Fried Green Tomatoes

Fried Green Tomatoes

My dad grew up in the south and loved fried green tomatoes . . . actually he pretty much loved all things fried . . . chicken, potatoes, and okra among other things. Growing up my mom fried everything in bacon grease which I love to this day but don’t do for obvious health reasons! At any rate, I still like to make fried green tomatoes every year, or so, when green tomatoes are plentiful. I use vegetable oil for the frying these days but the crunchy, tangy taste is still great sans the bacon grease!

4 large green tomatoes
2 eggs
1/2 C. milk
1 C. flour
1/2 C. cornmeal
1/2 C. bread crumbs or panko
2 t. salt
1/4 t. pepper
vegetable oil for frying

1. Slice tomatoes 1/2 inch thick.
2. Whisk the eggs and milk together in a medium bowl.
3. Place the flour on a plate.
4. Mix together the cornmeal, bread crumbs, salt, and pepper together on another plate.
5. Dredge the tomatoes in the flour, then dip in the egg mixture, then in the cornmeal mixture.

Dipping Ingredients Lined Up

6. Pour oil in a large skillet to a depth of 1/4 inch. Heat over medium heat until a drop of water sizzles when dropped in the oil.


7. Place the tomatoes into the hot oil so that they do not touch. Fry on each side until golden brown.
8. Drain on paper towels and serve warm.

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