How to Prep Fried Green Tomatoes

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Published on October 4, 2025 7:31:08 PM ● Video Link: https://www.youtube.com/watch?v=39YqJGVaC08

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Get ready for the crispiest, most flavorful Burt’s Fried Green Tomatoes! 🫒🍳
This recipe is all about crunch, flavor, and technique. Follow along step-by-step to achieve golden-brown fried green tomatoes that stay crispy and delicious.

In this video, we’ll go through:
🔪 Prepping the tomatoes like a pro
🥚 Setting up your dredging station
❄️ Why chilling the tomatoes makes a HUGE difference
🔥 Frying to crispy perfection

Perfect for a snack, appetizer, or side dish!

👉 Don’t forget to like 👍, comment 💬, and subscribe 🔔 for more tasty recipes.


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🍽️ Burt’s Fried Green Tomatoes Recipe

Ingredients

3 cups seasoned flour of your choice

1 cup cornmeal or Jiffy cornbread mix

4 large eggs (for the egg wash)

4 firm green tomatoes

Cooking oil for frying (vegetable or peanut oil works best)



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Equipment Needed

Sharp knife (or a knife sharpener if needed)

Cutting board

Gloves (optional, for easier handling)

2 shallow pans or trays for your dredging station

Paper towels

Large plate or tray to rest coated tomatoes

Refrigerator space for chilling



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Preparation Steps

1. Slice the Tomatoes

Wash and dry the green tomatoes.

Using a sharp knife, slice each tomato into 4 slices, about ¼–½ inch thick.

Place the slices on a paper towel to absorb excess moisture.



2. Set Up the Dredging Station

In one pan, add the seasoned flour and cornmeal (or Jiffy mix).

In the second pan, beat the 4 eggs for your egg wash.



3. Coat the Tomatoes

Dip each tomato slice first into the seasoned flour, shaking off any excess.

Then dip it into the egg wash, coating evenly.

Dredge again in the seasoned flour for a second coat.

Place each coated slice on a tray or board.



4. Chill the Coated Tomatoes

Once all slices are coated, refrigerate them for at least 2–4 hours (or overnight).

This step helps the coating stick firmly and prevents it from falling off during frying.



5. Fry the Tomatoes

Heat your oil to 350°F (175°C).

Fry the chilled tomato slices in batches until they are golden brown and crispy, about 3–4 minutes per side.

Transfer to a paper towel-lined plate to drain excess oil.



6. Serve & Enjoy

Serve hot as is or with your favorite dipping sauce.