Southern Fried Green Tomatoes
We give these crispy fried green tomatoes a double coated cornmeal crust that stays put! These freeze beautifully, so you can fry them straight from the freezer all winter.
Being a born-and-bred Southerner and daughter of a farmer means that I grew up believing fried green tomatoes were a common summer staple like zucchini bread or cucumber salad! During my teenage vegetarian years, I frequently asked for them as my main meal. Now I realize that these aren’t common everywhere, but here’s how we make them at home: hard, completely green tomatoes, a double dip in the cornmeal crust, a quick chill, and just 1-2 minutes on each side in hot oil. Make them one, and you will want to plant an extra tomato plant for this recipe alone!
Are Fried Green Tomatoes Just Unripe Tomatoes?
Yep, we use unripe, hard, fully green tomatoes for this recipe. There should be absolutely no tinges of orange, pink, or red anywhere, and no soft spots. These stay nice and sturdy when you cut them into thick slices and hold up with the breading and frying.
Southern Fried Green Tomatoes Ingredients
You don’t need much to make this dish. Most of the ingredients are pantry staples you probably already have on hand. The one thing you may not have handy is a true green tomato. Don’t worry, I’ve got a few tips below to help make sure you pick out the best tomato for this recipe. Here is what goes into making these crispy fried green tomatoes:
- Green Tomatoes: the star of the show! You need a true green tomato. There can be absolutely no hint of red or pink anywhere. If you see any red this means the tomato has begun to ripen and will not stay firm when frying. It will be very mushy and unappetizing.
- Oil: you will need a neutral oil for frying such as canola, vegetable, or peanut oil.
- Flour and Cornmeal: I use a gluten-free variety but whatever brand you usually purchase will be fine.
- Breadcrumbs: I also use gluten-free breadcrumbs. For this recipe you can use Italian-style breadcrumbs or panko, it just depends on your own personal preference.
- Spices: Salt, pepper, and garlic powder are used in this recipe.
- Eggs: you will need a few beaten eggs to dip the tomato in and then toss in the breading.
How to Make This Recipe For Fried Green Tomatoes
If you’re unsure whether you’ll be able to master southern fried green tomatoes, don’t fret, it’s easy! You will need a cutting board, knife, frying pan and tongs to make this recipe. It is also quite helpful to have a few shallow bowls to make the breading station. I’ve documented the entire process below so you can see exactly how to make these at home.
- Slice The Tomatoes – After you pick a green tomato discard the tough ends and slice the center of the tomato into nice thick slices at least 1/4 of an inch.
- Bread the Tomatoes Once & Chill – To achieve a nice crispy crust these tomatoes will be breaded twice. The first layer of breading is a mixture of flour, cornmeal, and spices. For this step take the tomato slices and dredge them in the mixture and place them on a baking sheet. After you have finished with the first layer you are going to put the whole pan of tomatoes in the freezer. Freeze them for 15-20 minutes just long enough that the first layer has time to set and they are nice and chilled.
- Bread the Tomatoes Twice and Chill – Now onto the next layer! You are going to prep two shallow bowls, one with a beaten egg, and another with flour, breadcrumbs, and cornmeal. Dip each slice in the egg, then in the breading mixture.Place the doubled-crusted tomato slices on the baking sheet again and place them in the freezer for 10 minutes to help the breading set really well so it doesn’t come off as you fry them.
- Fry the Tomatoes – Carefully add the slices to the skillet. Be sure not to overcrowd the skillet and make sure they have room to cook without touching. Fry the tomatoes 1-2 minutes on each side until golden brown. When crisp remove from the skillet and place on a paper towel lined plate.
Serving This Recipe For Fried Green Tomatoes
Once the tomatoes have been fried place them on a paper towel to drain off any extra grease. Sprinkle with sea salt of if you love a little kick a sprinkle of Old Bay makes these unbelievable! Serve the tomatoes immediately with a dipping sauce of your choice. Some of my favorites include a cajun remolade sauce, this wild jalapeno ranch, or Alabama White Sauce!
Now that you know how to fry green tomatoes, I can guarantee you’ll want to pair them with all of your favorite Southern dishes! Here are some entrees that pair nicely:
- Keto Chicken Tenders: crispy, tender, and delicious!
- Keto Crab Cakes: if you pair your tomatoes with a remoulade sauce it will go perfectly with these crab cakes.
- Pork Medallions Recipe– super simple and ready in 30 minutes.
- Cheesy Grits: you simply have to make these, they go with everything!
- Pecan Crusted Pork Chops: the sweet, nutty pecans are such a good flavor pairing with tangy fried tomatoes.
Storage and Reheating
Fried green tomatoes are best served fresh, but there are some tricks that help make these tasty the second time around if you have leftovers.
