Green Fried Tomatoes Recipe
This simple recipe for fried green tomatoes turns firm, unripe tomatoes into a Southern classic with a golden, crispy cornmeal crust and a tender, tangy tomato center. Made with just six basic ingredients, they're easy to fry at home and even better with your favorite dipping sauce.
Servings: 6
Calories: 397kcal
Ingredients
- 2 pounds unripe green tomatoes about 4 medium
- salt and freshly cracked black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 cup yellow cornmeal
- 1 tablespoon Creole seasoning or Cajun seasoning, plus more for sprinkling
- vegetable oil grapeseed, canola or other neutral oil, for frying
Instructions
- Place the flour in a shallow dish. Beat the eggs with 2 tablespoons of water in a second shallow dish. Combine the cornmeal and Creole or Cajun seasoning in a third.1 cup all-purpose flour, 2 large eggs, 2 tablespoons water, 1 cup yellow cornmeal, 1 tablespoon Creole seasoning
- Slice the tomatoes into ½-inch thick rounds and season both sides with salt and pepper. Alternatively, you can use Cajun seasoning if you’d like it spicier.2 pounds unripe green tomatoes, salt and freshly cracked black pepper
- Working one at a time, dredge each tomato slice in the flour and tap off any excess. Dip into the egg mixture and let the excess drip off, then coat thoroughly in the seasoned cornmeal. Place on a plate or wire rack and repeat with the remaining tomatoes.
- Pour about ½ inch of oil into a large, heavy skillet, preferably cast iron. Heat over medium-high heat until the oil reaches 350°F.vegetable oil
- Working in batches, fry the tomatoes in a single layer until crisp and golden brown on the bottom, about 2-3 minutes. Avoid crowding the pan. Flip and fry until crisp and golden on the second side, about 2 minutes more.
- Transfer to a paper towel-lined plate or wire rack and immediately sprinkle with a little salt and/or Cajun seasoning. Allow the oil to return to 350°F between batches and repeat with the remaining tomatoes.
- Serve immediately while hot and crisp with Creole remoulade or another dipping sauce on the side.
Notes
- Make sure to press the tomatoes into the flour and cornmeal so they adhere well.
- Adding salt and seasonings as soon as the tomatoes come out of the fryer helps them stick rather than slide off when moved or picked up.
- Letting the breaded tomatoes rest for 5-10 minutes before frying helps the coating adhere.
- Keep the oil around 350°F for the crispiest coating. Oil that is too cool can make the tomatoes greasy, while oil that is too hot can brown the coating before the tomatoes soften.
- Avoid overcrowding the skillet, which can cause the oil temperature to drop and prevent the coating from getting crisp.
Nutrition
Calories: 397kcal | Carbohydrates: 44g | Protein: 9g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 42mg | Potassium: 453mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1397IU | Vitamin C: 36mg | Calcium: 34mg | Iron: 3mg
