Fried green tomatoes are the ultimate soul food. It’s hard to beat the moment when you bite into a fried green tomato and the crunch of the breading gives way to the soft tartness of the tomato. Green tomatoes are sourced specifically for this use in the South, but it can be difficult to find them in other parts of the country. Green tomatoes are just regular red tomatoes picked before they are ripened. Ask for them at your grocery store or farmer’s market, they are usually happy to accommodate and place an order for green tomatoes.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 4 servings
- 4 to 6 medium green tomatoes
- 2 cups flour
- 2 cups cornmeal
- 1 teaspoon kosher salt, plus more after cooking
- 1 teaspoon freshly ground pepper
- 2 cups whole milk, more if needed
- canola oil, as needed
1. Cut the green tomatoes into thick slices, at least ½ of an inch.
2. In a large bowl, mix the flour, cornmeal, salt and pepper. Add milk into a medium bowl. Set up a breading station, and coat the tomato slices with the flour/ cornmeal mixture, then dip into the milk and then back into flour/ cornmeal. Place on wax paper until ready to fry.
3. In a deep sauté pan or cast-iron pan, add 1 to 2 inches of canola oil, and begin warming over medium-high heat. Sprinkle a little flour over the oil, and when it sizzles, the oil is hot enough to use. Carefully add the breaded green tomato slices into the oil in batches without over-crowding. Cook 3 to 5 minutes on each side, until brown.
4. Transfer from oil onto papered towels to get rid of excess oil. Salt immediately. Eat fried green tomatoes immediately.
Note: while frying the tomatoes, flour will accumulate in the pan and burn. To avoid giving the fried green tomatoes a burnt taste, make sure to clean out the excess flour with a slotted spoon between batches.