Get ready to fall in love with the Best Fried Green Tomatoes — an irresistible Southern classic that’s shockingly simple to make, yet completely unforgettable on the plate. Crunchy, golden crust gives way to juicy, tart green tomatoes inside, delivering every bit of that magical contrast you crave in a good fried snack. In just 20 minutes, you’ll be basking in the old-school charm and savory goodness that makes fried green tomatoes a bucket-list comfort food. Whether you’re new to the dish or hunting for a fail-proof favorite, this recipe is your shortcut to the Best Fried Green Tomatoes you’ll ever taste.
Ingredients You’ll Need
You won’t believe how just a handful of pantry staples and garden-fresh tomatoes create something this spectacular. Each ingredient brings its own secret magic to these Best Fried Green Tomatoes, from ultra-fluffy centers to that audibly crunchy crust.
- Green Tomatoes: The stars of the show, these are unripened beauties that deliver tartness and hold their shape fantastically through frying.
- Eggs: Whipped with milk, they help the breading adhere perfectly and guarantee an irresistibly crispy outer shell.
- Milk: Adds moisture and helps bind the flour and breadcrumb layers to the tomato slices.
- All-Purpose Flour: Your secret for a light, dry base layer that stops sogginess in its tracks.
- Cornmeal: Essential for true Southern crunch — it provides that iconic grainy texture and a hint of rustic flavor.
- Bread Crumbs: Combine with cornmeal for a balanced, hearty coating that turns luscious and golden in the oil.
- Coarse Kosher Salt: The flavor enhancer that wakes up all those fresh and fried notes in every bite.
- Ground Black Pepper: Delivers the perfect whisper of warmth to set off the tomato’s tart edge.
- Vegetable Oil: Choose a neutral, high-heat oil so your Best Fried Green Tomatoes get beautifully crisp without any competing flavors.
How to Make Best Fried Green Tomatoes
Step 1: Prep Your Tomatoes
Start by selecting four of the firmest, greenest tomatoes you can find. Rinse them well, pat them dry, and slice each one into 1/2-inch rounds — these slightly hefty slices ensure the tomatoes stay juicy inside without turning mushy. Discard the thin ends, which tend to break apart when frying so all your pieces are just-right for crisping up.
Step 2: Set Up Your Dredging Stations
Time to build your breading assembly line! In a medium bowl, whisk the eggs together with the milk until fully combined and frothy. Place your flour on one plate, and on a second plate, mix together the cornmeal, bread crumbs, kosher salt, and black pepper. Having three stations keeps your fingers (sort of) clean and helps layer on the ultimate crunch for your Best Fried Green Tomatoes.
Step 3: Dredge and Coat Tomatoes
Now for the fun part — the triple dip! First, coat each tomato slice in flour, letting any excess fall away. Then dip it into the egg and milk mixture, making sure each side is well covered. Finally, lay the slice in the cornmeal-breadcrumb combo and press gently so every nook and cranny gets an even crust. Repeat with all your slices, stacking them on a plate until you’re ready to fry.
Step 4: Fry to Crispy Perfection
Pour about a quart of vegetable oil into a deep, heavy skillet and heat over medium-high until it reaches 375 degrees F (190 C) — using a thermometer is your best bet for that signature color and crunch. Gently place four or five tomato slices in the hot oil at a time, leaving a little room so they don’t stick together. Fry until the bottoms are deep golden brown, then flip and finish the second side (about 2-3 minutes per side). Each batch will emerge golden, crunchy, and ready to steal the show.
Step 5: Drain and Serve
As soon as your fried tomatoes are done, transfer them to a paper towel-lined plate to drain off excess oil. This quick trick locks in the crunch. Repeat the frying process with the remaining slices, then serve your Best Fried Green Tomatoes while they’re gloriously hot and crispy. Trust me, nobody can resist sneaking a taste straight from the plate!
How to Serve Best Fried Green Tomatoes
Garnishes
Enhance every bite with a quick sprinkle of flaky sea salt, fresh-chopped parsley, or even a little drizzle of homemade ranch for an extra pop of flavor. If you’re feeling extra Southern, a swipe of creamy remoulade or zingy hot sauce sends the seasoning over the top. The crunch plus something cool and zesty as a finish is what gives the Best Fried Green Tomatoes that crowd-pleasing wow factor.
