The Best Southern Fried Green Tomatoes Recipe You’ll Adore

Southern gardens burst with tangy green tomatoes perfect for a crispy fried delight.

Unripe tomatoes hold a secret culinary magic waiting to be unlocked.

Slicing these firm green beauties reveals a world of potential flavor.

Coating each slice in seasoned cornmeal creates a crunchy exterior that sings with southern charm.

Panko breadcrumbs add an extra layer of irresistible texture to this classic dish.

Pepper and salt will dance across your palate with each golden-brown bite.

Trust me, you’ll want to savor every moment of this delectable southern treasure.

What You’ll Need For Fried Green Tomatoes

• Green Tomatoes: Firm, slightly tart tomatoes that provide a tangy base for the crispy fried dish.

• All-Purpose Flour, Salt, Black Pepper, Cayenne Pepper: Seasoned flour mixture that creates the first layer of breading and adds initial flavor.
• Eggs, Buttermilk: Binding liquid that helps the coating adhere to the tomato slices and creates a smooth surface for the final breading.
• Cornmeal, Breadcrumbs: Crunchy coating that gives the fried tomatoes their signature crispy exterior.

• Vegetable Oil: Neutral oil used for deep-frying that ensures even cooking and crisp texture.
• Fresh Herbs, Remoulade Sauce: Optional garnish and accompaniment that can enhance the flavor of the fried green tomatoes.
• Paper Towels, Wire Rack: Used for draining excess oil and maintaining the crispiness of the fried tomatoes.

Instructions For Crispy Fried Green Tomatoes

Step 1: Prepare Tomato Slices

Grab fresh green tomatoes and slice them into uniform 1/4-inch thick rounds. Make sure each slice looks perfectly even so they’ll cook beautifully.

Step 2: Create Breading Stations

Set up three shallow dishes for your coating adventure:

• Flour
• Salt
• Black pepper
• Cayenne pepper

• Eggs
• Buttermilk

• Cornmeal
• Breadcrumbs

Step 3: Dry Tomato Slices

Use paper towels to gently pat tomato slices completely dry. This trick helps the coating stick like magic.

Step 4: Coat Tomato Slices

• First, coat in seasoned flour and shake off extra
• Next, dip into egg mixture
• Finally, roll in cornmeal-breadcrumb mixture

Step 5: Heat Cooking Oil

Pour vegetable oil into a large skillet and heat to 375°F. Maintain steady temperature for perfectly crispy results.

Step 6: Fry Tomato Slices

Carefully place breaded tomatoes into hot oil. Don’t crowd the pan – give each slice breathing room.

Step 7: Achieve Golden Perfection

Fry tomatoes 2-3 minutes per side until they turn gorgeous golden brown. Flip only once to keep that beautiful coating intact.

Step 8: Drain Excess Oil

Remove fried tomatoes using a slotted spatula. Let them rest on a wire rack or paper towel-lined plate to drain extra oil.

Step 9: Serve and Enjoy

Serve immediately while hot and crispy. Consider adding fresh herbs or a zesty remoulade sauce for extra deliciousness.

Tips For Perfect Fried Green Tomatoes

• Slice Evenly: Create uniform 1/4-inch thick green tomato rounds to guarantee consistent cooking and crispy texture throughout.
• Pat Dry Perfectly: Remove excess moisture from tomato slices using paper towels, helping breading adhere better and preventing soggy results.
• Breading Station Setup: Organize three separate dishes with seasoned flour, egg-buttermilk mixture, and cornmeal-breadcrumb blend for smooth coating process.
• Oil Temperature Control: Maintain oil at 375°F during frying, ensuring golden-brown exterior and preventing greasy absorption into tomatoes.
• Avoid Overcrowding: Fry tomato slices in batches, giving each piece enough space to brown evenly and maintain crisp coating.

Flavor Twists On Fried Green Tomatoes

• Gluten-Free Green Tomato Fritters: Replace wheat flour with gluten-free rice flour or almond flour. Use gluten-free breadcrumbs and cornmeal to create a crispy coating safe for those with gluten sensitivities.
• Herb-Infused Fried Green Tomatoes: Add dried herbs like thyme, rosemary, or Italian seasoning to the flour and cornmeal mixture for an extra layer of flavor. Experiment with fresh chopped herbs as a garnish.
• Air Fryer Version: Reduce oil usage by preparing the breaded tomato slices in an air fryer at 375°F for 10-12 minutes. Spray lightly with cooking oil to help achieve a golden, crispy exterior.

What Goes Well With Fried Green Tomatoes

• Pair with Zesty Cocktail: Mix a tangy Southern-style bloody mary with extra hot sauce, complementing the crispy green tomatoes' bold flavors.
• Southern Comfort Wine Match: Select a crisp, unoaked Sauvignon Blanc with bright acidity to cut through the fried dish's richness.
• Cool Ranch Dip Companion: Whip up a homemade buttermilk ranch dressing with fresh dill and chives, perfect for dipping the golden tomato slices.
• Refresh with Craft Beer: Choose a light, citrusy wheat beer or a crisp pilsner that balances the dish's deep-fried crunch without overwhelming delicate tomato flavor.

