Make a batch of classic Southern style Fried Green Tomatoes as a side dish or appetizer! They're crispy, tangy, delicious, and easy to make.
- 3 medium firm, unripe green tomatoes cored, each cut into 4 round slices
- 1 large egg
- 2 Tablespoons milk
- ½ teaspoons salt
- ¼ teaspoons black pepper
- ¾ cup yellow cornmeal
- ½ cup sifted all-purpose flour
- vegetable oil, for frying ½" depth in large skillet
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Rinse/ de-stem tomatoes and pat dry. Slice tomatoes into 4 slices. Set aside.
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In a medium bowl whisk egg, milk, salt and pepper until combined. Set aside.
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On a dinner plate, combine cornmeal and flour. Set aside.
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Preheat oil to 350°F. in large skillet (or electric skillet). While oil preheats, prepare tomatoes. ONE AT A TIME, dip tomato slice into egg mixture; turn until it's coated on both sides. Lift slice up, letting excess liquid drip back into bowl. Immediately place tomato slice in cornmeal/flour mixture, turning until both sides are covered. Place prepared slice on the rim of the plate; repeat process with remaining slices.
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When oil is 350°F (or 180°C.), it is hot enough to fry the tomatoes. Carefully place slices in hot oil (don't overcrowd skillet-fry in batches, if necessary). Fry tomatoes 3-5 minutes per batch, making sure to flip them over halfway through this time. When done, coating should be golden brown on both sides and crispy.
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Remove fried tomatoes from the oil with a slotted spatula, to let oil drip back into the skillet. Lay tomatoes in a single layer on paper towels, to drain.
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To serve, arrange tomato slices on a serving plate or platter. Sprinkle with salt or pepper (to taste), then garnish with sprigs of fresh thyme. Serve warm and enjoy!