Fried green tomatoes

To achieve that classic Southern crunch, we’ll set up a three-part breading station.

1. Bowl 1 (Flour): In the first bowl, place the flour. This layer helps the breading stick to the tomatoes.
2. Bowl 2 (Egg Wash): In the second bowl, whisk together the eggs with a tablespoon of water or milk. The egg wash acts as a “glue,” helping the cornmeal stick to the tomatoes for that crunchy coating.
3. Bowl 3 (Cornmeal and Breadcrumbs): In the third bowl, combine the cornmeal and breadcrumbs. The cornmeal adds that traditional grit and flavor, while breadcrumbs create a lighter, crisper bite.

Step 3: Breading the Tomatoes

This part is essential, as the breading is what will give your Fried Green Tomatoes that irresistible, golden crunch.

1. Dredge in Flour: Take a tomato slice, coat it lightly in the flour, and shake off any excess. This helps the egg stick to the tomato.
2. Dip in Egg Wash: Submerge the floured tomato slice in the egg wash. Allow any excess egg to drip off before moving to the next bowl.
3. Coat in Cornmeal and Breadcrumb Mix: Finally, press the tomato slice into the cornmeal-breadcrumb mixture. Use your hands to gently press the coating onto each slice, ensuring it sticks well.
4. Repeat: Repeat the breading process for all slices, and set each coated tomato slice on a wire rack to prevent them from becoming soggy before frying.

Step 4: Frying the Tomatoes

Frying is where the magic happens. It’s important to get the oil hot enough so the breading crisps up quickly without absorbing too much oil.

1. Heat the Oil: Pour vegetable or peanut oil into a heavy-bottomed skillet or cast-iron pan, filling it to about ½ inch deep. Heat over medium heat until it reaches about 350°F. (Test by dropping a small amount of the cornmeal mixture in; it should sizzle immediately.)
2. Fry in Batches: Carefully place 3–4 tomato slices into the hot oil. Avoid overcrowding the pan, as this will lower the oil temperature and make the tomatoes soggy.
3. Fry Until Golden: Fry each slice for about 2–3 minutes per side or until golden brown. Use tongs to flip each slice once, ensuring even browning on both sides.
4. Drain Excess Oil: Once fried, place each tomato slice on a plate lined with paper towels to absorb any excess oil. Sprinkle with a little extra salt if desired.

Step 5: Serving Your Fried Green Tomatoes

Fried Green Tomatoes are best served hot while the crust is at its crispiest. You can garnish them with fresh herbs for added flavor and a pop of color. Serve with a dipping sauce, like remoulade, ranch, or even a spicy mayo, for that extra Southern touch.

Tips and Tricks for the Best Fried Green Tomatoes

• Oil Temperature is Key: Keeping your oil at around 350°F ensures your tomatoes cook quickly and don’t soak up excess oil. If you don’t have a thermometer, do a quick test with a pinch of breadcrumbs.
• Cornmeal for Crunch: Traditional Southern Fried Green Tomatoes use cornmeal for that signature crunch. If you don’t have it on hand, you can use more breadcrumbs, but the texture will be slightly different.
• Get Creative with Seasonings: Want to experiment? Add a touch of cayenne or Cajun seasoning to your flour for a bit of heat.
• Leftovers (If There Are Any): These tomatoes are best fresh, but if you happen to have leftovers, reheat them in the oven at 350°F for 5–10 minutes. This will help revive their crispiness.

Final Thoughts

Making Fried Green Tomatoes is more than just creating a dish—it’s a nostalgic experience. It’s about savoring that perfect balance of tangy, juicy tomatoes enveloped in a crunchy coating. Enjoy this recipe as a snack, a side, or even on a sandwich with a smear of remoulade. We hope this journey through a classic Southern dish brings a piece of the South right to your kitchen.

Serve these up, take a bite, and relish the taste of tradition and comfort.