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Fried Green Tomatoes - Perfectly crispy, tangy, and straight from the Southern kitchen
I grew up thinking fried green tomatoes were just something you saw in movies… until I finally tried them at a little diner on a road trip through the South. One bite and I totally got the hype. Crispy, salty, and tangy with just the right amount of crunch—these are the kind of snacks (or sides!) that make you feel like you’re sitting on someone’s front porch with a glass of sweet tea.
Now I make them every summer, especially when I have a few firm green tomatoes in the garden that aren’t quite ready to ripen. They're quick, easy, and a great way to enjoy that fresh garden produce.
INGREDIENTS NEEDED:
(Full recipe at the bottom of the post with exact measurements)
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Green tomatoes – You’ll need 4 large ones. Look for firm, unripe tomatoes with a slight tang to them.
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Eggs and milk – Helps everything stick and gives a soft coating under the crispy crust.
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All-purpose flour – For that first layer of coating.
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Cornmeal and breadcrumbs – The combo gives the best crunch.
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Kosher salt and black pepper – For flavor. Don’t skip the salt!
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Vegetable oil – Enough for shallow frying in your skillet.
HOW TO MAKE FRIED GREEN TOMATOES :
STEP ONE: Slice your green tomatoes into ½-inch thick slices. I like to lay them out on a paper towel while I prep everything else—it helps get rid of some of the moisture.
STEP TWO: In a small bowl, whisk together the eggs and milk. Pour the flour onto one plate. Then, on a second plate, combine the cornmeal, breadcrumbs, salt, and pepper.
STEP THREE: Now comes the dipping process—each slice goes into the flour first (this helps everything else stick), then into the egg mixture, and finally into the breadcrumb/cornmeal mixture. Press gently so it all adheres.
STEP FOUR: Heat your vegetable oil in a large skillet over medium heat. You want it hot enough to sizzle when the tomatoes hit the pan, but not smoking. I usually test it with a tiny breadcrumb before starting.
STEP FIVE: Fry the tomato slices in batches—don’t overcrowd the pan. Fry for about 2–3 minutes per side, or until golden and crispy. Use tongs to flip carefully.
STEP SIX: Drain on paper towels to remove excess oil. Sprinkle with a little more salt while they’re hot and serve warm!
FREQUENTLY ASKED QUESTIONS :
Can I bake these instead of frying?
You can, but they won’t be quite as crispy. For baking, lightly spray both sides of the coated tomatoes with cooking spray and bake at 425°F for about 20 minutes, flipping halfway through.
What kind of tomatoes should I use?
You want firm, underripe green tomatoes. They should feel dense and have no hint of red. Avoid soft or mushy ones—they’ll fall apart in the pan.
Can I use all breadcrumbs or all cornmeal?
Yes, but I love the mix because it gives the best texture—crispy and golden without being too coarse or too fine.
What dipping sauces go well with these?
Oh, so many! Try them with ranch, comeback sauce, spicy mayo, or even just a simple remoulade. I’ve also eaten them plain with just a sprinkle of sea salt and they were chef’s kiss.
Can I make them ahead of time?
They’re best fresh, but you can reheat leftovers in the oven at 350°F until warmed through and re-crisped.
HOW TO SERVE FRIED GREEN TOMATOES :
Fried green tomatoes are great on their own, but they also make a perfect side dish or appetizer. You can serve them with dipping sauce, pile them on top of a salad, or even layer them on a sandwich with bacon and lettuce (trust me, it’s delicious). They also pair perfectly with grilled meats or a Southern-style dinner.
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📖 Recipe
Fried Green Tomatoes
Southern-style Fried Green Tomatoes are crispy, tangy, and delicious! Perfect as an appetizer or side dish, this classic recipe is a must-try.
Ingredients
- 4 large green tomatoes
- 2 eggs
- ½ cup milk
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup bread crumbs
- 2 teaspoons coarse kosher salt
- ¼ teaspoon ground black pepper
- 1 quart vegetable oil
Instructions
If you’ve never made fried green tomatoes at home, now’s the time. They’re easy, addictive, and such a fun way to enjoy a summer classic. Whether you grew up with them or you’re just now discovering them, I hope this recipe becomes one you reach for again and again.
Let me know how they turn out—and what sauce you serve them with. I always love hearing your favorite twists!
