Fried green tomatoes are a time-honored dish that brings a taste of the South to your table. With their tart flavor and crunchy coating, these golden rounds make for an irresistible snack, appetizer, or side. Whether you’re familiar with Southern cooking or just looking to try something new, this recipe is simple to follow and delivers big on flavor.
Why You’ll Love This Recipe
Fried green tomatoes bring together a perfect balance of tangy and savory flavors with a crispy, golden coating that’s hard to resist. This recipe is easy to follow, uses simple ingredients, and delivers a satisfying crunch with every bite. Whether you’re serving them as a nostalgic Southern comfort food or trying something new, these tomatoes are sure to impress. Plus, they pair beautifully with your favorite sauces and make a fun, crowd-pleasing appetizer or side dish!
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Crispy Fried Green Tomatoes: A Classic Southern Treat
Description
Crispy, golden, and full of Southern charm, these fried green tomatoes are a delicious way to enjoy unripe tomatoes. Each slice is coated in a flavorful blend of flour, cornmeal, and breadcrumbs, then fried to perfection. The result is a satisfying combination of tangy tomato and crunchy crust — ideal as an appetizer, side dish, or snack. Serve them hot with your favorite dipping sauce for a true taste of comfort food!
Ingredients
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4 large green tomatoes
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2 eggs
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½ cup milk
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1 cup all-purpose flour
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½ cup cornmeal
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½ cup bread crumbs
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2 teaspoons kosher salt
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¼ teaspoon ground black pepper
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Vegetable oil (enough for frying, about 1 quart)
Instructions
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Slice the Tomatoes:
Cut the green tomatoes into ½-inch thick slices. Remove and discard the stem and bottom ends. -
Set Up Coating Stations:
Prepare three shallow bowls or plates:-
One with the flour.
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One with the eggs and milk, whisked together.
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One with a mixture of cornmeal, bread crumbs, salt, and black pepper.
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Coat the Tomato Slices:
Start by dredging each slice in the flour, shaking off any excess.
Dip it into the egg and milk mixture, making sure it’s well coated.
Finally, press the slice into the cornmeal and bread crumb mixture, covering both sides evenly. -
Heat the Oil:
Pour vegetable oil into a large skillet, preferably cast iron, until it’s about ½ inch deep. Heat over medium until the oil reaches 350-375°F (175-190°C). A pinch of bread crumbs should sizzle and brown in about 15 seconds when the oil is ready. -
Fry the Tomatoes:
Working in batches, place the coated tomato slices into the hot oil without crowding the pan. Fry for about 2-3 minutes per side, or until both sides are crisp and golden brown. -
Drain and Serve:
Remove the fried tomatoes from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve hot, either plain or with your favorite dipping sauce, like spicy mayo, ranch, or remoulade.
Notes
For the best results, choose firm, unripe green tomatoes — they’ll hold their shape and provide that signature tart flavor. Be sure not to overcrowd the skillet while frying, as this helps keep the oil at the right temperature for a crisp, golden crust. Serve immediately for maximum crunch!
Can I use ripe red tomatoes instead of green ones?
Green tomatoes are preferred because they’re firmer and less juicy, which helps them hold up during frying. Ripe red tomatoes are softer and may become mushy when cooked this way.
What’s the best oil for frying?
Vegetable oil, canola oil, or peanut oil all work well because they have a high smoke point and neutral flavor. Make sure the oil is hot enough (around 350°F/175°C) before frying.
Can I make these ahead of time?
Fried green tomatoes are best enjoyed fresh and hot. However, you can fry them, let them cool, and reheat them in the oven at 375°F (190°C) for a few minutes to regain some crispiness.
Are there gluten-free options for this recipe?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend, and use gluten-free bread crumbs. Cornmeal is naturally gluten-free, but always check the packaging to be sure.
What can I serve with fried green tomatoes?
They’re delicious as a snack, side dish, or appetizer. Pair them with remoulade, ranch, spicy aioli, or even stack them in a sandwich for a Southern-style twist!
Ingredients
- 4 large green tomatoes
- 2 eggs
- ½ cup milk
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup bread crumbs
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- Vegetable oil (enough for frying, about 1 quart)
Instructions
- Slice the Tomatoes:
Cut the green tomatoes into ½-inch thick slices. Remove and discard the stem and bottom ends. - Set Up Coating Stations:
Prepare three shallow bowls or plates:- One with the flour.
- One with the eggs and milk, whisked together.
- One with a mixture of cornmeal, bread crumbs, salt, and black pepper.
- Coat the Tomato Slices:
First, coat each tomato slice in flour, gently tapping off any extra.
Dip it into the egg and milk mixture, making sure it’s well coated.
Finally, press the slice into the cornmeal and bread crumb mixture, covering both sides evenly. - Heat the Oil:
Pour vegetable oil into a large skillet, preferably cast iron, until it’s about ½ inch deep. Heat over medium until the oil reaches 350-375°F (175-190°C). A pinch of bread crumbs should sizzle and brown in about 15 seconds when the oil is ready. - Fry the Tomatoes:
Working in batches, place the coated tomato slices into the hot oil without crowding the pan. Fry for about 2-3 minutes per side, or until both sides are crisp and golden brown. - Drain and Serve:
Lift the fried tomatoes out of the skillet and set them on a paper towel-lined plate to soak up any leftover oil. Enjoy them while they’re hot, whether on their own or paired with a tasty dip like spicy mayo, ranch, or remoulade.
Tips for Success
- Pick firm, unripe green tomatoes — they keep their structure well while frying.
- Keep the oil at a steady temperature to ensure even crispiness.
- Serve immediately for the best texture and flavor.
Enjoy this crunchy Southern classic as a snack, a starter, or a tasty side for your meal!