Side Dishes
Fried green tomatoes pair up deliciously with almost anything! Serve them alongside grilled meats at a summer barbecue, nestle them next to fluffy scrambled eggs for brunch, or treat them as the main event with a lemony arugula salad. They even shine as a starter with a side of cheesy grits or coleslaw to balance out their savory kick.
Creative Ways to Present
Get playful and stack your Best Fried Green Tomatoes like a savory tower layered with pimento cheese, smoked salmon, or thick-cut bacon for a knockout appetizer. For a modern touch, slice them smaller and serve as crispy sliders with a dollop of mayo and a sliver of avocado. Or, wow your guests by turning them into a Southern BLT with a tangy aioli and peppery greens — every bite is pure comfort!
Make Ahead and Storage
Storing Leftovers
Let any leftover Best Fried Green Tomatoes cool completely, then transfer them to an airtight container lined with paper towels to collect residual moisture. They’ll stay good in the refrigerator for up to 3 days — although they’re so snackable, leftovers rarely last that long!
Freezing
To freeze, arrange the completely cooled tomatoes in a single layer on a baking sheet and place in the freezer until solid. Once frozen, transfer to a zip-top bag or airtight container, separating layers with parchment paper. Your Best Fried Green Tomatoes will be good for up to 2 months — just reheat from frozen for a crunchy treat anytime.
Reheating
For best results, reheat your fried green tomatoes in an oven or air fryer at 375 degrees F for about 10 minutes until heated through and crisp again. Avoid the microwave since it tends to create soggy results; a quick flash in the oven restores that just-fried texture beautifully.
FAQs
What makes green tomatoes perfect for frying?
Green tomatoes are firm and tangy, which means they hold their shape even after a spin in hot oil. Their tartness is the ideal match for a crunchy coating, creating an addictive sweet-sour-savory bite.
Can I use red tomatoes for this recipe?
It’s best to stick with unripe green tomatoes for this dish since ripe red ones are too soft and juicy to survive frying. Red tomatoes will become mushy and won’t deliver the signature crunch of the Best Fried Green Tomatoes.
Do I need a thermometer to fry the tomatoes?
Using an oil thermometer is highly recommended for consistent results — 375 degrees F is the sweet spot for perfectly crispy fried green tomatoes. If you don’t have one, drop in a breadcrumb; if it sizzles and turns golden in about 40 seconds, your oil is ready!
What’s the best oil for frying?
Choose a neutral, high-heat oil like vegetable, canola, or peanut oil. These stay steady at high temps and let the fresh flavor of your Best Fried Green Tomatoes shine through.
How do I keep the breading from falling off?
Be sure to follow the dredging process closely: flour first, then egg wash, then the cornmeal-breadcrumb mix. Letting the tomatoes rest briefly after coating helps the crust set before they hit the hot oil, ensuring every bite is delightfully crispy.
Final Thoughts
If you’ve ever wondered what true comfort tastes like, make the Best Fried Green Tomatoes and let them work their magic. Crispy, tangy, and totally satisfying, these golden rounds are destined for your table — and your heart. Grab those green tomatoes and get frying; I can’t wait for you to taste just how unforgettable this classic recipe can be!
Print
Best Fried Green Tomatoes Recipe
- Total Time: 20 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
These Best Fried Green Tomatoes are a classic Southern dish that’s crispy on the outside and tangy on the inside. Perfect as an appetizer or side dish!
Ingredients
4 large green tomatoes
- 2 large 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 for frying
Instructions
- Gather all ingredients.
- Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in bread crumbs to completely coat.
- Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on the other side.
- Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.
- Serve hot and enjoy!
Slice tomatoes 1/2-inch thick. Discard the ends.
Notes
- For an extra kick, sprinkle with a bit of cayenne pepper before serving.
- These tomatoes are best enjoyed fresh and hot!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Appetizer/Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 tomato slice (about 1/4 of a tomato)
- Calories: 210
- Sugar: 3g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 53mg
