Classic Fried Green Tomatoes with a crisp cornmeal coating and tangy, tender centers. A Southern favorite ready in minutes.
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Calories: 220kcal
Equipment
- Skillet
- mixing bowls
- Paper towels
Ingredients
- 4 large green tomatoes, sliced 1/4-inch thick
- 2 large eggs
- 0.5 cup milk
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 0.5 cup breadcrumbs
- 2 teaspoons kosher salt, divided
- 0.25 teaspoon black pepper
- vegetable oil, for frying
Instructions
- Wash and slice tomatoes. Sprinkle with 1 teaspoon salt and let sit 10–15 minutes. Pat dry.
- Whisk eggs and milk in one bowl. Mix flour, remaining salt, and pepper in another bowl. Combine cornmeal and breadcrumbs in a third bowl.
- Dredge each tomato slice in flour, dip in egg wash, then coat in cornmeal mixture. Press gently.
- Heat vegetable oil in a skillet to 350°F, about 1/2-inch deep.
- Fry tomatoes in batches for 2–3 minutes per side until golden brown.
- Drain on paper towels, season lightly, and serve hot.
Notes
Use firm, unripe green tomatoes for best texture. Keep oil at a steady temperature for even frying.
Nutrition
Calories: 220kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 420mg | Potassium: 350mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 20mg | Calcium: 6mg | Iron: 8mg