Best Fried Green Tomatoes

Best Fried Green Tomatoes

466

"You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love."

Ingredients

20 m {{adjustedServings}} servings 510 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 510 kcal
  • 25%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 1136 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. Slice tomatoes 1/2 inch thick. Discard the ends.
  2. 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.
  3. 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.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

466
  1. 583 Ratings

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These were the BEST fried green tomatoes I've ever had in my entire life. I followed the directions EXACTLY and they couldn't have been any better. The batter stuck perfectly, and held up real...

Loved these tomatoes! Used only egg whites to ensure they came out super crispy and crunchy. Egg yolks can make fried foods a little greasy and sometimes soggy.

The directions to cut the tomatoes so thick is definitely wrong in my opinion. I find they will not get done or tender when cut so thick! I've been cooking for 54 plus years, but am still wi...