Storing Fried Green Tomatoes The Right Way

• Store cooled fried green tomatoes in an airtight container, layering between parchment paper to prevent sticking, and consume within 3-4 days.
• Arrange single-layer tomatoes on a baking sheet, freeze until solid, then transfer to freezer bags for up to 2 months, separating layers with wax paper.
• Preheat oven to 350°F, place tomatoes on a wire rack over a baking sheet, and warm for 10-12 minutes to restore crispiness.
• Set air fryer to 370°F, arrange tomatoes in a single layer, and crisp for 3-4 minutes, shaking basket halfway through for even heating.

Fried Green Tomatoes FAQs

• Why use green tomatoes instead of ripe red ones?

Green tomatoes are firmer and less juicy, which makes them perfect for frying. They hold their shape better during cooking and provide a tangy, slightly tart flavor that contrasts beautifully with the crispy breading.

• How do I know when the oil is at the right temperature?

Use a digital thermometer to check that the oil reaches 375°F. If you don’t have one, drop a small piece of bread into the oil – if it sizzles and turns golden within 60 seconds, the oil is ready for frying.

• Can I make these ahead of time?

Fried green tomatoes are best served immediately after cooking to maintain their crispy texture. If you need to prepare them in advance, keep them warm in a 200°F oven for a short time, but they’ll start to lose their crispness.

What Makes Fried Green Tomatoes So Addictive

• Craft Perfect Texture: Create uniform, crispy slices with precise 1/4-inch cutting and strategic three-stage breading technique that guarantees a golden, crunchy exterior.
• Master Southern Comfort: Enjoy a classic Southern dish that transforms simple green tomatoes into a delectable culinary experience with deep, rich flavors and satisfying crunch.
• Quick Kitchen Magic: Prepare a crowd-pleasing appetizer or side dish in minutes using basic pantry ingredients and simple frying method that delivers restaurant-quality results.
• Adaptable Crowd-Pleaser: Versatile recipe perfect for summer gatherings, family dinners, or casual entertaining that appeals to both traditional and adventurous food lovers.

Fried Green Tomatoes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

• Total Time: 25-27 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Southern charm meets culinary delight in classic Fried Green Tomatoes, a crispy Southern staple that brings rustic comfort to your plate. Perfectly seasoned cornmeal coating and tangy green tomatoes create a mouthwatering appetizer you’ll crave time and again.

---

Ingredients

Scale 1x2x3x

Tomatoes:

• 4 green tomatoes
• 1 large tomato

Coating:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup breadcrumbs
• 2 large eggs

Seasonings and Cooking:

• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 cups vegetable oil
• 1 tbsp buttermilk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Slice green tomatoes into uniform 1/4-inch thick rounds, ensuring consistent thickness for even cooking.
2. Create a three-stage breading station: Mix flour with salt, black pepper, and cayenne pepper in one shallow dish; whisk eggs and buttermilk together in another; combine cornmeal and breadcrumbs in the third dish.
3. Pat tomato slices dry with paper towels to remove excess moisture, which helps coating adhere better.
4. Dredge each tomato slice first in seasoned flour, shaking off excess, then dip into egg mixture, and finally coat thoroughly with cornmeal-breadcrumb mixture.
5. Heat vegetable oil in a large skillet to 375°F, maintaining a consistent temperature for crispy results.
6. Carefully place breaded tomato slices into hot oil, avoiding overcrowding the pan to ensure proper browning.
7. Fry tomatoes for 2-3 minutes per side until golden brown and crispy, turning only once to preserve coating.
8. Remove fried tomatoes with a slotted spatula, allowing excess oil to drain on a wire rack or paper towel-lined plate.
9. Serve immediately while hot and crisp, optionally garnishing with fresh herbs or a side of remoulade sauce.

Notes

• Slice tomatoes with precision to ensure uniform thickness, guaranteeing even cooking and consistent crispiness.
• Create a strategic breading station by organizing three separate dishes for flour, egg mixture, and cornmeal-breadcrumb coating to streamline the preparation process.
• Thoroughly pat tomato slices dry to remove moisture, which helps the breading adhere perfectly and prevents soggy results.
• Maintain oil temperature around 375°F for optimal frying, preventing oil absorption and achieving a golden, crispy exterior.
• Use a wire rack instead of paper towels for draining to keep the coating crisp and prevent sogginess from trapped steam.
• Experiment with gluten-free alternatives by substituting regular flour with almond or rice flour and using gluten-free breadcrumbs for a celiac-friendly version.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 70 mg