Green tomatoes, best fried at medium-high heat of 350-375°F, require precise oil temperature; too hot causes burning, too cool makes them greasy.
Choosing the right frying oil is crucial; canola and vegetable oil are preferred for their high smoke points and neutral flavors, great for frying green tomatoes.
Using a cast iron skillet is ideal for frying green tomatoes due to its ability to maintain consistent oil heat, ensuring even cooking and crispness.
Fry green tomatoes in batches to give each enough space; overcrowding can lower oil temperature, resulting in inconsistent cooking and quality.
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