1. Slice the Tomatoes

Give the green tomatoes a quick rinse and pat them dry. Slice into 1/2-inch rounds, discarding the tops and bottoms. Lay the slices on a paper towel and lightly sprinkle with a bit of salt—this helps draw out moisture for a crispier fry. Let them sit while you prep your coatings.

2. Set Up the Dredging Stations

In a medium bowl, whisk together the eggs and milk until smooth. Set aside. On a separate plate, spread out the flour. On a third plate, combine the cornmeal, breadcrumbs, kosher salt, and black pepper.

3. Coat the Tomato Slices

Working one slice at a time, dredge each tomato in flour (shake off excess), dip it into the egg mixture, then coat generously in the cornmeal-breadcrumb mix. Press gently to help the coating stick. Set the coated slices aside on a tray.

4. Fry to Perfection

Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium heat. To test the oil, drop in a breadcrumb—if it sizzles right away, you’re ready to fry. Add the tomatoes in batches, avoiding overcrowding.

Fry each slice for about 2–3 minutes per side until golden brown and crisp. Use tongs or a slotted spatula to transfer to a plate lined with paper towels.

5. Serve and Enjoy!

Serve warm as a snack, appetizer, or side dish. They pair beautifully with ranch, remoulade, or a spicy aioli.