Fried Green Tomatoes

Golden, cornmeal-crusted fried green tomatoes make a delicious, flavorful, and satisfying side dish, perfect for serving alongside simple main dishes like pan-seared pork chops, classic oven-fried chicken, or fresh summer salads. They offer a delightful crunch and a tangy kick.

Ingredients

• 6 large green tomatoes
• 2 large eggs
• 1/2 cup milk or buttermilk
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1-1/2 teaspoons salt
• Freshly ground black pepper, to taste
• Vegetable oil, for frying (enough for about 1/8-inch in the pan)

Instructions

1. Prepare the Tomatoes: Begin by thoroughly washing your green tomatoes. Using a sharp knife, carefully core the tomatoes to remove the stem end. Then, slice each tomato into uniform 3/8-inch thick rounds. Aim for consistent thickness to ensure even cooking. Set the slices aside on a plate or baking sheet.
2. Set Up the Breading Station: In a shallow dish (a pie plate works wonderfully for its wide, flat surface), whisk together the 2 large eggs and 1/2 cup of milk or buttermilk until the mixture is completely blended and smooth. In a separate shallow dish, combine the 3/4 cup all-purpose flour, 3/4 cup yellow cornmeal, 1-1/2 teaspoons of salt, and a generous few grinds of fresh black pepper. Mix these dry ingredients thoroughly until well combined. Arrange these two dishes side-by-side on your counter, creating an efficient breading station.
3. Heat the Oil: Pour about 1/8-inch of vegetable oil into a large, sturdy frying pan or cast-iron skillet. Place the pan over medium-high heat. Allow the oil to heat up gradually to a temperature between 350°F and 375°F (175°C to 190°C). If you don’t have a thermometer, you can test the oil by dropping a tiny pinch of the cornmeal mixture into it; it should sizzle immediately.
4. Bread the Tomatoes: One by one, take an individual slice of green tomato and dip it into the egg and milk mixture, ensuring both sides are fully coated. Let any excess liquid drip off briefly.
5. Coat and Fry: Immediately transfer the egg-coated tomato slice to the dry cornmeal mixture. Press gently to ensure the cornmeal adheres well to both sides, creating a full and even coating. Carefully place the coated tomato slices into the hot oil in a single layer, ensuring not to overcrowd the pan.
6. Cook to Golden Perfection: Fry the tomato slices until the coating is beautifully crisp and golden brown, and the tomatoes themselves are tender when pierced with a fork. This typically takes about 1-1/2 to 2-1/2 minutes per side, depending on the heat of your oil and the thickness of your slices.
7. Drain and Season: As each batch of tomatoes finishes cooking, use tongs or a slotted spoon to transfer them to a plate lined with paper towels. This will help absorb any excess oil. While they are still hot, sprinkle them lightly with a pinch of salt to enhance their flavor.
8. Keep Warm and Repeat: To keep already cooked tomatoes warm while you fry subsequent batches, you can place them in a single layer on a foil-lined baking sheet and transfer them to a preheated oven set to 200°F (93°C). Continue the frying process with the remaining tomato slices, adding more oil as needed to maintain the 1/8-inch depth.

Expert Tips for Frying Green Tomatoes

• Maintain Clean Flavors: For the best taste and appearance, it’s highly recommended to wipe out your frying pan with paper towels between batches of tomatoes. This removes any browned bits of coating that can burn and impart a bitter flavor to subsequent batches. Add fresh vegetable oil each time to ensure consistent results and a clean fry.
• Preserve Crispness: After frying, resist the urge to stack the cooked tomatoes directly on top of each other. The residual heat trapped between them will create steam, which will quickly make the crispy coating turn soggy. Instead, lay them out in a single layer on a cooling rack placed over a baking sheet, or on a paper towel-lined plate, allowing air to circulate around them. This method helps maintain their delightful crisp texture.
• Oil Temperature is Key: An oil that is too cold will result in greasy, soggy tomatoes, as the coating absorbs too much oil. An oil that is too hot will burn the coating before the tomato inside has a chance to soften. Aim for a consistent medium-high heat, ideally between 350°F and 375°F (175°C to 190°C). Use a thermometer if you have one, or test with a small amount of breading.
• Don’t Overcrowd the Pan: Frying too many slices at once will lower the oil temperature and lead to uneven cooking and less crispy results. Fry in batches, leaving enough space between each slice for proper browning.
• Buttermilk for Extra Tang: While regular milk works well, using buttermilk in the egg wash can add an extra layer of tangy flavor and help the breading adhere even better, creating an even crispier crust.

Serving Suggestions & Variations

Fried green tomatoes are incredibly versatile and can be enjoyed in numerous ways:

• Classic Side Dish: Serve them hot as a delicious accompaniment to traditional Southern meals like grilled fish, roasted chicken, pulled pork, or hearty pork chops.
• Appetizer Delight: Arrange them on a platter with a dipping sauce. A creamy remoulade, spicy sriracha mayo, classic ranch dressing, or a tangy comeback sauce are all excellent choices that complement their flavor profile.
• Innovative Sandwiches: Use fried green tomato slices as a flavorful alternative to ripe tomatoes in BLT sandwiches, creating a FGT-BLT. They also make a fantastic addition to veggie burgers or po’boy sandwiches.
• Salad Topper: Cut them into smaller pieces and sprinkle them over a fresh green salad for an unexpected crunch and burst of flavor.
• Spice It Up: Enhance the cornmeal mixture by adding a pinch of cayenne pepper, smoked paprika, garlic powder, or onion powder for an extra layer of flavor and warmth.
• Herbaceous Touch: Incorporate finely chopped fresh herbs like parsley, thyme, or chives into the flour and cornmeal mixture for an aromatic twist.

Their unique taste and texture make them a memorable addition to any menu, whether you’re looking for a simple side or an exciting appetizer.

Nutrition Information

Approximate nutritional values per serving:

• Calories: 226
• Total Fat: 6g
• Cholesterol: 65mg
• Sodium: 670mg
• Carbohydrates: 36g
• Fiber: 4g
• Sugar: 9g
• Protein: 9g

Nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on specific ingredients and preparation methods.