Crispy Fried Green Tomatoes with Cornmeal Crust
Sliced green tomatoes coated in a seasoned flour, egg, and cornmeal-breadcrumb mixture, then shallow-fried until golden brown. A tangy, crispy Southern classic with a tender interior. Serve warm as a side or appetizer.
Ingredients
Instructions
- 1
Slice tomatoes into 1/2 inch thick rounds and discard the ends.
- 2
Whisk together eggs and milk in a medium bowl.
- 3
Place flour on one plate.
- 4
Combine cornmeal, bread crumbs, salt, and pepper on a separate plate.
- 5
Dredge tomato slices in flour, shaking off excess.
- 6
Coat in egg and milk mixture.
- 7
Dredge in cornmeal and breadcrumb mixture, pressing gently to adhere.
- 8
Heat vegetable oil in a large skillet over medium heat, filling to 1/2 inch depth.
- 9
Working in batches, add tomatoes without crowding or touching.
- 10
Fry until browned on one side, then flip and fry the other side until golden.
- 11
Transfer to paper towels to drain.
Tips
Do not skip the discard step; tomato ends will not cook evenly.
Do not overcrowd the skillet; tomatoes must fry in a single layer without touching to brown properly.
Use medium heat to avoid burning the coating before the interior becomes tender.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 350F oven until crispy.
Coat tomatoes up to 2 hours ahead; keep refrigerated on a plate before frying.
Serve hot as a side dish or appetizer with ranch dip, remoulade, or hot sauce.
Common Mistakes
Do not slice tomatoes too thin to avoid sogginess during frying.
Do not use fully ripe or red tomatoes; they will become mushy and fall apart.
Do not skip the paper towel drain step to avoid greasy texture.