Fried Green Tomatoes (Print Version)
Crispy green tomato slices coated in seasoned cornmeal and flour, fried to golden perfection for a classic Southern appetizer.
# Ingredients:
01 -
3 small to medium unripe green tomatoes, sliced into ¼ to ⅜ inch thickness
02 -
2 cups vegetable oil, canola oil, or peanut oil for frying
03 -
⅓ cup all-purpose flour
04 -
1 teaspoon salt, divided
05 -
¼ cup buttermilk, whole milk, or 2% milk
06 -
1 large egg, whisked
07 -
¼ cup yellow cornmeal
08 -
¼ cup fine dry breadcrumbs
09 -
¼ teaspoon ground black pepper
# Steps to Follow:
01 -
Rinse the green tomatoes with cool water and pat them dry with paper towels. Slice them into ¼ inch to ⅜ inch thick slices, depending on preference.
02 -
Gather three shallow bowls or plates. In the first plate, combine all-purpose flour with ½ teaspoon of salt. In the second plate, whisk together the milk and egg using a fork. In the third plate, mix the cornmeal, breadcrumbs, black pepper, and remaining ½ teaspoon salt.
03 -
Coat 2 to 3 tomato slices at a time by pressing them into the flour mixture on both sides. If the flour does not stick to the edges of the tomatoes, dip the uncoated edges into the egg/milk mixture and then coat them with flour again. Next, dip the floured slices into the egg/milk mixture and finally press them into the cornmeal mixture, ensuring even coating.
04 -
Pour enough oil into a cast iron or stainless steel skillet to reach a depth of ¼ inch to ½ inch. Heat the oil over medium heat until it reaches 360°F to 375°F. The oil should be hot enough to immediately sizzle when a few grains of cornmeal are sprinkled in.
05 -
Carefully lower the tomato slices into the hot oil one at a time using tongs or a slotted spoon. Cook for 2 to 3 minutes on each side until golden brown. If the tomatoes do not sizzle when added, the oil is not hot enough, and the slices may absorb too much oil and turn mushy.
06 -
Remove the fried tomato slices using tongs or a slotted spoon and place them on paper towels to drain excess oil. Serve warm but not too hot.
# Additional Notes:
01 -
Use an infrared thermometer or a candy thermometer to maintain the oil temperature between 360°F and 375°F for best results.
02 -
The flour layer helps the batter stick to the smooth skin of the green tomatoes. Reapply flour or egg mixture as needed for proper coating.
03 -
Cast iron or stainless steel skillets are ideal for frying as the oil may get too hot for nonstick pans.