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A close-up of perfectly crispy fried green tomatoes

Classic Crispy Fried Green Tomatoes

Savor the golden-fried goodness of crispy green tomatoes, a Southern classic that brings a delightful tang and crunch to your plate. Perfect as an appetizer or a unique side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 280 kcal

Equipment

  • shallow dishes
  • heavy-bottomed skillet
  • wire rack
  • tongs or slotted spoon

Ingredients
  

Main Ingredients

  • 3-4 medium-sized firm green tomatoes
  • 1 cup all-purpose flour
  • 1 cup fine or medium ground cornmeal
  • 2 large eggs
  • 1 tablespoon milk or water optional
  • 1/2 cup buttermilk optional, if omitting milk/water
  • Salt to taste (divided for seasoning)
  • Black pepper to taste (divided for seasoning)
  • 1/2 teaspoon garlic powder optional
  • 1/2 teaspoon paprika optional
  • 3-4 cups vegetable oil or peanut oil for frying

Instructions
 

Preparation

  • Wash and pat dry the green tomatoes, then slice them into 1/4 to 1/2-inch thick rounds.
  • Sprinkle tomato slices lightly with salt, let sit for 10-15 minutes to draw out moisture, then blot dry again.

Dredging

  • In the first dish, combine flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and optional garlic powder or paprika.
  • Whisk eggs with 1 tablespoon of milk, water, or buttermilk in the second dish.
  • Place cornmeal with a pinch of salt and pepper in the third dish.
  • Dredge each tomato slice in seasoned flour, then dip in egg wash, and finally press firmly into the seasoned cornmeal mixture, coating both sides well. Place coated tomatoes on a clean plate or baking rack without overlapping.

Frying

  • Pour 1-2 inches of vegetable or peanut oil into a heavy-bottomed skillet and heat to 350-375°F (175-190°C) over medium-high heat.
  • Carefully place a few coated tomato slices into the hot oil, ensuring not to overcrowd the pan.
  • Fry for 2-3 minutes per side, or until golden brown and crispy.
  • Remove fried green tomatoes with tongs or a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with a little extra salt and serve promptly.

Notes

For best results, make sure your green tomatoes are firm and not too ripe. Adjust seasoning to your preference. Serve hot for maximum crispiness.