Fried Green Tomatoes

Why You’ll Love Fried Green Tomatoes Recipe

Crispy on the outside, tender and slightly tangy on the inside, Fried Green Tomatoes are a true Southern classic. They make the perfect appetizer, side dish, or snack—especially when paired with a creamy dipping sauce. This recipe is simple, flavorful, and a great way to use up firm, unripe green tomatoes.

Ingredients

• 4 medium green tomatoes (firm, unripe)

• 1 tsp salt

• 1/2 cup all-purpose flour

• 1/2 cup cornmeal

• 1/2 cup breadcrumbs (panko for extra crunch)

• 1 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp black pepper

• 2 large eggs

• 1/4 cup buttermilk (or regular milk with 1 tsp vinegar)

• Vegetable oil, for frying

Optional Dipping Sauce:

• 1/2 cup mayonnaise

• 2 tbsp sour cream

• 1 tbsp hot sauce (or more to taste)

• 1 tsp lemon juice

Directions

1. Prepare Tomatoes: Slice green tomatoes into 1/4-inch rounds. Sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture. Pat dry.

2. Set Up Breading Station: Place flour in one bowl. In another, whisk eggs with buttermilk. In a third, combine cornmeal, breadcrumbs, garlic powder, paprika, and pepper.

3. Bread Tomatoes: Dredge each tomato slice in flour, dip in egg mixture, then coat with breadcrumb mixture. Press coating on firmly.

4. Fry: Heat about 1/2 inch of oil in a skillet over medium heat. Fry tomatoes in batches, 2–3 minutes per side, until golden brown and crispy.

5. Drain: Remove to a paper towel–lined plate.

6. Serve: Enjoy warm with dipping sauce or as a side to grilled meats, burgers, or sandwiches.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Cheesy Twist: Add grated Parmesan to the breadcrumb mixture.

• Spicy Kick: Mix cayenne pepper or chili powder into the coating.

• Air Fryer Method: Spray coated slices with oil and cook at 400°F (200°C) for 10–12 minutes, flipping halfway.

• Gluten-Free: Use gluten-free flour and breadcrumbs.

Storage/Reheating

• Fridge: Store leftovers in an airtight container for up to 2 days.

• Reheating: Best reheated in the oven or air fryer at 375°F (190°C) until crisp. Avoid microwaving—they’ll get soggy.

FAQs

Q: Can I use ripe red tomatoes?
A: No—ripe tomatoes are too soft and won’t hold up to frying. Green tomatoes are firmer and have a tangy flavor perfect for this recipe.

Q: What oil is best for frying?
A: Peanut oil, canola oil, or vegetable oil work well since they have a high smoke point.

Q: Can I bake them instead?
A: Yes! Place breaded slices on a greased baking sheet, spray with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

Conclusion

Fried Green Tomatoes are a crunchy, tangy, and addictive Southern favorite that you can easily make at home. Serve them hot with a creamy dip for an irresistible treat! ✨

Fried Green Tomatoes

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Crispy on the outside, tangy and juicy on the inside — Fried Green Tomatoes are a true Southern comfort food! Coated in a seasoned cornmeal crust and pan-fried to golden perfection, they make the perfect appetizer, snack, or side dish.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Pan-frying
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

• 4 medium green tomatoes, sliced ½-inch thick
• 1 tsp salt
• ½ tsp black pepper
• ½ cup all-purpose flour
• 2 large eggs
• ½ cup buttermilk (or regular milk + 1 tsp vinegar)
• 1 cup cornmeal
• ½ cup breadcrumbs (panko or regular)
• ½ tsp paprika
• ½ tsp garlic powder
• Vegetable oil, for frying

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Instructions

• Prep tomatoes: Slice green tomatoes and sprinkle lightly with salt. Let rest on paper towels for 10 minutes to release excess moisture.
• Set up dredging station: Place flour in one shallow bowl. In another, whisk eggs and buttermilk. In a third, combine cornmeal, breadcrumbs, paprika, garlic powder, salt, and pepper.
• Coat tomatoes: Dredge each tomato slice in flour, dip in egg mixture, then coat in the cornmeal-breadcrumb mixture.
• Fry: Heat ½ inch oil in a skillet over medium-high heat. Fry tomatoes 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
• Serve: Enjoy hot with ranch dressing, spicy aioli, or remoulade sauce.

Notes

• For extra crunch: Use panko breadcrumbs.
• For lighter version: Bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
• Perfect pairings: Serve with fried chicken, BBQ, or as a sandwich topping.