Fried Green Tomatoes Recipe

This Crispy Fried Green Tomatoes recipe is seriously my jam every summer. They are tangy, tart, perfectly crunchy and all that! I consider fried green tomatoes a Southern delicacy. Each slice is coated in a seasoned cornmeal and panko breadcrumb mix then fried up just right until golden brown and delish. I am going to show you how to make fried green tomatoes that are perfect for adding to a fresh BLT or even served plain with a simple dipping sauce!

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Fried green tomatoes stacked on top of each other on a white plate.

Ya girl loves anything fried. I can’t get enough of that addictive crunchy texture. That’s why Fried Green Tomatoes is at the top of my list for one of the best Southern appetizers ever made! You can fry em up and serve along with some other apps like fried chicken gizzards to really wet your appetite!

The Low Down on This Fried Tomatoes Recipe

  • Simple Ingredients, Big Impact: Basically everything you need, besides green tomatoes of course, is in the pantry boo. We ain’t getting too fancy here. With a few pantry staples, and a whole lotta love, you can make the most crispy fried green tomatoes you’ve eva had!
  • Great for Cookouts: Whether you’re looking for a unique appetizer, a picnic snack, or a bomb side dish to go with your Southern mains, these crispy fried green tomatoes are sure to hit just right.
  • Bold and Tangy Flavor: The natural tartness of the green tomatoes, along with the spices and the crunchy coating, creates a flavor profile that is irresistible.
  • Crispy Outside, Soft on the Inside: There’s nothing like a good crunch? Am I right y’all? The contrast between the juicy tomato and the crispy crust hits the spot.
  • Versatile: Southern fried green tomatoes are all good on their own, or paired with a dipping sauce if you prefer. They also make for a bomb topping on burgers and sandwiches. You can even throw on a salad. The sky is the limit.

Ingredients to Make the Best Fried Green Tomatoes

Ingredients to make southern fried green tomatoes on the counter before making.

Here’s a look at the simple ingredients you need to gather to make this recipe.

  • Green tomatoes: You want a full-sized tomato with no blemishes that is firm but not hard to the touch. Give it a little squeeze to check it. And if it is smaller, its probably not developed yet. I prefer my tomatoes completely green y’all, but it’s ok if it has a lil’ hint of yellow.
  • All-purpose flour: This soaks up the tomato moistness to make sure the breading sticks.
  • Eggs: The stickiness helps the breading mix stick to the outside.
  • Panko bread crumbs: Not always used in traditional recipes but I love these Japanese-style breadcrumbs because it provides more texture and crunch y’all.
  • Yellow cornmeal: Cornmeal is a Southern ingredient staple. It improves the flavor and the crunch.
  • Cooking oil: I mostly use vegetable or canola oil for cooking the fried tomatoes. They have a neutral flavor and high smoke point making them great for frying.
  • Paprika and cayenne: These punch up that flavor.

How to Make Fried Green Tomatoes

Step 1: Preparing the Tomatoes and Breading

  1. Start by seasoning the green tomato slices with salt and pepper on both sides.
  2. Combine the cornmeal, panko crumbs, paprika, and cayenne in a small shallow bowl and whisk together. Add the flour and whisked eggs to two separate small shallow bowls.

PRO TIP: Use wide, shallow bowls so that’s easier to dip the tomatoes into each ingredient.

a collage of green tomatoes seasoned with salt and pepper and a clear bowl filled with seasonings, breadcrumbs and cornmeal for dredging

Step 2: Dredging the Tomatoes

  1. Dip each seasoned tomato slice into the flour to coat both sides. Then dip each into the egg mixture and finally into the breadcrumb mixture making sure to cover both sides of the tomato slice.
  2. Place each finished slice on your baking sheet and continue the dredging process until all the slices are coated.

