I have lived in California for over six years now, but there are still a few dishes I miss from the South. One of them is fried tomatoes, specifically fried green tomatoes, but honestly, any fried tomato will do. It is something I haven’t seen in six years of being in California, so every tomato season, I make sure to make them at home! They are fresh, crispy, and delicious.

Best Tomatoes for Fried Tomatoes:

The best tomatoes for fried tomatoes are green or unripe tomatoes. Green tomatoes are actually just unripe tomatoes that are picked early. Unfortunately, these are hard to find in the store, so I go for a round tomato that is as underripe as possible. They should be firm and not bright red. You want an underripe tomato because they are firmer and hold their shape better when fried. They are also less watery, which is preferred for frying.

@kellyscleankitchen

How to make southern fried tomatoes #friedtomatoes #cooking #tomatoes

♬ original sound – Fiftiesdaily
  • SERVINGS:  6
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 15 Mins
  • TOTAL TIME: 35 Min

Ingredients:

  • 4 large green or unripe tomatoes
  • 2 eggs
  • 1/2 cup milk or almond milk
  • 1 cup gluten free 1-to-1 flour or all purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup panko breadcrumbs, I like Aleia’s for gluten free
  • Salt and pepper
  • 2-3 cups avocado oil

Preparation:

STEP 1.

Slice the tomatoes into 1/2 inch slices and set aside.

STEP 2.

Prepare the breading station. Whisk together the eggs and milk in one bowl and set aside. Add flour to another and season with 1 tsp salt and pepper to taste. In the third bowl add the cornmeal and panko and mix to combine.

STEP 3.

Bread the tomatoes. First dip in the egg mixture and let it drip off. Then dip into the flour to evenly coat it. Dip it back into the egg mixture and then finally into the cornmeal mixture so it is evenly coated. Place onto a cookie rack lined sheet tray. Do this with all of the tomatoes. Tip – I find it easiest to use a fork for this step so the coating stays on!

STEP 4.

Add 1 inch of oil to a stainless steel pan or a cast iron pan. Heat until it is hot, around 350°F. Work in batches to not overcrowd the pan, around 2-4 tomatoes at a time and fry the tomatoes. Add the tomatoes and cook until golden brown on the first side, around 2-4 minutes, then flip and repeat on the second side. Once both sides are golden brown, remove from the pan and set on the rack to let excess oil drip off. Repeat this with all of the tomatoes.

STEP 5.

Serve and enjoy!

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