Name: Fried Green Tomatoes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southern
Ingredients: 4 large green tomatoes; 2 eggs; ½ cup milk; 1 cup all-purpose flour; ½ cup cornmeal; ½ cup breadcrumbs; 2 tsp coarse kosher salt; ¼ tsp ground black pepper; 1 quart vegetable oil (for frying)

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

I love this recipe because it turns simple green tomatoes into something special. The cornmeal and breadcrumb coating gives a satisfying crunch, while the tomatoes stay tart and tender. They’re easy to make in batches, and I can enjoy them plain, with a dipping sauce, or even layered in a sandwich.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large green tomatoes
2 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

Directions

I slice the green tomatoes into ½-inch thick rounds, discarding the ends.
In a medium bowl, I whisk together the eggs and milk.
I place the flour on one plate.
On another plate, I mix cornmeal, bread crumbs, salt, and black pepper.
I dip each tomato slice first into flour, then into the egg mixture, and finally dredge it in the breadcrumb mixture until fully coated.
In a large skillet, I pour in vegetable oil until it reaches about ½ inch deep. I heat the oil over medium heat until hot.
I carefully place 4–5 tomato slices in the skillet at a time, making sure they don’t touch.
I fry until golden brown on the bottom, flip, and cook until both sides are crisp.
I transfer the tomatoes to paper towels to drain before serving.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prepare and another 15 minutes to fry, for a total of 30 minutes.

Variations

I sometimes add cayenne pepper or paprika to the breading for a spicy kick.
A little Parmesan cheese mixed into the breadcrumbs gives extra flavor.
I like swapping half the breadcrumbs for panko for an even crispier texture.
For a lighter version, I bake the coated tomatoes on a greased sheet pan at 425°F for 20–25 minutes, flipping halfway.
I’ve served them with ranch dressing, remoulade, or aioli as a dipping sauce.

storage/reheating

I store leftovers in the fridge for up to 2 days, though they’re best fresh. To reheat, I bake them in a 375°F oven or pop them in an air fryer until hot and crispy again. I avoid microwaving, since it makes the coating soggy.

FAQs

Can I make fried green tomatoes ahead of time?

Yes, I can bread the slices and keep them in the fridge for a few hours before frying, but I wait to fry until just before serving.

Can I freeze fried green tomatoes?

I don’t recommend freezing after frying, but I can freeze breaded (uncooked) slices and fry them straight from frozen.

Do I need green tomatoes specifically?

Yes, firm green tomatoes work best—they hold their shape and have a tangy bite. Ripe red tomatoes are too soft for frying.

How do I know the oil is ready for frying?

I drop a small pinch of breading into the oil—it should sizzle immediately. If it smokes, the oil is too hot.

What can I serve with fried green tomatoes?

I like serving them with ranch, remoulade, or hot sauce, but they’re also great stacked in a BLT or alongside grilled meats.

Conclusion

Fried green tomatoes are a crunchy, tangy, and irresistible treat that I love making when green tomatoes are in season. The crisp cornmeal coating pairs perfectly with the juicy inside, and they’re just as good on their own as they are dipped or stacked into a sandwich. Once I tried them, I knew they’d become a summer staple in my kitchen.

Fried Green Tomatoes Recipe