Fried Green Tomatoes

Fried green tomatoes are a Southern food favorite. Sliced green tomatoes are are coated with flour, dipped in eggs, and then finally dredged in cornmeal coating before frying to a light golden brown.

Fried green tomatoes are synonymous with Southern cooking, but truth is, they likely didn’t originate here. You may be surprised to learn they can be traced back to Jewish cooking in the Mid and Northwest at the turn of the last century. So how did they become known as a Southern food? You can thank Fannie Flagg’s novel, Fried Green Tomatoes.

But the idea behind them is a practical one. If you’ve ever grown tomatoes, sometimes it seems like it takes forevvvver for them to ripen. Not so long ago, when people didn’t have air-conditioned grocery stores full of food on every street corner, you grew your own food and made due with what you had. Green tomatoes aren’t unedible, but they sure don’t taste good in their natural state. Anything tastes better fried, right?

Ingredients and tools you’ll need

Fried green tomatoes only require 10 ingredients, most of which you probably already have on hand. To make this recipe, you’ll need:

• Vegetable or canola oil for frying
• 4 green tomatoes cut into 1/4-inch slices
• salt and freshly ground black pepper
• 3/4 cup all-purpose flour
• 1 tablespoon garlic powder
• 4 eggs
• 2 tablespoons milk
• 1 1/2 cups cornmeal
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• Three wide shallow bowls – such as small casserole dish or pie plates
• Skillet for frying, approximately 10 inches wide
• Metal strainer or slotted spoon – for removing the tomatoes from the hot oil once they are done frying.

Season the tomatoes

The key is to achieve a crispy golden crust without overcooking the tomato. You want tomato slices that are about 1/4-inch thick. Too thin and they will become mushy from being overcooked. Too thick and they won’t cook all the way through.

Heat about two inches of vegetable oil in a large skillet over medium high heat. While the oil is heating, sprinkle both sides of the sliced tomatoes with salt and pepper.

Coat the tomatoes

To achieve an extra crispy coating, we are utilizing a technique called double coating. This makes the coating light and extra crispy. Get out your three dishes and line them up in a row to create a dipping station.

In the first dish, mix together the flour and garlic powder. In the second dish, beat together the eggs and milk. In the third dish, mix together the cornmeal, cayenne pepper and paprika.

Start by coating the tomatoes slices in flour first. Then dip them in the egg wash. Finally, dredge the slices in the cornmeal coating.

Fry the tomatoes

Add about two inches of oil to your skillet and heat over medium-high heat. You’ll know the oil is hot when you see the surface start to shimmer. Reduce the heat to medium and add 3-4 tomatoes to the hot oil at a time. Adding too many tomatoes at a time can cause the temperature of the oil to drop too much and your tomatoes won’t fry eveninly. Fry the tomatoes for about 2-3 minutes per side until golden and crispy, then drain on paper towels. Immediately sprinkle the fried tomatoes with salt and pepper to taste.

Fried foods always taste better when paired with a dipping sauce, so I recommend serving them with homemade comeback sauce. Similar to a spicy thousand island, it’s actually a salad dressing my husband’s family introduced me to when we started dating. However, we frequently use it for dipping all varieties of crunchy fried goodness.

Storage, Reheating and Freezing

Storage: Transfer any leftover fried green tomatoes to an airtight container. I recommend placing waxed paper or paper towels between the tomatoes to absorb any excess oil. Consume fried green tomatoes within five days.

Reheating: Preheat the oven to 350 degrees. Place tomatoes on a baking rack and bake for 5-10 minutes until the coating is crisp and the tomatoes are heated through.

Freezing: I do not recommend freezing fried green tomatoes, either fried or raw. Freezing and thawing changes the texture of the tomatoes, causing them to become watery and mushy.

Frequently asked questions

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