Enjoy a taste of Southern cuisine with this easy-to-follow recipe for Fried Green Tomatoes.
We can’t talk about this recipe without mentioning its namesake classic movie. I was a budding college freshman when the movie Fried Green Tomatoes came out in 1991, and I was immediately smitten. With its bold characters, the movie is a great tale about women claiming their own power and agency. The movie even coined a word, “Towanda,” which is used in both the story and by the narrator at different moments of empowerment. As part of the story, two of the women run a café that serves, among other things, fried green tomatoes.
I imagine some other Southern favorites also would make the menu, like Eggplant Parmesan and Cheesy Grits. While I’m not positive about the recipe those fictional women used in the movie, I’d bet some money that it was pretty near this recipe. With its satisfying crunch and tart zing, these Fried Green Tomatoes clearly deserve top billing. Now, go and cook some up, find the movie on Netflix, and enjoy the afternoon. If anyone interrupts, smile kindly and say, “Towanda.”
Why You Will Love This Recipe
These addictive southern beauties are easy to make and work as an appetizer, side dish, or even in a sandwich.
Ingredients
- 4 large green tomatoes
- 2 eggs
- ½ cup half and half
- 1 cup flour
- 1 cup bread crumbs
- ¼ cup cornstarch
- ½ tsp salt
- 3 cups vegetable oil
How to Make – The Steps
Step 1: Wash your tomatoes and cut them into ½ inch wheels.
Step 2: Get the coatings ready in three different bowls. In one bowl, whisk the half and half and eggs together. In another, pour in the flour, and then in the third bowl, mix the breadcrumbs, cornstarch, and salt together.
Step 3: Coat each wheel of tomato in the flour, then the whisked eggs and half and half mixes, then repeat. For the final step, dip into the breadcrumb mix.
Step 4: Pour enough oil into a heavy pot that will cover the tomatoes when they fry, and then carefully place the crumbed tomato into the skillet, frying for 3 to 5 minutes on each side or until the tomato is golden brown.
Tips & Tricks for the Perfect Fried Green Tomatoes
- Use firm, unripe, completely green tomatoes.
- After double-dipping the tomato slices in the egg and breadcrumb mixture, set the coated tomatoes on a wire rack for a few minutes before frying.
- Try to keep your oil temperature around 350-375°F (180-190°C). If it’s too cold, the tomatoes will absorb more oil, and if it’s too hot, they can burn before completely cooking.
- This is the perfect use for your cast iron skillet—cast iron is a good choice for frying because it retains heat well.
- As soon as the slices come out of the hot oil, season with a bit more salt. The heat helps the seasoning stick to the crust.
FAQs
You bet! Just use some gluten-free all-purpose flour and gluten-free breadcrumbs, and you’re good to go.
For this recipe, I recommend vegetable or canola oil. Olive oil doesn’t always respond well to high heat and might mess up the flavor.
Red tomatoes are generally too soft to fry. The reason we use green ones is because they’re firmer and have a tartness that works well with frying. But you can try the red tomatoes if you’re feeling brave.
Serving Suggestions
These Fried Green Tomatoes make an excellent appetizer, especially with a nice sauce like a homemade ranch or spicy remoulade. They’re also a great companion as a side dish for a grilled entree or as the star in a sandwich with a smear of pimento cheese.
Make Ahead and How to Store
Fried Green Tomatoes are best fresh off the frying pan. If you’re short on time and you need to prep ahead, you can, but know that they won’t be as crispy. If you need to make them ahead, place the battered tomatoes on a baking sheet and heat them in the oven at 375°F for about 15 minutes. Store extras in the fridge for up to two days. Reheat at 375°F for about 10-15 minutes. (Don’t use the microwave for these; they’ll turn your tomatoes into mush!).
Fried Green Tomatoes
Ingredients
- 4 large green tomatoes
- 2 eggs
- ½ cup half and half
- 1 cup flour
- 1 cup bread crumbs
- ¼ cup cornstarch
- ½ tsp salt
- 3 cups vegetable oil
Instructions
- Wash your tomatoes and cut them into ½ inch wheels.
- In three different bowls, get the coatings ready. In one bowl, whisk the half and half and eggs together. In another, pour in the flour, and then in the third bowl, mix the breadcrumbs, cornstarch, and salt together.
- Coat each wheel of tomato into the flour, then the whisked eggs and half and half, repeat this, and then dip into the breadcrumb mix.
- Pour enough oil into a heavy pot that will cover the tomatoes when they fry and then carefully place the crumbed tomato into a pan and fry for 3 to 5 minutes on each side or until the tomato is golden brown.
