How to Make the Best Fried Green Tomatoes | Allrecipes.com

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

cornmeal

🥗Healthier: ground oats

💰Cheaper: polenta

Ground oats provide a similar texture with added health benefits.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but more expensive.

Slice green tomatoes into about 1/2-inch thick rounds.

Wash the tomatoes ahead of time.

Set up a breading station with one dish filled with flour, one with a mixture of eggs and milk, and a third with a combination of cornmeal and breadcrumbs, heavily seasoned with salt and pepper.

Bread the tomato slices all at once to avoid back and forth to the oil.

Coat each tomato slice in flour, ensuring a super thin coating so the egg can stick.

Dip the floured tomato slice into the egg and milk mixture, allowing excess to drip off.

Coat the egg-dipped slice in the cornmeal and breadcrumb mixture, ensuring it sticks well.

Heat vegetable oil in a shallow pan on the stove until shimmering.

Carefully add the breaded tomato slices in batches, about three to four at a time, without crowding the pan.

Fry the tomatoes until they are golden brown and crispy on the outside, checking for visual cues rather than internal temperature.

Prepare a pan lined with paper towels and a cooling rack on top to drain the fried tomatoes and prevent sogginess.

Serve the fried green tomatoes with a rhumoulade or other dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens