Fried green tomatoes are a classic Southern dish made with sliced unripe green tomatoes. They’re a must-have during summer when tomatoes are in season! Ever since that wonderful movie with Jessica Tandy, I’ve wondered about fried green tomatoes. Do people really eat green tomatoes?
I recall being served fried tomatoes for breakfast once, but they weren’t green.Curious as usual, we found some big green tomatoes at the farmers market last weekend and just had to try these fried green tomatoes. What follows is how to make fried green tomatoes that even first-timers can manage with great success.
The verdict at this house? Yum! What a great way to make use of early-season tomatoes.
Ingredients :
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
1 quart vegetable oil for frying
Directions :
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
World’s Best Recipe for Fried Green Tomatoes
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutes1
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Ingredients
4 large 4 green tomatoes
2 2 eggs
1/2 cup 1/2 milk
1 cup 1 all-purpose flour
1/2 cup 1/2 cornmeal
1/2 cup 1/2 bread crumbs
2 teaspoons 2 coarse kosher salt
1/4 teaspoon 1/4 ground black pepper
1 quart 1 vegetable oil for frying
Directions
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
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