: All-purpose flour.

• Dish 2: Whisked eggs and milk (or buttermilk) until smooth.

• Dish 3: A mixture of cornmeal, breadcrumbs, salt, pepper, and any optional spices.

3. Bread the Tomatoes:
Working with one slice at a time:

• Coat in flour, tapping off the excess. This helps the wet mixture adhere.

• Dip in the egg wash, letting any extra drip off.

• Press into the cornmeal mixture, ensuring both sides are evenly and thoroughly coated. Place the breaded slices on a wire rack or clean plate.

4. Fry to Golden Perfection:

• Pour oil into a large, heavy-bottomed skillet (like cast iron) to a depth of about ½ inch. Heat over medium-high heat until the oil shimmers and reaches approximately 350°F (175°C). (A drop of the breading should sizzle immediately).

• Carefully place the tomato slices in a single layer, without crowding the pan. Fry in batches for 2-4 minutes per side, until the coating is deep golden brown and crisp.

• Use tongs or a slotted spatula to flip them carefully.

5. Drain and Serve:

• Transfer the fried tomatoes to a plate or baking sheet lined with paper towels to drain any excess oil. For the crispiest result, avoid stacking them.

• Serve immediately while hot and crispy. They are fantastic on their own or with a side of remoulade, ranch, or a spicy aioli for dipping.

Chef's Tips for Success

• The Right Tomato is Key: Ensure your tomatoes are firm and completely green. Ripe, red tomatoes will be too soft and juicy.

• Avoid Sogginess: Letting the breaded slices rest on a wire rack for 5-10 minutes before frying can help the coating set and adhere better.

• Control the Temperature: Keep the oil at a steady medium-high heat. If it's too cool, the tomatoes will absorb too much oil; if it's too hot, the coating will burn before the inside is warm.

• Buttermilk Bonus: Using buttermilk in place of regular milk adds a pleasant tang and can lead to a slightly crispier crust.