Fried Green Tomatoes
Crispy on the outside and tender on the inside, Fried Green Tomatoes are a timeless Southern classic that transforms humble, unripened tomatoes into something extraordinary.
Their tangy, slightly tart flavor becomes the perfect contrast to a golden, crunchy coating of cornmeal and breadcrumbs, giving every bite a balance of brightness and richness.
This dish is more than just a snack—it’s a piece of tradition. Served hot from the skillet with ranch dressing or your favorite dipping sauce, fried green tomatoes offer both comfort and nostalgia. Whether enjoyed as an appetizer, a side dish, or the star of the table, they capture the essence of rustic, home-style cooking while delivering a satisfying crunch that keeps everyone coming back for more.
Why People Will Love Fried Green Tomatoes:
Crisp, golden perfection – The crunchy cornmeal-breadcrumb crust delivers a satisfying crackle with every bite, contrasting beautifully with the tender tomato inside.
Tart yet comforting flavor – The natural tang of green tomatoes cuts through the richness of the fried coating, creating a refreshing balance that’s both bold and comforting.
A taste of tradition – Rooted in Southern heritage, this dish carries with it nostalgia and the warmth of home-style cooking, making it more than just food—it’s culture on a plate.
Versatility at the table – Perfect as an appetizer, side dish, or snack, fried green tomatoes can stand alone or pair wonderfully with main courses like grilled meats or seafood.
Endless pairing options – Whether dipped in ranch, drizzled with remoulade, or served with hot sauce, their crisp texture and tangy flavor adapt effortlessly to different sauces and toppings.
Simple yet impressive – Made with everyday ingredients, this recipe elevates something as humble as an unripened tomato into a dish that feels special and memorable.
Key Ingredient:
Green tomatoes – Firm and tangy, these unripened tomatoes hold their shape during frying and bring a refreshing tartness that sets this dish apart from sweeter, ripe versions.
All-purpose flour – The first layer of coating, it helps the egg wash cling to the tomatoes while adding a light crispness to the final crust.
Cornmeal – The star of the breading, lending rustic crunch and a distinct Southern character to each bite.
Breadcrumbs – Work together with cornmeal to build a thicker, golden coating that fries up extra crispy.
Eggs and milk – Act as the binding layer, ensuring the coating sticks firmly to the tomato slices while adding richness to the crust.
Kosher salt and black pepper – Simple yet essential seasonings that enhance the natural flavors and balance the tang of the tomatoes.
Vegetable oil – Neutral and high-heat friendly, it creates that deep golden crust without overwhelming the delicate flavors.
Ranch dressing (or dipping sauce) – Creamy, cooling, and tangy, it provides the perfect counterpoint to the crunchy coating and tart tomato interior.
Expert Tips:
Choose the right tomatoes – Select firm, underripe green tomatoes that feel heavy for their size. Overly soft ones will release too much moisture and cause the coating to slip off during frying.
Keep slices uniform – Cut each tomato into even ½-inch rounds. Consistent thickness ensures they cook evenly—crispy on the outside, tender but not mushy on the inside.
Season each layer – Don’t rely only on the final coating. Lightly season the flour, the egg wash, and the breadcrumb-cornmeal mixture for balanced flavor in every bite.
Double-dip for extra crunch – For a sturdier crust, dip the slices twice (flour → egg → crumb, then back into egg → crumb again). This helps the coating cling better and fry up extra crispy.
Control oil temperature – Keep the oil around 350°F (175°C). Too hot and the coating burns before the tomatoes soften; too cool and they’ll absorb oil and become greasy.
Fry in batches – Don’t overcrowd the skillet. Give each slice space so the oil temperature stays steady and the coating crisps evenly.
Drain properly – Place fried slices on a wire rack set over a baking sheet instead of directly on paper towels. This prevents the underside from steaming and turning soggy.
Serve immediately – Fried green tomatoes lose their crispness as they sit. For the best experience, enjoy them hot from the pan with your favorite dipping sauce.
Fried Green Tomatoes
Ingredients
4 large green tomatoes
1 cup all-purpose flour
½ cup cornmeal
2 teaspoons kosher salt
¼ teaspoon ground black pepper
½ cup whole or 2% milk
½ cup breadcrumbs
2 eggs
1 quart vegetable oil for frying
Ranch dressing or similar, for dipping
Instructions
1. Slice the tomatoes
Cut the green tomatoes into ½-inch thick rounds, discarding the ends.
Set aside while preparing the coating stations.
2. Prepare the dredging stations
Place the flour in one shallow dish.
In a second dish, whisk together the milk and eggs until smooth.
In a third dish, combine breadcrumbs, cornmeal, salt, and black pepper.
3. Dredge the tomato slices
Coat each tomato slice lightly in flour, shaking off the excess.
Dip into the egg mixture to cover both sides.
Press into the breadcrumb mixture until fully coated.
4. Heat the oil
Pour about ½ inch of vegetable oil into a large skillet.
Heat over medium heat until shimmering, about 350°F (175°C).
5. Fry the tomatoes
Place coated tomato slices into the skillet in batches, leaving space between each piece.
Fry until the bottoms are golden and crisp, then carefully flip and cook the other side.
6. Drain and serve
Transfer to a paper towel–lined plate to remove excess oil.
