Description
Deliciously crispy and tangy fried green tomatoes with a perfect crunchy cornmeal coating and tender interior. Easy to prepare with simple ingredients, this classic Southern dish is fried to golden perfection without messy batter, ensuring a perfectly textured bite every time.
Ingredients
Units
Scale
Tomatoes
- 3 small to medium green tomatoes (unripe)
Breading & Coating
- 1/3 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/4 cup cornmeal (yellow preferred)
- 1/4 cup fine dry breadcrumbs
- 1/4 teaspoon ground black pepper
Wet Mixture
- 1/4 cup buttermilk, whole milk, or 2% milk
- 1 large egg
Frying
- About 2 cups vegetable oil, canola oil, or peanut oil (for frying)
Instructions
- Prepare Tomatoes: Rinse the green tomatoes under cool water and pat dry with paper towels. Slice them into thickness between 1/4 inch (thin) and 3/8 inch (thick) based on preference.
- Set Up Coating Stations: Arrange 3 shallow plates or bowls: Mix flour and 1/2 teaspoon salt in the first; whisk together milk and egg in the second; combine cornmeal, breadcrumbs, black pepper, and remaining 1/2 teaspoon salt in the third.
- Flour Coating: Working with 2 to 3 slices at a time, press each tomato slice into the flour mixture, coating both sides. If the flour doesn’t stick at the edges, dip the edges in the milk/egg mixture and then back into the flour.
- Wet and Cornmeal Coating: Dip the floured tomato slice into the milk/egg mixture, then gently press it into the cornmeal mixture ensuring full coverage.
- Heat Oil: Pour oil into a cast iron or stainless steel skillet to a depth of 1/4 to 1/2 inch. Heat over medium heat until very hot (360-375°F) but not smoking. Test by sprinkling a few cornmeal grains – they should sizzle immediately.
- Fry Tomatoes: Using tongs or a slotted spoon, carefully lower tomato slices into the hot oil, cooking 2 to 3 minutes per side until golden brown and crispy.
- Drain and Serve: Remove fried tomatoes and drain on paper towels to remove excess oil. Serve warm but not too hot for the best texture and flavor.
Notes
- This recipe avoids messy, drippy batter making it easier to handle and crisp up nicely.
- The cornmeal and breadcrumb coating delivers a satisfying crunch with a tender tomato inside.
- Oil temperature is key to avoid soggy, oily tomatoes—ensure it reaches 360-375°F before frying.
- Fried green tomatoes can also be adapted for air frying with this dry coating method.
- Use a sturdy skillet like cast iron or stainless steel for even heat distribution.
Nutrition
- Serving Size: 2 slices
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
