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A close-up of perfectly crispy fried green tomatoes

Classic Southern Cornmeal Fried Green Tomatoes

Enjoy a taste of the South with these crispy, tangy fried green tomatoes. Sliced green tomatoes are seasoned, coated in a cornmeal mixture, and fried to golden perfection, perfect as an appetizer or side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2-3 firm green tomatoes
  • 1 tsp salt , plus more for seasoning
  • 1/2 tsp black pepper , plus more for seasoning
  • 1 cup all-purpose flour (for dredging)
  • 2 large eggs beaten (for egg wash)
  • 1 cup fine yellow cornmeal
  • 1/2 cup all-purpose flour (for coating mixture)
  • 1 tsp salt (for coating mixture)
  • 1/2 tsp black pepper (for coating mixture)
  • 1/4 tsp cayenne pepper (optional, for coating mixture)
  • 2-3 cups vegetable oil, canola oil, or peanut oil (for frying)

Equipment

  • Wire rack
  • Paper towels
  • Shallow dishes (3)
  • Heavy-bottomed skillet or Dutch oven
  • Tongs or slotted spoon

Method
 

Preparation
  1. Wash and dry the green tomatoes, then slice them into 1/4 to 1/2-inch thick rounds.
  2. Season both sides of the tomato slices generously with salt and pepper. Let them sit for 10-15 minutes to draw out moisture, then pat them dry.
Coating and Frying
  1. Prepare three shallow dishes: one with 1 cup plain all-purpose flour, one with 2 beaten eggs, and one with a mixture of cornmeal, 1/2 cup all-purpose flour, salt, pepper, and optional cayenne pepper.
  2. Heat 1-2 inches of frying oil in a heavy-bottomed skillet or Dutch oven to 350-375°F (175-190°C).
  3. Dredge each tomato slice in plain flour, then dip in beaten egg, and finally coat generously in the cornmeal mixture, pressing gently.
  4. Fry coated tomato slices in batches for 2-4 minutes per side until golden brown and crispy.
Finishing
  1. Remove fried tomatoes and drain excess oil on a wire rack over paper towels; sprinkle with more salt if desired.
  2. Serve the fried green tomatoes immediately while hot.

Notes

For extra crispiness, ensure tomatoes are thoroughly patted dry before dredging. Do not overcrowd the pan to maintain oil temperature and achieve even cooking. These are best enjoyed fresh.