Serve hot with ranch dressing or your favorite dipping sauce.
Important Notes When Making Fried Green Tomatoes:
Tomato ripeness is critical – Only firm, underripe green tomatoes will hold their structure during frying. Slightly ripened or soft tomatoes will release excess moisture, turning the coating soggy.
Pat slices dry – After cutting, blot tomato slices with paper towels. Removing surface moisture ensures the coating adheres properly and crisps evenly in the oil.
Season thoughtfully – Green tomatoes are naturally tart, so don’t be shy with salt and pepper in the breading. Proper seasoning keeps the dish balanced rather than overly tangy.
Mind the oil depth – A shallow fry (about ½ inch of oil) is all you need. Too much oil can make the coating greasy, while too little prevents even browning.
Use a heavy skillet – Cast iron or a heavy-bottomed pan holds heat steadily, keeping the oil at a consistent temperature for even frying.
Don’t skip resting the coating – After dredging, let the coated slices sit for 2–3 minutes before frying. This helps the breading “set” and reduces the risk of it falling off in the oil.
Fry until just golden – Over-frying intensifies bitterness in the tomato and hardens the crust. Aim for a light golden-brown, crisp exterior that still allows the tomato’s tangy freshness to shine.
Best enjoyed fresh – Fried green tomatoes are meant to be served hot and crisp. While they can be reheated in the oven, they’ll never be as crunchy as when freshly fried.
How To Enjoy Fried Green Tomatoes After Cooking:
Let them rest briefly – Once out of the skillet, allow the fried slices to sit for 1–2 minutes on a wire rack. This prevents excess oil from lingering while keeping the crust crisp.
Serve while hot and crispy – These tomatoes are at their peak immediately after frying. Their golden crust delivers the best crunch when eaten fresh from the pan.
Pair with the right dips – Ranch dressing is classic, but try them with spicy remoulade, garlic aioli, or even hot sauce for extra depth and contrast. The creamy sauces balance the tang of the tomatoes beautifully.
Use as a starter or a side – They shine as a Southern appetizer but also pair perfectly with fried chicken, grilled seafood, or barbecue, adding a bright, tangy crunch to heavier mains.
Transform them into a sandwich – Layer fried green tomatoes with lettuce, bacon, and a smear of mayo to create a Southern-style BLT that’s both crispy and tangy.
Serve over salads – For a lighter approach, place them on top of mixed greens with buttermilk dressing. The warm crunch against cool greens creates a satisfying contrast.
Reheat carefully if needed – To preserve crispness, reheat leftovers in a hot oven or air fryer, never in the microwave, which makes the crust soggy.
Savor the contrasts – The beauty of this dish lies in the interplay of flavors and textures: tart tomato, crunchy coating, and creamy dip. Slow down and enjoy the balance in each bite.
Nutrition Information:
For Fried Green Tomatoes (per serving, based on 8 servings):
Calories: 210 kcal | Total Fat: 11 g | Saturated Fat: 2 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 2 g | Cholesterol: 35 mg | Sodium: 390–450 mg (depending on added salt and dipping sauce) | Total Carbohydrates: 22 g | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 5 g
Frequently Asked Questions:
Can I make fried green tomatoes ahead of time?
They’re best enjoyed fresh, but you can fry them a few hours in advance and reheat in the oven at 400°F (200°C) for 5–10 minutes. Avoid microwaving, as it will make the crust soggy.
Can I bake or air fry instead of deep-frying?
Yes. For a lighter version, you can bake at 425°F (220°C) for 20–25 minutes, flipping halfway through, or air fry at 400°F (200°C) for 10–12 minutes until crisp. While the texture won’t be quite the same as skillet-fried, they’re still delicious.
What sauces go best with fried green tomatoes?
Classic ranch is popular, but remoulade, spicy aioli, chipotle mayo, or even a drizzle of hot honey can elevate the dish and complement the tartness of the tomatoes.
Can I use ripe red tomatoes instead of green?
Not recommended. Red tomatoes are softer and release more water, which makes it difficult for the coating to stick and stay crispy. Only firm, underripe green tomatoes will give the right texture.
How do I keep the coating from falling off while frying?
Make sure the tomato slices are patted dry before dredging. Let the coated slices rest for 2–3 minutes before frying to help the breading adhere. Also, avoid flipping too often—just once per side is enough.
How do I choose the right green tomatoes for frying?
Look for firm, underripe green tomatoes with no soft spots. They should feel solid when pressed—too ripe and they’ll release excess water, which makes the coating soggy.
Why is my breading falling off during frying?
This usually happens if the tomato slices are too wet or if the oil isn’t hot enough. Always pat the slices dry before dredging and let them rest for 2–3 minutes after coating to help the breading set.
What’s the best oil to use for frying?
Use a neutral, high-smoke-point oil like vegetable, canola, or peanut oil. These oils heat steadily without overpowering the flavor of the tomatoes.
How do I know when the oil is ready?
Heat the oil to about 350°F (175°C). If you don’t have a thermometer, drop in a pinch of breadcrumb—if it sizzles immediately and floats to the top, the oil is hot enough.
How can I keep the tomatoes crispy after frying?
Instead of placing them directly on paper towels, transfer the fried slices to a wire rack set over a baking sheet. This prevents steam from softening the crust and keeps the coating crunchy.