Name: Fried Green Tomatoes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Southern American
Ingredients: 4 medium green tomatoes (sliced 1/4-inch thick); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup all-purpose flour; 2 large eggs; 1/4 cup buttermilk; 1 cup cornmeal; 1/2 cup breadcrumbs (preferably panko); 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; vegetable oil for frying

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If you’re looking for a crunchy, golden Southern classic with a delightful tang and irresistible crunch, Fried Green Tomatoes belong at the top of your must-make list. This recipe transforms firm, tart green tomatoes into a truly satisfying appetizer or snack, encased in a perfectly seasoned, crispy coating. Every bite brings together a medley of flavors and textures that’ll have everyone reaching for seconds—especially when paired with your favorite creamy dipping sauce!

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Ingredients You’ll Need

Fried Green Tomatoes need just a handful of simple ingredients that each play a starring role. From their signature tartness to that crave-worthy crispy crust, here’s how every item on the list works its magic in this mouthwatering recipe:

Green tomatoes: Firm, unripened tomatoes bring bright tang and hold their shape while frying—don’t swap them out for ripe ones!
Salt: Essential for both taste and drawing out excess moisture, helping your coating stick better.
Black pepper: Adds a gentle kick to balance the tomato’s tartness and season every layer.
All-purpose flour: The first step in dredging, flour helps the batter adhere and gives a crisp foundation.
Large eggs: They bind the coating while locking in moisture for a tender bite.
Buttermilk: Classic Southern tanginess and rich flavor that deepens the overall taste.
Cornmeal: The soul of the crunch—choose coarser cornmeal for extra texture.
Breadcrumbs (preferably panko): Panko brings ultra crispiness, but regular breadcrumbs work too.
Garlic powder: Infuses the crust with subtle savory depth without overpowering the tomatoes.
Paprika: Gives a subtle smokiness and a hint of color to the crust.
Vegetable oil: Neutral oil is best for frying since it lets the flavor of fried green tomatoes shine.

How to Make Fried Green Tomatoes

Step 1: Prep the Tomatoes

Begin by slicing your green tomatoes into uniform 1/4-inch thick rounds. Spread them out on a layer of paper towels, sprinkle both sides with salt, and let them rest for about 15 minutes. This step draws out moisture, which is crucial for getting a crispy crust instead of a soggy one. After 15 minutes, gently pat the tomatoes dry with fresh paper towels to remove the released liquid.

Step 2: Set Up a Dredging Station

Now, let’s build flavor and texture with a three-bowl dredging setup. In the first shallow bowl, place the flour. In the second, whisk together the eggs with the buttermilk until smooth and well combined. For the third bowl, mix the cornmeal, breadcrumbs, garlic powder, paprika, and black pepper. This triple-layer system is the key to that signature crunch that makes Fried Green Tomatoes unforgettable!

Step 3: Dip and Dredge

Working one slice at a time, dip each tomato round first in the flour, gently shaking off any excess. Next, dip into the egg-buttermilk mixture, coating thoroughly. Finally, dredge the slice in the cornmeal-breadcrumb mixture, pressing lightly to ensure the coating sticks all around. Set coated slices aside while you finish the rest—this lets the crust set up for a superior finish.

Step 4: Fry to Perfection

Pour enough vegetable oil into a skillet to reach about 1/2 inch depth, then heat over medium. When the oil shimmers (about 350°F if using a thermometer), add the tomatoes in batches, making sure not to overcrowd the pan. Fry each slice for 2–3 minutes per side until deeply golden and crisp. Carefully transfer them to a paper towel-lined plate to drain excess oil while you fry the remaining slices.

Step 5: Serve and Savor

Arrange your piping-hot Fried Green Tomatoes on a platter—add a sprinkle of flaky salt or fresh herbs if you like. These are absolute heaven served right away, dunked into your favorite zesty sauce!

