I’ve lived in South Carolina for 14 years and have never made Southern Fried Green Tomatoes. Bless my heart! I ate them a time or two when I was a kid in Wisconsin. However, they were the northern version… flour only, no cornmeal. Very tasty. However, there’s something about the gritty crunch of cornmeal that makes Southern-style fried green tomatoes sooooo much better. Mmmm AND mmmm! I could probably devour an old shoe if it was dipped in egg, flour, cornmeal, and then fried! (My arteries are cussing me out as I type this.)
I decided to fry up a batch of tomatoes after I accidentally knocked one of my green tomatoes off while mowing the grass. One tomato wasn’t going to be enough, so I picked a few more. Two of them were a bit on the not-so-green side, yet very firm. I don’t recommend this. The tomatoes definitely need to be green. What was I thinking? The word “green” is right there in the title!
Fried Green Tomatoes
- 1 large egg
- 4 tablespoons milk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 3 tablespoons extra virgin olive oil
- 3 green tomatoes, sliced
- In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.
- Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.
- Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.