Fried Green Tomatoes Recipe (Cornmeal-Crusted)
This fried green tomatoes recipe coats sliced green tomatoes with salt, pepper, and white cornmeal, then quickly pan-fries them in hot bacon drippings. You’ll get a crisp outside while the center stays slightly firm. The ingredients are simple, and the how-to steps are straightforward for a quick snack or breakfast side.
Ingredients
Ingredients
Step-by-Step Method
Prep the tomato
Rinse the green tomato, pat it dry, and slice it into rounds about 1/4 inch (0.5 cm) thick.
Season lightly
Sprinkle both sides with a little salt and black pepper. Don’t let it sit too long so it doesn’t weep moisture.
Coat with cornmeal
Spread the white cornmeal on a plate. Press each slice into the cornmeal to coat evenly, then shake off the excess.
Heat the fat
Add enough bacon drippings to a skillet and heat over medium-high. It’s ready when a pinch of cornmeal sizzles on contact.
Pan-fry
Lay the slices in a single layer. Fry 1–2 minutes per side, until golden and crisp around the edges. Work in batches if needed.
Drain and serve
Transfer to paper towels to absorb extra fat. Serve hot; a simple yogurt-based dip or a squeeze of lemon works nicely.