PRO TIP: Set up your breading station using three different small bowls for each component of the breading. Use one hand for dipping into the dry components and the other hand for the liquid. That way you don’t get sticky fingers.

a collage of green tomatoes being dredged in flour, egg and bread crumbs to fry then laid out on a sheet pan

Step 3: Fry the Tomatoes

  1. Heat the oil in a frying pan over medium-high heat. Before adding to the pan, make sure your tomato slices are room temperature and not right out of the fridge so the heat can stay high. Fry the tomato slices on both sides until golden brown and drain on paper towels.
  2. Transfer to a platter and serve the tomatoes warm.
a collage of green tomatoes fried on a paper towel to drain then on a white plate ready to serve

Tips for Making the Best Fried Green Tomatoes

  • Selecting Tomatoes: Choose firm, green tomatoes for this recipe. Give it a little squeeze. If it gives too much, it’s way too soft to use. Overripe or red tomatoes will be too soft and won’t hold up to the frying process.
  • Slice Thickness: I like to aim for about 1/4-inch thickness when slicing the tomatoes. They will cook evenly and have a great balance of coating and tomato in every bite.
  • Seasoning: Don’t forget to season those tomatoes up before you start dredging. The salt and pepper will help bring out the natural flavor of the tomatoes.
  • Double Dredge: For an extra crunchy coating on your fried green tomato, consider double-dredging your tomato slices. After the first coat of flour, egg, and breadcrumb mixture, repeat the process for a second coat of just the crumbs. That crunch will be out of this world!
  • Maintain Oil Temperature: Keep the oil at the right temperature of about medium-high heat (between 350°F to 375°F – 175°C to 190°C) for frying. If it’s too hot, the tomatoes will burn on the outside before they’re cooked on the inside. If it’s too cool, they’ll absorb too much oil and become greasy y;all.
  • Drain Excess Oil: After frying, be sure to drain your fried green tomatoes on a paper towel-lined plate. This helps remove excess oil and keeps the coating crispy. You can also use a wire rack to keep the bottoms still crisp.
  1. Gluten-Free: For a gluten-free Southern fried green tomatoes version, use gluten-free flour and replace panko crumbs with gluten-free bread crumbs.
  2. Spices and Herbs: Play around with the spices y’all. I like to switch them up depending on my mood and what I’m craving. You could add in some garlic powder, onion powder, or even a Cajun spice blend for a kick. You can even throw in some herbs like parsley, oregano or thyme for an earthy vibe.
  3. Vegan Option: Replace the eggs with a binder like a flaxseed or chia seed “egg” (mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let sit for 5 minutes to gel).
  4. Cornmeal Swap: If you don’t have cornmeal, go all in on panko or mix panko with regular bread crumbs, chopped pecans or even crushed cornflakes.
  5. Add some Cheese: Throw a bit of grated pecorino or Parmesan in the breadcrumb mixture. It adds a nice salty savory note.
crispy fried green tomatoes stacked up on a plate with a small plate to the side with a fried tomato with a bite missing.

What to Serve with Crispy Fried Green Tomatoes

Serve them up for your next summer get-together as an appetizer like fried pickles! They’re great alone or served with a bomb dip like marinara sauce, remoulade sauce, or salsa verde.

For dinner ideas, they make a great Southern side. I love to throw them on the table with Southern baked chicken, smothered chicken, or chicken fried chicken.

They also go great with blackened catfish, fried pork chops, and meatloaf.

How to Store & Reheat Southern Fried Green Tomatoes

Store any leftovers in the fridge in a single layer in an airtight container or bag. If you gotta stack them, add a piece of parchment paper between the layers so you can keep those babies stick free and crispy.

Reheat the tomatoes by laying them out in a single layer on a baking tray and heat in the oven at 400° F for 8-10 minutes or until completely warmed up. Flip them over halfway through cooking to crispy up all sides. Personally, I also love using my air fryer for heating leftovers. They cook a bit faster, no need to flip and they get sooo crunchy y’all.

How long will fried green tomatoes last in the fridge?

When stored up right, they should last up to five days.

Can I freeze fried tomatoes?

I don’t recommend freezing these. They will get too quite soggy when thawed out, and that delish breading will fall off.

Frequently Asked Questions

Why fry green tomatoes instead of red?

I once asked my mama why people fry the green tomatoes instead of the red. She told me that the red ones were too ripe, soft and seedy and they just don’t have the right texture to hold up to frying.

What do fried green tomatoes taste like?

I know you’ve probably heard of the film “Fried Green Tomatoes” but even before that came along, it was a culinary staple in my household while growing up. I actually didn’t start eating them until I became a preteen, saw the movie and got curious of how they tasted since so many of my family members loved them. With that first bite, I learned they’re crunchy on the outside and soft and slightly tangy in the middle. They simply tasted divine to me even at the age of eleven.

