One of my favourite food memories is when I visited Savannah, GA with my dude and tried Fried Green Tomatoes for the first time. I had no idea what to expect because tomatoes, to me, were to be soft, ripe, and juicy; they weren’t meant to be eaten unripened, hard, and tart. Obviously I was wrong, and I’m totally okay with that. Fried Green Tomatoes are fantastic and everyone should try them at least once in their lifetime! It’s still our beloved tomato – just on a whole new level.
I’m not sure what the backstory is on Fried Green Tomatoes, or if there even is one, but if there is I feel like it might be similar to Buffalo Wings – something created in a moment of desperation that turned out to be freakin’ genius. (Don’t you just love delicious accidents?)
My Mom had been saying that she’d like to try this Southern comfort treat sometime, so I told her to grab some unripened green tomatoes out of her garden the next time she had a chance. She did, and I delivered. It’s fitting, because I’m moving to the Southern USA in less than two weeks – so I’m gettin’ my practice in!
A lot of tried and true Southern recipes call for cornmeal, but I had great success with Italian bread crumbs.
You can serve these on their own or with a dipping sauce. I feel like any dipping sauce could work with these – from a marinara sauce to a Dijon dip! My personal fave, however, is horseradish aioli.
PS: Ma loved these; she even ate them cold!
Easy Fried Green Tomatoes
- 3 medium-sized green tomatoes sliced into 1/3-inch slices
- Vegetable oil amount varies
- 2 eggs lightly beaten
- 1 cup of all purpose flour
- 1 cup of Italian breadcrumbs
- 1/2 teaspoon ground black pepper
- 1 teaspoon of sea salt
- Pour vegetable oil into a large cast-iron skillet ( approx. a depth of 1/4 to 1/2 inches deep)
- Heat to 375° degrees F. To test the heat, flick a few breadcrumbs into the oil. If the oil doesn't react/spit, it's not hot enough yet).
- Lightly beat the eggs in one bowl; set aside.
- Put the flour in it's own bowl; set aside.
- Combine the breadcrumbs, sea salt, and ground black pepper; set aside.
- Create a small assembly line next to your skillet, or as close by as you can, so you can dredge your tomato slices and place them in the skillet with less of a mess.
- Dredge each tomato slice in flour, followed by the egg, followed by the breadcrumb mixture.
- Carefully place the tomato slices into the hot oil, in batches, cooking for 1-2 minutes per side or until golden brown on both sides.
- Remove the golden slices with a slotted spoon and place them on paper towels or a rack to drain absorb/drain the oil.
- Garnish with parsley if desired.
- Serve hot with dipping sauce of your choice. If serving on their own, sprinkle with a bit of sea salt.