Fried Green Tomatoes

Author: Lisa Ruland

This fried green tomatoes recipe is summer's best dish. Lightly breaded and served hot with green goddess dressing.

Prep Time15

Cook Time15

Servings: 12 fried green tomato slices or so

Calories: 100kcal

Print Pin Save

Ingredients

▢ 1 1/2 pounds medium to large green tomatoes (about 3 total)
▢ 2 eggs, whisked
▢ 1 cup plain breadcrumbs
▢ 1/2 cup cornmeal
▢ 1 3/4 teaspoons kosher salt, plus more to garnish
▢ 1 teaspoon fresh black pepper
▢ 1 generous pinch cayenne pepper, optional
▢ canola or neutral vegetable oil, for frying
▢ lemon wedges, for serving (optional)

Instructions

Slice tomatoes to 1/4" thick.
In a mixing bowl, combine the breadcrumbs, cornmeal, salt, pepper, and cayenne.
In another bowl, whisk the eggs.
Heat a cast-iron or other large skillet over medium-high heat, with enough oil to coat the pan and come up ever so slightly on the edges -- 1/8" high is plenty. When the oil begins to shimmer and run quickly when the pan is tilted, test the oil by adding a pinch of the breadcrumb mixture. They should sizzle.
Using a fork, dip the tomato slices one at a time into the egg, then dredge them in the breadcrumb mixture. Add the tomato to the pan. Repeat, filling -- but not crowding -- the pan. Lower the heat to medium and cook the tomatoes until golden brown on each side, about 3 to 4 minutes per side.
PRO TIP: To keep track of the order of my tomatoes, I work clockwise, starting at 12 o'clock, and going around in a circle, plus one in the center. Of course, you can always just peek to see which look the brownest.
Drain the tomatoes on a paper towel-lined plate or a cooling rack until all the tomatoes have been cooked.
Serve warm or at room temperature with some lemon wedges or a bowl of Greek goddess dip for dipping.

Nutrition

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.