Southern Fried Green Tomatoes

A blue plate filled with golden, crispy fried green tomatoes slices.

5 from 1 vote

Southern Fried Green Tomatoes are a classic that's perfect for showcasing the unique flavor of unripe tomatoes. These slices are coated in a flavorful mixture of cornmeal and cracker crumbs seasoned with a blend of spices, and fried to perfection.

Prep Time5

Cook Time10

Total Time15

Course: Vegetables

Cuisine: American Southern

Servings:

Calories: 453kcal

Author: Kelly Bloom

Equipment

9 inch Round Cast Iron Skillet

Ingredients

4 large green tomatoes
2 eggs
½ cup milk any kind
1 cup all-purpose flour
½ cup cornmeal
½ cup cracker crumbs Matzo meal or Panko bread crumbs
1 teaspoon garlic powder or garlic granules
¼ teaspoon paprika or Cajun seasoning
2 teaspoon salt
¼ teaspoon ground black pepper
4 cups vegetable oil for frying

US Customary - Metric

Instructions

Wash and slice the tomatoes into ¼ inch slices. Throw the end pieces away.
4 large green tomatoes
Whisk the eggs and milk together in a mixing bowl. Scoop flour into a separate shallow bowl or plate. In a separate shallow bowl or plate, mix the cornmeal, saltine cracker crumbs, garlic powder, paprika (or Cajun seasoning) salt, and black pepper until evenly mixed.
2 eggs, ½ cup milk, 1 cup all-purpose flour, ½ cup cornmeal, ½ cup cracker crumbs, 1 teaspoon garlic powder, ¼ teaspoon paprika, 2 teaspoon salt, ¼ teaspoon ground black pepper
Dip the tomatoes into the flour mixture to coat on both sides.
Dip the flour coated tomato slices into the milk and egg mixture and then dredge the slices into the cornmeal and cracker crumb mixture to completely coat.
Using a skillet or cast iron frying pan, heat the vegetable oil to 375 degrees F (190 degrees C).
4 cups vegetable oil
Place 3 or 4 coated tomato slices in the hot oil, without touching each other. Fry until crisp and golden brown on one side, then flip and fry until golden brown on the other side.
Transfer the crispy fried green tomatoes to a paper towel lined plate for a few minutes to let excess oil be absorbed. Repeat with remaining tomato slices.
After excess oil has been absorbed (1-2 minutes) arrange on a serving plate and serve while hot.

Notes

Choose the Right Tomatoes: Select green tomatoes that are firm and feel heavy for their size. Avoid any that show hints of red, as they will be too soft and won't hold up as well during frying.
Slice Evenly: Aim for slices about ¼ to ½ inch thick. Even slices ensure consistent cooking, so all the tomatoes become tender and crispy at the same rate.
Season Your Dredge Well: Don't just rely on salt and pepper! Add garlic powder, onion powder, paprika, or a touch of cayenne pepper to your flour/cornmeal mixture for a more flavorful crust.
Maintain Oil Temperature: For truly crispy results, ensure your frying oil is at the right temperature, typically around 350-375°F (175-190°C). If the oil is too cool, the tomatoes will absorb too much oil and become greasy; too hot, and they'll burn before cooking through. Use a thermometer if possible.
Don't Overcrowd the Pan: Fry the tomatoes in batches, leaving enough space between slices. Overcrowding lowers the oil temperature, leading to less crispy results.

Nutrition