Fried Green Tomatoes

If you’ve never tried fried green tomatoes, you’re in for a treat! This classic southern dish starts with firm, unripe green tomatoes—the perfect thing to make when it’s still early tomato season and you’re itching to start harvesting from your backyard vegetable garden. Once sliced, the tomatoes are batter-coated and fried to perfection. The combination of tart, juicy tomato slices enveloped in a crispy, crunchy coating is utter perfection—good luck eating just one!

Our recipe for fried green tomatoes is designed with texture in mind. We double-dredge the tomatoes in a mixture of seasoned flour, cornmeal and breadcrumbs, then deep-fry them for the ultimate crispy, crunchy bite. You can serve them on their own or pair them with a creamy dipping sauce as a summery appetizer, snack or side dish. You can even layer fried green tomatoes into a BLT or grilled cheese to make an elevated sandwich.

Ingredients for Fried Green Tomatoes

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• Flour: A light flour coating helps the egg and breadcrumbs stick to the tomatoes. No need for fancy flour here; all-purpose flour is all you need!
• Cornmeal: A bit of cornmeal mixed with the flour improves flavor, adding subtle notes of golden, toasty corn.
• Seasoning: We keep the seasoning simple with salt, pepper and cayenne pepper for a bit of heat. You can omit the cayenne or swap in paprika if you prefer a milder flavor.
• Green tomatoes: Green tomatoes are simply unripe tomatoes picked early. They taste tart and tangy compared to ripe tomatoes. Look for full-size, firm tomatoes at farmers markets or in your veggie garden. Careful: Some heirloom varieties are green when ripe. These aren’t the same as unripe green tomatoes, and won’t hold up well to frying.
• Eggs: Beaten eggs are the glue that adheres the breadcrumbs to the tomatoes, creating a nice, thick coating.
• Milk: Milk thins out the eggs, making it easier to coat the tomatoes evenly. For a tangy twist, substitute buttermilk for milk. If keep to a dairy-free diet, use an unsweetened, nondairy milk.
• Seasoned bread crumbs: The final coating of seasoned breadcrumbs adds flavor and a crunchy, irresistible texture when fried. For the best results, use dried breadcrumbs here, not fresh ones.
• Oil and butter: Frying in both oil and butter gives you crispy results with a hint of buttery flavor. You can certainly omit the butter for a dairy-free recipe. Be sure to choose a neutral cooking oil with a high smoke point, such as avocado, canola or vegetable oil.

Directions

Step 1: Set up the dredging station

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Combine the all-purpose flour, cornmeal, salt, pepper and cayenne pepper in a shallow dish.

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In a separate shallow dish, beat the eggs with the milk until combined. Pour the seasoned breadcrumbs onto a third shallow dish or plate.

Editor’s Tip: Line a baking sheet with parchment paper and set aside—you can use this to hold the tomatoes once they’re coated and ready to fry.

Step 2: Coat the tomatoes

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Dip both sides of each tomato slice into the flour mixture, then the egg mixture.

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Finally, coat both sides in the breadcrumbs, pressing lightly to help them adhere.

Editor’s Tip: Sprinkle your sliced tomatoes with salt and pepper before dredging them for maximum flavor.

Step 3: Fry the tomatoes

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In a skillet, heat the butter and oil over medium-high heat. Working in batches, fry the tomatoes until they’re brown on both sides for about two to three minutes.

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Be careful not to overcook the tomatoes—they should remain firm enough to hold their shape after frying.

Editor’s Tip: Use a deep-fry or candy thermometer to heat the oil to the right temperature for frying. For crispy, not soggy tomatoes, the oil should be around 375°F.

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Recipe Variations

• Swap in panko: Panko breadcrumbs are crispier than regular breadcrumbs and will result in a lighter, crunchier crust on your tomatoes. Try both and see which texture you prefer!
• Substitute buttermilk for milk: Enhance the tangy flavor of the green tomatoes with buttermilk—it can be used interchangeably with milk in this recipe.
• Nix the breadcrumbs: If you’re out of breadcrumbs or prefer a gluten-free coating, you can coat the tomatoes in cornmeal. It forms a more delicate crust with a distinctly toasty corn flavor.
• Customize the seasoning: Mix paprika, garlic powder, dried parsley flakes, onion powder or Cajun seasoning into the flour to suit your tastes.
• Serve with a dipping sauce: Dip fried green tomatoes in cool, creamy ranch dressing or a Louisiana-style remoulade for a spicy kick.

How to Store Fried Green Tomatoes

We recommend enjoying fried green tomatoes right after frying for the best texture. If you have leftovers, let them cool, then arrange them in a single layer in an airtight container and refrigerate them for up to four days.

How do you reheat fried green tomatoes?

To reheat fried green tomatoes, preheat a standard oven or toaster oven to 375° and arrange the tomatoes in a single layer on a baking sheet. Bake them for about 10 minutes or until they’re warm and crispy. You can also use an air fryer to reheat fried green tomatoes. Set your air fryer to 375° and heat the leftover fried green tomatoes for about five minutes.

Fried Green Tomatoes Tips

Are fried green tomatoes just unripened tomatoes?

Fried green tomatoes are made with unripened green tomatoes—not to be confused with green heirlooms, which stay green when ripe and are too juicy for frying. Green tomatoes are firmer than ripe tomatoes, making them perfect for holding up to high heat. But frying isn’t the only option; there are so many great ways to enjoy green tomatoes!

What oil is best for fried green tomatoes?

The best oil for frying green tomatoes is one with a neutral flavor that won’t overpower the tomatoes, and a high smoke point that can withstand the high heat of frying. The smoke point is the temperature at which an oil begins to smoke and burn, rendering it useless (and very dangerous). Avocado, canola, sunflower and vegetable oils are good choices for making fried green tomatoes.

What’s the secret to crispy fried green tomatoes?

There are a few tricks you can use to make the crispiest possible fried green tomatoes. First, follow the recipe as written and dredge the tomatoes in flour and breadcrumbs to create a thick coating.

Make sure your frying oil is at the right temperature: around 375°. If your oil isn’t hot enough, the tomatoes will absorb oil and become greasy. Be sure to work in batches and avoid overcrowding the skillet, which can reduce the temperature of the oil. Finally, drain your fried green tomatoes on paper towels. This gets rid of excess oil that can make the coating soggy.

How do you serve fried green tomatoes?

Fried green tomatoes can be served as an appetizer with a dipping sauce, or alongside other southern comfort food favorites like fried chicken or smothered pork chops. They’re also delicious when paired with eggs for breakfast or tucked into a sandwich like a BLT, turkey club, shrimp burger or crab cake sandwich.