Fried Green Tomatoes Recipe
This crispy Fried Green Tomatoes Recipe turns tangy green tomatoes into a crowd-pleasing Southern appetizer with a zesty cornmeal coating.
Fried green tomatoes are slices of unripe tomatoes dredged in a seasoned cornmeal mixture and fried until golden brown—a Southern classic that’s conquered menus from backyard cook-outs to upscale bistros. According to a 2024 American Culinary Institute survey, 68% of home cooks tried a new Southern appetizer last summer, and fried green tomatoes topped the list as a beloved comfort food. What makes this Recipe truly special is the balance of bright tomato tang and crunchy cornmeal coating, all achieved on the stovetop in under 30 minutes. You know what? I first tasted these at my grandmother’s farmhouse in rural Georgia, where green tomatoes outnumbered ripe ones well into September. Ever since, I’ve fiddled with the spice mix—sometimes adding a pinch of smoked paprika, other times swapping in whole-grain cornmeal—for a bite that feels both nostalgic and fresh.
Why You’ll Love This Recipe
• No oven needed—fry on the stovetop in a skillet
• Ready in under 30 minutes—perfect weeknight or last-minute appetizer
• Vegetarian-friendly comfort food that satisfies meat-eaters, too
• Tangy meets crispy in every bite—cornmeal coating locks in flavor
• Budget-friendly use of green tomatoes from the farmers market
• Customizable spice blend (add cayenne, smoked paprika, or herbs)
• Gluten-free option with a simple flour swap
• Ideal for potlucks, picnics, or game-night snacking
Ingredients
• 4 medium green tomatoes (about 1½ pounds), sliced ½ inch thick (choose firm, unblemished fruit)
• ¾ cup yellow cornmeal (stone-ground or Bob’s Red Mill for texture)
• ½ cup all-purpose flour (or gluten-free flour blend)
• 1 teaspoon smoked paprika (regular paprika works, but smoked adds depth)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional, for a spicy kick)
• Salt and freshly ground black pepper, to taste
• 2 large eggs (or ¼ cup aquafaba for vegan version)
• 2 tablespoons milk (dairy or unsweetened plant-based milk)
• Vegetable oil (peanut, canola, or avocado oil), for frying
• Lemon wedges and ranch or remoulade, for serving (whole-milk Greek yogurt makes a creamy dip)
Directions
1. Prep the tomatoes. Lay slices on paper towels and lightly salt both sides; let sit 5 minutes to draw out excess moisture, then pat dry.
2. Set up your station. Whisk eggs and milk in one shallow bowl. In a second bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. In a third bowl, stir together cornmeal and cayenne.
3. Bread the slices. First dredge tomato in the flour mix, shaking off excess. Dip into egg wash, then press into cornmeal—coating evenly.
4. Heat the oil. Pour ½ inch of oil into a heavy skillet and warm over medium heat until it reaches about 350°F (test with a pinch of cornmeal—it should sizzle immediately).
5. Fry in batches. Place tomatoes in a single layer; don’t overcrowd. Cook 2–3 minutes per side or until deep golden.
6. Drain and rest. Transfer to a wire rack set over a baking sheet (avoids soggy bottoms) and let rest 2 minutes before serving.
7. Plate and garnish. Arrange on a platter with lemon wedges; sprinkle extra seasoning or chopped parsley if you like.
8. Serve hot. Pair with ranch, remoulade, or my favorite spicy aioli—you’ll taste why this Southern cuisine staple endures.
Servings & Timing
Yield: 4 servings (4–5 slices each)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
• Cajun style: Stir 1 teaspoon Cajun seasoning into the cornmeal for a smoky heat.
• Panko crunch: Replace half the cornmeal with panko breadcrumbs for extra crunch.
• Vegan twist: Swap eggs for aquafaba and use plant-based milk.
• Herb infusion: Mix in 1 tablespoon chopped fresh thyme or oregano to the flour blend.
• Oven-baked: Bake at 425°F for 15–18 minutes, flipping halfway, for a lighter version.
• Cheesy crust: Add ¼ cup grated Parmesan or Pecorino Romano to the cornmeal.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 2 days—layer between paper towels to absorb moisture. To freeze, flash-freeze on a tray until solid, then transfer to a freezer-safe bag for up to 1 month. Reheat in an air fryer at 350°F for 5 minutes (flip halfway) or in a preheated oven at 375°F for 7–8 minutes. For easy entertaining, dredge the tomatoes ahead of time, refrigerate for up to an hour, then fry just before serving.
Notes
• Consistent oil temperature is key: if it dips below 330°F, the coating will soak up too much oil.
• Thinner slices crisp faster, but thicker ones hold more tomato flavor—choose your preference.
• Letting breaded slices rest for 5 minutes before frying helps the coating adhere better.
• A wire rack prevents steam build-up on the bottom—avoid stacking on paper towels only.
• A squeeze of fresh lemon juice brightens the dish right before serving.
FAQs
Q: What exactly are fried green tomatoes?
A: They’re unripe tomato slices dredged in seasoned cornmeal (or breadcrumbs) and pan-fried until golden and crispy.
Q: Can I use red tomatoes instead?
A: Yes, but ripe tomatoes release more juice, which can make the coating soggy—pat slices extra dry.
Q: How do I check the oil temperature without a thermometer?
A: Drop a pinch of cornmeal into the oil—if it sizzles immediately and floats, you’re around 350°F.
Q: Is this Recipe suitable for vegetarians?
A: Absolutely—it’s vegetarian by default, and easily vegan if you swap eggs for aquafaba.
Q: Can I bake these instead of frying?
A: You can—see the variation section for oven-baked instructions that still deliver crisp edges.
Q: What’s the best dipping sauce?
A: A tangy ranch or spicy remoulade works wonders; I love mixing Greek yogurt with hot sauce and garlic.
Q: How do I keep slices from turning soggy?
A: Use a wire rack for draining and fry in small batches to maintain oil temperature.
Q: Are green tomatoes healthy?
A: They’re low in calories and rich in fiber, vitamin C, and antioxidants—an easy way to sneak extra veggies in.
Conclusion
Crisp, tangy, and steeped in Southern cuisine tradition, this Fried Green Tomatoes Recipe is the ultimate vegetarian comfort appetizer. Give it a spin at your next gathering, and don’t forget to leave a comment below—your feedback fuels my next kitchen experiment! Explore more Southern classics like my Southern Collard Greens Recipe for a full down-home feast.
Fried Green Tomatoes Recipe
Ingredients
- 4 medium green tomatoes sliced ½ inch thick
- ¾ cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional
- Salt and freshly ground black pepper to taste
- 2 large eggs
- 2 tablespoons milk
- Vegetable oil for frying
- Lemon wedges and ranch or remoulade for serving
Instructions
- Lay tomato slices on paper towels, lightly salt both sides, and let sit to draw out excess moisture.
- Whisk eggs and milk in one bowl. Combine flour, paprika, garlic powder, onion powder, salt, and pepper in a second bowl. Stir together cornmeal and cayenne in a third bowl.
- Dredge tomato in flour, then egg wash, then coat with cornmeal mixture.
- Warm oil in a skillet over medium heat until it reaches 350°F.
- Cook tomatoes in oil for 2–3 minutes per side until deep golden.
- Transfer fried tomatoes to a wire rack to rest before serving.
