Fried Green Tomatoes: A Southern Classic You’ll Fall in Love With
Few dishes capture the spirit of Southern cuisine quite like Fried Green Tomatoes. Known for their irresistible combination of crispy, golden-brown exterior and tangy, slightly tart interior, these tomatoes are much more than just a side dish—they are a celebration of flavor, texture, and tradition. Perfect as an appetizer, a side for your favorite Southern meals, or even a snack on a cozy afternoon, fried green tomatoes have a way of bringing family and friends together around the table.
The secret lies in choosing the right tomatoes. Green, firm, unripe tomatoes are ideal—they hold their shape when fried, offering a satisfying bite without turning mushy. Sliced thick enough to stay juicy but not too thick to cook evenly, they are ready to be transformed into a crispy delight.
Ingredients You’ll Need:
| Ingredient | Quantity |
|---|---|
| Large green tomatoes | 4 |
| Eggs | 2 |
| Milk | ½ cup |
| All-purpose flour | 1 cup |
| Cornmeal | ½ cup |
| Bread crumbs | ½ cup |
| Coarse kosher salt | 2 teaspoons |
| Ground black pepper | ¼ teaspoon |
Vegetable oil for frying 1 quart (about ½ inch in the pan)
Prepare the tomatoes: Wash and dry the green tomatoes thoroughly. Slice them into ½-inch thick rounds for optimal crispiness. Uniform slices ensure even cooking.
Set up your dredging station: In a shallow bowl, whisk the eggs with milk until smooth. In another bowl, mix the flour, cornmeal, bread crumbs, salt, and pepper to create a flavorful coating that will crisp beautifully when fried.
Coat the tomatoes: Dip each tomato slice first into the egg mixture, letting excess drip off, then dredge it in the flour-cornmeal-breadcrumb mix. Press gently to ensure the coating sticks evenly.
Fry to perfection: Heat a generous layer of oil in a skillet over medium heat. Once hot, carefully add the tomato slices in batches. Fry until golden brown on each side, about 2–3 minutes per side. Avoid overcrowding the pan to maintain crispiness.
Drain and serve: Remove the fried tomatoes and place them on a paper towel-lined plate to absorb excess oil. Serve hot with your favorite dipping sauce—tangy remoulade, creamy ranch, or even a simple dollop of sour cream.
Tips for the Perfect Fried Green Tomatoes:
Choose tomatoes that are firm but not rock-hard; slightly underripe tomatoes work best.
Mix your flour, cornmeal, and breadcrumbs evenly to get a consistent crunch.
Keep your oil at the right temperature—too hot and the coating burns, too cold and the tomatoes become soggy.
For a lighter version, you can bake the coated tomatoes at 425°F for 15–20 minutes instead of frying.
Why We Love Them:
Fried green tomatoes offer the perfect balance of textures and flavors: crunchy, savory coating meets tart, juicy tomato. They’re versatile, easy to make, and evoke the comforting essence of Southern kitchens. Whether served at a family dinner, holiday gathering, or casual weekend brunch, they’re sure to delight everyone at the table.
Try this recipe, and you’ll understand why fried green tomatoes are a timeless Southern favorite. Crispy, flavorful, and utterly irresistible—once you make them, they might just become your new go-to dish.