Fried Green Tomatoes
This is the southern fried green tomatoes recipe that I grew up with my mom (and grandmas!) making.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- 4 Green tomatoes (large)
- 2 Eggs (large)
- 1 Cup All-purpose flour
- 1 Cup Yellow cornmeal
- Vegetable oil or olive oil for frying
- Salt and pepper to taste
Slice tomatoes into about 1/4-inch thick slices. (Leaving it too thick will take longer to cook and the breading may burn.) Set aside.
In a small, shallow bowl, beat eggs. Set aside.
In two separate bowls, place flour and cornmeal. Season both lightly with salt and pepper. Set aside.
Place a tomato slice into the flour, turning so both sides are covered. Then, place the flour covered tomato into the eggs. Once covered with egg, press the tomato into the cornmeal, turning and repeating on the other side so that both sides of the egg are covered. Transfer to the baking sheet or platter until ready to cook.
Continue dipping each tomato slice into the flour-egg-cornmeal bowls until each tomato slice is covered. Store them on the baking sheet or platter until ready to cook.
Heat about 1/4-1/2 cup of oil in a large skillet over medium heat. Fry tomatoes in single layer batches, about 3 to 4 minutes per side. Drain on a plate lined with paper towels in a single layer. Cool slightly before eating. Salt and pepper to taste.
- Nutrition information is estimated. Changes to the recipe and use of different brands may cause changes to the nutritional information to vary slightly from the ones provided here.
Don't forget to pair the recipe with I Will Never Not Ever Eat a Tomato children's book!