This crispy addicting southern fried green tomato recipe is so tasty for all those firm green tomatoes sitting around that need to be used up.
Slice the firm green tomatoes into ⅓" slices, sprinkle with salt, and let set for 15 minutes.
Dredge sliced green tomatoes in flour (dry bowl), move to egg mixture (wet bowl) and finish up the breading with panko or cornmeal (dry bowl). Keep more flour and panko or cornmeal handy because breading mixtures can get sticky and need to be added to or replaced.
Fry green tomatoes in a neutral high heat oil like safflower or vegetable oil in a strong cast iron skillet or heavy duty stainless steel pan. Use a splatter guard if grease is popping everywhere and remember to turn down the heat. The oil should sizzle, not create a natural disaster like a volcano 🙂
Enjoy crunchy fried green maters but let them cool a couple minutes. They will be hot as all get out.
Serve fried green tomatoes stacked with a nice Caesar salad. or with layers of homemade pimento cheese.
Serving Suggestion
Serve Fried Green Tomatoes with other Southern favorites like:
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If you like this dish, you may also like these Southern based recipes:
Things In My Kitchen:
- Splatter Guard - to control that splattering grease.
- Cast Iron Skillet - for deep frying.
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Southern Fried Green Tomatoes
EatSimpleFood.com
This fried green tomato recipe is tasty for all those firm green tomatoes you got. Slice and dredge in flour (dry bowl), move to egg mixture (wet bowl) and finish up the breading with panko or cornmeal (dry bowl). Fry it up.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 18 slices
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 firm green tomatoes, cut into ⅓" slices
- ½ cup + vegetable oil
- ¾ cup flour
- 1 egg, beaten
- ¼ cup milk
- 1 cup + panko or cornmeal
- ¼ teaspoon dried Italian Seasoning
- salt
- black pepper
Instructions
- Sprinkle sea salt on sliced tomatoes and let stand ~ 15 minutes. The salt draws water out of the tomatoes which helps when frying.
- Prepare breading. Grab 3 bowls. First bowl: ¾ cup flour with a pinch of sea salt. Second bowl: 1 egg mixed with ¼ cup milk, pinch sea salt, pinch black pepper, pinch nutmeg. Third bowl: 1 cup fine panko (bread crumbs) or cornmeal seasoned with whatever herbs/spices you got (pinch sea salt, nutmeg, oregano, parsley, thyme, cayenne).
- Shake off any excess moisture from the tomatoes, pat dry, and dip each slice into flour, then egg/milk combo, then lightly into the panko. Think dry, wet, dry for the dredging combo. Keep the flour and panko handy- it may need to be changed out or added to if it gets to sticky.
- Bring a large pan (cast iron skillet
is preferred - you want a sturdy pan when frying) to medium heat and add ½ cup of vegetable oil (you can add more oil if you want a "heavier fry"). Wait for the oil to get hot (it is hot when you gently flick a little water into it and it sizzles) and fry ~ 2-3 minutes on each side or until light to golden brown.
- Make sure the tomatoes sizzle a little when they hit the oil but also that the oil is not to hot and smoking. Use a splatter guard
for the grease if necessary and be careful for goodness' sake!
- There should always be (minimally) a light layer of oil in the pan so keep extra handy to add to the pan if you need it - you don't want these lovelies to burn. Lay fried tomatoes on a rack to drain or on a plate lined with paper towels to soak up excess oil.
- Take a bite (don't burn your tongue - they're hot). Enjoy food happiness. Beckie
is preferred - you want a sturdy pan when frying) to medium heat and add ½ cup of vegetable oil (you can add more oil if you want a "heavier fry"). Wait for the oil to get hot (it is hot when you gently flick a little water into it and it sizzles) and fry ~ 2-3 minutes on each side or until light to golden brown.
for the grease if necessary and be careful for goodness' sake!
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