- Fridge: Keep in an airtight container in the refrigerator up to 3 days. Line with paper towels to soak up any moisture so they don’t get soggy.
- Reheating: Preheat the air fryer to 350 for 3 minutes, then add leftover breaded tomatoes. Fry for 3 minutes or until warmed through. If you don’t have an air fryer, you can warm a lightly greased skillet over medium heat and shallow fry the tomatoes until warm.
How to Freeze Green Tomatoes
To freeze these southern fried green tomatoes, follow the recipe all the way up until you’re supposed to fry the tomatoes. Instead of frying them, lay them out on a baking tray and freeze. Once hardened, transfer the breaded tomato slices to a Ziplock bag. When ready to fry the tomatoes, there’s no need to thaw them first.
Recipe FAQ
Yes. Make air fryer fried green tomatoes in about 10 minutes at 390 degrees!
No, red tomatoes will be extreamly mushy. This works with green tomatoes because they have not ripened yet.
This recipe will work with any large, green slicing tomato.
When you are ready to fry the tomatoes heat a large skillet over medium heat and add about 1/2 an inch of oil to the skillet. When the oil is hot add a tiny pinch of the breading to the skillet. If the breading immediately sizzles it is hot enough. If the oil spatters and pops it is likely too hot and you need to reduce the heat slightly.
Tips For Making This Recipe For Fried Green Tomatoes
- Make sure to use firm, completely green tomatoes. If they have even one spot of pink or red, they will become soggy and are likely to fall apart during the frying process.
- Note that I used gluten-free Bisquick to make the fried tomato breading, but you can use any flour you’d like.
- Choose the right breadcrumbs. While you can use any breadcrumbs, different kinds will give you different results! If you like an extra crunchy texture, panko is your best bet. For maximum flavor, seasoned breadcrumbs allow you to choose your preferred taste. To lower carbs, use pork rind panko.
- Don’t skip the freezing step. The breading will stay on much better if you allow it time to set in the freezer.
- Let the fried tomatoes have their space. You will not get a crispy coating if you overcrowd the pan.
More Southern Side Dish Recipes:
- Keto Cheddar Garlic Biscuits
- Slow Cooker Spicy Greens and Black Eyed Peas
- Homemade Hush Puppies
- Tennessee Onions
- Summer Squash Casserole
Get the Recipe: Easy Fried Green Tomatoes
Ingredients
- 5 green tomatoes
- Oil for frying, use a neutral oil like canola or vegetable oil
First Layer
- 1/3 cup gluten free flour, I used GF Bisquick
- 1/3 cup cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Egg Wash
- 2 eggs, beaten
Second Layer
- 1 cup gluten free breadcrumbs, I love C4 GF breadcrumbs
- 1/3 cup gluten free flour, I used GF Bisquick
- 1/3 cup cornmeal
Instructions
- Slice the tomatoes in fairly thick slices
- Mix the flour, cornmeal and spices listed for the first layer and dip each tomato slice in it making sure it is completely coated.
- Lay the slices on a large baking sheet and freeze for 30 minutes.
- Crack eggs into a shallow bowl and blend with a fork.
- In a second bowl combine the breadcrumbs, flour and cornmeal.
- Dip each tomato slice in the egg and in the breadcrumb mixture. Make sure to completely coat the tomato and lay back on the baking sheet in a single layer.
- At this point you can freeze the tomatoes in a single layer overnight and then place in a large ziplock bag.
- Add oil to a cast iron skillet. The oil should be about 1-inch deep. Heat until shimmering (careful, it will be very hot!).
- Fry until golden brown, about 1 to 2 minutes per side.
This is such a fun recipe!
Thanks Amanda!
Love fried green tomatoes! These look amazing!
Thank you Michelle!!
I’ve always wanted to make fried green tomatoes ever since I saw the movie 🙂 these look so good! I’m glad you got to try them out, even if it did take a trip to NYC to get your first taste!
Thanks Katie!! You will totally love these!
I’ve never had fried green tomatoes but it’s on my list of things to try! They look so yummy but in the UK I’ve never seen green tomatoes for sale anywhere 🙁
If you ask your grocery they might have some in the back because they are just unripened tomatoes! 🙂
This is sensational. Girlfriend I LOVE fried green tomatoes. You nailed this!
Thanks Jocelyn!!
These look delicious! Southern comfort at its best 🙂
Certainly! It doesn’t get much better than this!
Thank you for this, Annie, because I actually had no idea what fried green tomatoes are! Would love to try them, especially with those chicken and waffles. The whole meal sounds just delicious!
It was Helen!! 🙂 Thank you!
I love fried green tomatoes! Yours look so crispy and perfect! 🙂
Me tooooo! It is a requirement to love fried green tomatoes in the South, right?!