Fried Green Tomatoes Recipe
I'm excited to share my Grandma's southern fried green tomatoes recipe. It's a summer classic that turns tangy, unripe fruits into golden-crisp delights. These treats are so good, they vanish in minutes.
Ingredients
- Tomatoes
- 3 large green tomatoes about 3–4 inches in diameter
- Breading Components
- 1 ½ cups all-purpose flour
- 2 large eggs
- 2 tablespoons water
- Seasonings mixed with flour or flour-cornmeal mixture
- ½ teaspoon sea salt
- 1 ½ teaspoons ground black pepper
- 1 teaspoon Lawry's Seasoned Salt
- ½ teaspoon cayenne pepper optional
- Optional: ½ teaspoon garlic powder or smoked paprika
- Oil for Frying
- About 1 cup vegetable oil depending on pan size
Instructions
- Preparing the Tomato Slices
- Wash and pat dry the tomatoes.
- Slice into ¼ inch thick rounds.
- Arrange in a single layer and season both sides with salt and pepper.
- Setting Up Your Dredging Station
- Prepare three shallow dishes: one with flour + seasonings, one with whisked eggs and water, one for final flour/cornmeal coating.
- The Flour Coating Process
- Dredge each tomato slice in the seasoned flour.
- Let rest 5 minutes.
- Repeat the flour dredge for a double coating.
- The Egg Mixture Dip
- Dip each double-coated slice into the egg mixture.
- Let excess drip off.
- Place on a clean plate or tray.
- Cooking Methods
- Traditional Cast Iron Skillet Method:
- Heat vegetable oil 1 inch deep in a skillet.
- Fry tomato slices 3–5 minutes per side until golden.
- Drain on paper towels.
- Air Fryer Method:
- (Starts in the article but cuts off; assumed instructions include spraying with oil, placing in a single layer, and cooking until crispy.)
Notes
- Firm, unripe tomatoes are essential for structure and flavor.
- Double-dredging ensures a crunchy, well-adhered coating.
- For a lighter version, try the air fryer method.
- Slices can be prepared and refrigerated up to 30 minutes before cooking.
- Serve with dipping sauces like remoulade or buttermilk ranch. Air Fryer: 189–210 kcal per serving