How to Serve Fried Green Tomatoes

Garnishes

A simple flourish goes a long way. Sprinkle your fried green tomatoes with chopped fresh parsley, chives, or even dill for a burst of color and freshness. For a little extra Southern flair, a dusting of flaky sea salt or a squeeze of lemon brings every flavor into balance.

Side Dishes

Fried Green Tomatoes are the perfect appetizer, but they’re also fantastic alongside simple Southern classics. Serve them with creamy grits, a fresh garden salad, or a plate of homemade coleslaw for a meal that feels like a backyard summer gathering, no matter the season.

Creative Ways to Present

Want to go beyond the norm? Stack a few slices high, alternating with layers of spicy remoulade, or use them as a crunchy base for a BLT-inspired sandwich. They also add a wonderful twist when sliced and layered atop savory grain bowls or inside sliders for a crowd-pleasing party tray.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Fried Green Tomatoes, let them cool completely before storing in an airtight container in the refrigerator. They’ll keep well for up to 2 days, though the crust is best right after frying.

Freezing

For longer-term storage, arrange cooled tomatoes in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer bag or container, separating layers with parchment. They’ll keep for up to 2 months—perfect for those unexpected cravings!

Reheating

To revive their just-fried crispiness, reheat tomatoes in a 400°F oven or toaster oven for 8–10 minutes until heated through and crispy. Avoid the microwave, as it tends to soften the coating instead of crisping it back up.

FAQs

What type Appetizer

Seek out firm, unripened tomatoes with a solid, opaque green color and no blush of pink or red. Heirloom or standard green tomatoes both work beautifully, just make sure they’re not too soft or juicy.

Can I make Fried Green Tomatoes vegan?

Absolutely! Swap the eggs and buttermilk for a mixture of unsweetened plant-based milk whisked with a tablespoon of flour or cornstarch. The rest of the ingredients are already vegan-friendly.

Is it possible to bake instead of fry?

Yes, you can bake these for a lighter option. Arrange breaded tomato slices on a generously oiled baking rack over a baking sheet, mist with cooking spray, and bake at 425°F for about 20–25 minutes, flipping halfway for even crisping.

Why is it important to salt and drain the tomatoes before frying?

This step pulls out excess water from the tomatoes, so your coating grips better and fries up crisp instead of sliding off or steaming. Don’t skip it—it makes all the difference in true Fried Green Tomatoes.

What dipping sauces pair best with Fried Green Tomatoes?

Classic Southern remoulade is a beloved choice, but ranch, spicy fry sauce, or even a homemade garlic aioli all make for delicious dipping companions. Try a couple to see which you love best!

Final Thoughts

There’s something utterly irresistible about the first bite of hot, crispy Fried Green Tomatoes—each slice is a little celebration of summer’s best flavors and Southern hospitality. Gather your ingredients and give this classic recipe a whirl; I promise it’ll become a beloved favorite in your kitchen!

Fried Green Tomatoes Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Learn how to make delicious Fried Green Tomatoes with this easy-to-follow recipe. Crispy on the outside, tangy on the inside, these Southern-style treats are perfect for summer gatherings or as a unique appetizer.

Ingredients

Scale

Ingredients:

4 medium green tomatoes (sliced 1/4-inch thick)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs
1/4 cup buttermilk
1 cup cornmeal
1/2 cup breadcrumbs (preferably panko)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
vegetable oil for frying

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Instructions

Slice the tomatoes: Slice the green tomatoes and lay them out on paper towels. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat dry.
Prepare dredging station: Set up a dredging station with three shallow bowls: one with flour, one with eggs whisked with buttermilk, and one with cornmeal, breadcrumbs, garlic powder, paprika, and black pepper.
Dredge the tomatoes: Dip each tomato slice first in flour, then in the egg mixture, and finally coat well in the cornmeal-breadcrumb mixture.
Fry the tomatoes: Heat vegetable oil in a skillet over medium heat. Fry the tomatoes in batches, about 2–3 minutes per side, until golden brown and crispy.
Drain and serve: Transfer fried tomatoes to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.