Fried Green Tomatoes

Southern recipe made easy

This is a great southern recipe that is delicious itself as an appetizer or as a surprise under a juicy burger. Or, turn it into its own sandwich altogether by layering it onto chewy pretzel bread or a flaky biscuit.  And no matter how you decide to serve this recipe, once the green tomatoes are fried, drizzle them with my Homemade Remoulade Sauce; it will surely impress.

cooking information

• Yield: 12-15 Individual Slices
• Prep Time: 15 minutes
• Cooking Time: 10 minutes

all ingredients

• 4 Green Tomatoes
• 1 cups Flour
• 4 Eggs
• 2 cups Yellow Cornmeal
• Salt/ Pepper
• Vegetable Oil

recipe instruction

1. First, clean your green tomatoes. Slice the tomatoes into ½ inch thick slices. (You don’t want to slice them too thinly or they’ll become mush once they are cooked.) Discard the core and the base of the tomatoes.

2. Next season both sides of the tomato slices with salt and pepper. *Be careful not to season too much.

3. Create 3 stations for breading your tomatoes. In a bowl place your flour first, then in a bowl place your eggs whisked with a tablespoon or two of water to thin it out, and finally your cornmeal in a bowl.

4. In a large sauté pan, add enough oil to be about 1 inch up the sides of the pan. Preheat to medium high heat.

5. When your oil is warm enough dredge your tomatoes first in the flour, then in the egg, and finally in the cornmeal. Add immediately to the hot oil. The oil should be high enough to completely surround the tomato.

6. Flip the tomato after 1 minute or so of cooking to make sure it browns evenly. After both sides are browned evenly, remove from the oil and let drain on paper towels.

7. Serve hot and with Homemade Remoulade Sauce.

cooking tips

• Green tomatoes are important to this recipe because they are unripe tomatoes and can withstand the heat of the oil.
• The tomatoes can be sliced and seasoned beforehand but if you bread them too early the crust will become mushy and not crisp up like you want it to.
• A great way to figure out if your oil is warm enough without a thermometer is to sprinkle a little cornmeal into the pan. If it floats to the top and begins cooking the oil is ready, if the cornmeal sinks immediately to the bottom the oil isn’t ready.
• When frying, the more you place in the pan the lower the temperature will get. So first don’t over crowd the pan or nothing will ever get crispy and also the second round might take a little longer to fry but it should take more than a few minutes longer.