These crunchy, tangy Fried Green Tomatoes are made without cornmeal nor breadcrumbs—flour only. Why? If you have very fresh garden tomatoes, this brings out their taste without masking it. Our mother made her fried green tomatoes this way and we highly recommend you try it!
For frying, we’re using 1/2 butter and 1/2 coconut oil, but you can certainly use all butter if you prefer a buttery flavor or all vegetable oil.
Optional: Some folks like a little sugar to balance out the tanginess of green tomatoes; just mix in a couple tablespoons of sugar into the flour when you add pepper and salt. We find the taste of tomatoes sweet enough but everyone’s different! Adjust the seasonings to your taste.
If you prefer your fried green tomatoes made with cornmeal, here’s our Southern Fried Green Tomatoes recipe.
Set tomatoes on paper towels. In a skillet over medium-high heat, warm oil and/or butter.
In one bowl, combine flour, salt, and pepper (and sugar if using).
In a second bowl, beat milk and eggs together.
Dip tomatoes into flour and shake off any excess, then dip into egg mixture, then press again into the flour. Place breaded tomato slices onto a plate while breading the rest; do not stack.
Place floured tomato slices in the hot skillet; brown thoroughly on both sides (5 to 7 minutes).