Why are my fried green tomatoes soggy?

If your fried green tomatoes come out soggy, that more than likely means your cooking oil was not hot enough. Try the recipe again using a thermometer to make sure the oil reaches 350° F.

A stack of Southern fried tomatoes on a small white plate with a platter in the background of green tomatoes and more fried.

Whipping up the Fried Green Tomatoes recipe at home couldn’t be easier y’all. They’re a fun way to use those green tomatoes and add a lil something something special to a meal. So get your hands a bit messy, have a blast frying up, and enjoy every bite of your homemade fried green tomatoes!

More Fried Vegetable Recipes

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A plate of fried green tomatoes on the table with raw green tomatoes on a plate in the background.

Southern Fried Green Tomatoes Recipe

Simple, classic and absolutely delicious. The crunchy golden batter of this fried green tomatoes recipe is the epitome of Southern charm and cuisine.
4.71 from 34 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Appetizer
Servings: 6 servings

Ingredients

  • 3 fresh green tomatoes cut into 1/4 inch slices and room temperature
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 large eggs beaten with 1 tablespoon water
  • ½ cup yellow cornmeal
  • ½ cup panko crumbs
  • ¼ teaspoon paprika
  • a pinch of cayenne optional
  • oil for frying

Instructions

  • Liberally season green tomato slices with salt and pepper on both sides.
  • Add flour and eggs to two separate small shallow bowls.
  • Combine cornmeal, panko crumbs, paprika and cayenne into another small shallow bowl and whisk together.
  • Begin by dipping each seasoned tomato slice into flour coating on both sides.
  • Next add floured tomato slice to eggs coating on both sides.
  • Lastly dip into crumb mixture and set aside finished slice on baking sheet.
  • Repeat dredging process, starting with flour, until all slices are coated.
  • Heat oil in a frying pan over medium high heat to 350°F to 375°F ( 175°C to 190°C).
  • Add dredged tomato slices to the pan and be careful not to overcrowd it. Fry tomato slices on both sides until golden brown and drain on paper towels or on a wire rack over a baking sheet lined with paper towels.
  • Serve warm. If you aren't serving immediately, add the tomatoes to a preheated oven around 250 to stay crisp and delish.

Video

Notes

Make sure you are using unripe green tomatoes. If they’re too ripe they won’t fry up properly.
Be sure your oil is hot before frying your tomatoes.
Slice the tomatoes into even-sized slices for even cooking.
Serve immediately for the best flavor!

Nutrition

Calories: 146kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Cholesterol: 62mg | Sodium: 69mg | Potassium: 212mg | Fiber: 2g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 14.4mg | Calcium: 26mg | Iron: 1.7mg
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Filed Under:  Appetizers, Side Dishes, Southern Classics, Stovetop, Summer Recipes, Vegetables, Vegetarian

Comments

  1. Excellent recipe, thank you! We live in Washington state but love a taste of the south! So good and so easy!

  2. These are my favorite fried green tomatoes. The panko and cornmeal combination adds a perfect texture to the tomatoes. I add the paprika but instead of the cayenne I use a Cajun seasoning. I hate it when we run out of green tomatoes and have to wait till the next year to enjoy this delish dish. We love them for breakfast.

  3. Your website is VERY user friendly. I can print recipes choosing the larger size to read more easily and with only two pages of instructions–very easy to store. Thanks for posting your mustard potato salad recipe with the great tips. I failed to get my mother’s in the past and your version is delish!

  4. Making these tonight!!! Def going to have some Everglades seasoning on top and some kinda zesty ranch sauce on the side thanks! Love I have all the ingredients!!

  5. Amazingly delicious! I can’t wait to make these again for friends and family! Topped with an avocado ranch aioli… delish!

  6. FRIED GREEN TOMATOES – one of my Southern favorites! Thank you for sharing, mine came out just like the picture! Perfect!

  7. Thank You Jocelyn.. These are the best fried green tomatoes we have ever made.
    We are having frost tonight (Pittsburgh PA). So we picked the few tomatoes left.
    What a treat!

4.71 from 34 votes (12 ratings without comment)

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