My grandmother relied on this cheap 4 ingredient summer staple when times were tough. Tangy, crispy, and far more delicious than you would ever expect.

When money was tight and the garden was overflowing, my grandmother turned to these 4-ingredient fried green tomatoes to stretch supper just a little further. Firm, unripened tomatoes got sliced, dipped in a quick milk-and-egg wash, and pressed into seasoned cornmeal before hitting a shallow skillet of hot oil. The result was a tangy, crispy bite with a golden, crackly crust and a warm, bright green center that felt far more special than the humble ingredients suggested. This is the kind of simple Midwestern farmhouse cooking that carried families through lean summers, and it’s still just as comforting and practical today.

Serve these fried green tomatoes piled onto a paper towel–lined plate while they’re still sizzling and crisp. They’re wonderful as a simple supper with sliced garden cucumbers, cold cottage cheese, or a pot of beans on the side. You can also tuck them into a sandwich with sliced onion and a swipe of mayonnaise, or lay them next to grilled pork chops or chicken as a tangy, crunchy vegetable side. A little sprinkle of extra salt at the table and a splash of hot sauce, if you like, are all they really need.

Servings: 4

4 medium firm green tomatoes

Slice the green tomatoes into 1/4-inch thick rounds. Lay the slices on a plate or tray and lightly sprinkle both sides with salt and black pepper. Let them sit while you prepare the coating.

In a shallow bowl, whisk together the eggs and milk until smooth. This will be your wet dip.

Pour the cornmeal into another shallow dish. Season the cornmeal lightly with a pinch of salt and black pepper, stirring to combine.

Line a large plate or tray with paper towels and set it near the stove for draining the fried tomatoes later.

Pour enough vegetable oil into a large, heavy skillet to cover the bottom by about 1/4 inch. Set the skillet over medium to medium-high heat and warm the oil until a small pinch of cornmeal dropped in sizzles immediately but does not burn.

Working with a few tomato slices at a time, dip each slice into the egg-and-milk mixture, letting any excess drip back into the bowl. Then press both sides of the slice firmly into the cornmeal so it’s well coated. Shake off any loose crumbs.

Carefully lay the coated tomato slices into the hot oil in a single layer without crowding the pan. Fry until the undersides are deep golden brown and crisp, about 2 to 3 minutes.

Gently flip each slice and fry the second side until golden and the tomato center is tender but still holding its shape, another 2 to 3 minutes. Adjust the heat as needed so the cornmeal browns steadily without scorching.

Use a slotted spatula to transfer the fried green tomatoes to the paper towel–lined plate to drain. Sprinkle lightly with a bit more salt while they’re hot.

Repeat with the remaining tomato slices, adding a little more oil to the pan if needed and allowing it to reheat before adding more slices. Serve the fried green tomatoes hot or warm, right from the paper towel–lined plate.

If you like extra crunch, you can use a slightly coarser cornmeal, but avoid very coarse grits, which tend to fall off. A pinch of garlic powder, onion powder, or smoked paprika stirred into the cornmeal is a nice way to change the flavor without adding more ingredients to the base recipe. For a little heat, add a small pinch of cayenne to the cornmeal. If you don’t have regular vegetable oil, any neutral oil with a medium-high smoke point (like canola or peanut oil) works well. To keep the crust crisp, don’t crowd the skillet; frying in batches gives the tomatoes room to brown instead of steam. Always heat the oil before adding the tomatoes; lukewarm oil will make them greasy. Use caution with hot oil: keep handles turned inward, never leave the skillet unattended, and watch for splatters as the moisture from the tomatoes hits the oil. Make sure the tomatoes are firm and truly green, not soft or overripe, so they hold their shape and don’t turn mushy. Leftovers should be cooled completely, then stored covered in the refrigerator and reheated in a hot skillet or oven to restore some crispness rather than microwaving, which softens the crust.