Servings: 4
Large green tomatoes (can be replaced with firm red ones)
4, sliced ½-in thick, ends discarded
½ cup
All-purpose flour
1 cup
½ cup
½ cup
Coarse kosher salt
2 tsps
Ground black pepper
¼ tsp
Vegetable oil
1 quart (for frying)
Southern Fried Tomatoes
10 m
10 m
Ready in:
20 m
  1. In a medium bowl, whisk eggs with milk.
  2. In a shallow bowl, mix breadcrumbs with cornmeal, salt, and pepper.
  3. Add flour to a plate.
  4. Dip tomato slices into flour, to coat on both sides. Then dip them into the milk mixture and finally into the breadcrumbs mixture to coat completely.
  5. Pour oil until 2-in deep into a large heavy pan. Heat over medium heat (check with breadcrumbs – the oil is well-heated through when they start sizzling immediately after being thrown into the oil). Fry coated tomatoes in batches of 4 to 5 slices until browned (adjust the amount to the size of your pan. The slices should not touch each other!), flip and repeat. Transfer to a platter covered with paper towels to drain excess oil.