Updated: Jul 11, 2021
Fried green tomatoes are a culinary dish usually found in the Southern United States, made from unripe (green) tomatoes coated with cornmeal and fried. Served as a Vegetable Side Dish or just a snack.
4 large green tomatoes
½ cup milk (can substitute non-dairy)
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2¼ teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Per Serving: 510 calories; protein 12.6g; carbohydrates 56.3g; fat 27g; cholesterol 95.4mg; sodium 1136mg.
Preparation time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes