Rinse the green tomatoes and pat them dry with a paper towel.
Cut each tomato into ½-inch thick slices using a sharp knife.
Discard the stem and blossom ends. Set the slices aside on a tray or large plate.
2. Set Up Your Breading Stations
You’ll need three shallow dishes or bowls:
Station 1 (Flour): Place the 1 cup of all-purpose flour on the first plate.
Station 2 (Egg Wash): In a bowl, beat the eggs and milk together until fully combined. Pour into the second dish.
Station 3 (Crumb Coating): On the third plate, combine the cornmeal, bread crumbs, salt, and pepper. Mix thoroughly to evenly distribute seasoning.
3. Bread the Tomato Slices
Work one slice at a time:
Flour: Dredge the slice in the flour, coating both sides well. Shake off any excess.
Egg Wash: Dip the floured tomato into the egg-milk mixture. Let any excess drip off.
Crumb Mixture: Press the slice firmly into the cornmeal and breadcrumb mixture, coating both sides fully. Lightly press to help it stick.
Tip: Lay each breaded slice on a clean tray or baking sheet. Repeat until all slices are coated.
4. Heat the Oil
Pour vegetable oil into a heavy-bottomed skillet (preferably cast iron) to about ½-inch depth.
Heat over medium to medium-high heat until the oil reaches 350–375°F (175–190°C).
Test the oil by dropping in a few crumbs — if they sizzle immediately and begin to brown within 15–20 seconds, the oil is ready.
Note: Do not overheat — if the oil starts smoking, reduce the heat immediately.
5. Fry in Batches
Carefully add 4–5 slices to the pan without crowding (they should not touch each other).
Fry for 2–3 minutes per side, or until each side is golden brown and crispy.
Use a thin metal spatula to gently flip each slice to avoid breaking the crust.
6. Drain and Rest
Transfer the cooked slices to a plate lined with paper towels to absorb excess oil.
Let rest for a minute or two before serving.
Repeat the frying process with the remaining slices, maintaining oil temperature and adding more oil if needed.
Serving Suggestions
Serve Fried Green Tomatoes hot and fresh for the best flavor and crunch. Here are some delicious pairings and ideas:
Classic Southern style: Serve with buttermilk ranch or creamy remoulade sauce.
Spicy twist: Offer a side of chipotle mayo or sriracha aioli.
Sandwich topper: Add a slice to a BLT or grilled chicken sandwich for a tangy crunch.
Elegant appetizer: Stack with fresh mozzarella, basil, and a drizzle of balsamic glaze.
Make-Ahead and Storage Tips
Make ahead: Breaded (uncooked) tomato slices can be refrigerated for up to 2 hours before frying. Keep covered and chilled.
Leftovers: Store any cooled fried tomatoes in an airtight container in the refrigerator for up to 2 days.
Reheat: Use an air fryer or oven at 375°F for 8–10 minutes to re-crisp (avoid microwaving, which softens the crust).
Final Note
These Fried Green Tomatoes aren’t just a recipe — they’re a taste of tradition. Tangy, crunchy, and comforting, they bring a bite of the South to any table.
Whether you’re enjoying them for the first time or rekindling a childhood memory, one thing’s for sure: once you’ve tried them, you’ll want to make them again and again.