Best Fried Green Tomatoes

416 Reviews 42 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Diana Swenson-Siegel
Recipe by  Diana Swenson-Siegel

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (416)

Rate This Recipe
TwoDCsPlus1
968

TwoDCsPlus1

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 really well. This was my first time making these myself, and I had NO problem whatsoever - in fact, I had NEVER even friend anything before and I STILL had no problems. For all you "first time fryers" my sister gave me this tip: to tell when the oil is hot enough, dip a wooden spoon into the oil and look to see if bubbles form around it. If bubbles form, your oil is ready to fry in.

Susan
756

Susan

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.

SSMNITA
611

SSMNITA

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 willing to learn. I now cut mine very thin (about 1/8th inch), salt and pepper them and simply flour them in SELF-RISING FLOUR and fry them in very hot Peanut oil -- A few at the time and very quickly. They are great and CRISPY!!! Drain them on several UNCOATED (cheap) paper plates.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 510 cal
  • 25%
  • Fat
  • 27 g
  • 42%
  • Carbs
  • 56.3 g
  • 18%
  • Protein
  • 12.6 g
  • 25%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 1136 mg
  • 45%

Based on a 2,000 calorie diet

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