Our Southern Fried Green Tomatoes recipe offers crispy, tangy slices that are a summer favorite. These tart and crispy tomato slices complement many Southern-inspired meals.
This classic Southern dish makes an excellent side for a cozy Slow Cooker Ham dinner, and is a natural fit alongside warm Cornbread Buttermilk Muffins or Cheddar Drop Biscuits.
Why You'll Love This Southern Fried Green Tomatoes Recipe
These fried green tomatoes recipe is a true Southern classic. It creates perfectly crispy slices with a delightful tangy interior. They're a simple side dish that showcases the unique flavor of green tomatoes.
- Perfect Tangy Crunch: You get that irresistible combination of a crisp, golden-fried exterior and a delightful tangy bite from the unripe tomato inside.
- Simple Southern Comfort: It's a straightforward recipe that brings authentic, soul-satisfying Southern flavor right to your table with minimal fuss.
- Unique Flavor Profile: This dish offers a distinct and refreshing taste that's different from ripe tomatoes, making it a memorable side or appetizer.
Ingredients Overview
To make this Southern classic, you'll need firm, unripe green tomatoes, sliced about a quarter-inch thick. These are typically coated in a dredge of seasoned flour or cornmeal, then fried in hot oil until golden brown and crispy.
Complete ingredients and cooking instructions are in the printable recipe card at the bottom of this post.
How To Make Southern Fried Green Tomato
You'll start by coating sliced green tomato slices in a flavorful mixture of cornmeal, cracker crumbs, and spices. Then, fry the coated slices in hot oil until golden brown and crispy. Buy or pick from your garden 3 to 4 firm medium large unripe, green tomatoes.
Step 1: Wash and slice the tomatoes into ¼ inch slices. Throw the end pieces away.
Matzo Meal Option
I like blending my cornmeal with some matzo meal or finely crushed saltine crackers, but you can also use Panko bread crumbs.
Step 2: Whisk the eggs and milk together in a mixing bowl. Scoop flour into a separate shallow bowl or plate. In a separate shallow bowl or plate, mix the cornmeal, saltine cracker crumbs, garlic powder, paprika (or Cajun seasoning) salt, and black pepper until evenly mixed.
Step 3: Dip the tomatoes into the flour mixture to coat on both sides. Dip the flour coated tomato slices into the milk and egg mixture and then dredge the slices into the cornmeal and cracker crumb mixture to completely coat. Transfer them to a baking sheet to rest.
Don't Crowd The Skillet
Be sure and only try to brown up 2 to 3 slices at a time, so that they don't crowd each other, or lower the oil temperature. If the oil gets too cool, the coating will start to soak up oil and just fall off.
Step 4: Using a skillet or cast iron frying pan, heat the vegetable oil to 375 degrees F (190 degrees C). Place 3 or 4 coated tomato slices in the hot oil, without touching each other. Fry until crisp and golden brown on one side, then flip and fry until golden brown on the other side.
Transfer the crispy fried green tomatoes to a paper towel lined plate for a few minutes to let excess oil be absorbed. Repeat with remaining tomato slices. After excess oil has been absorbed (1-2 minutes) arrange on a serving plate and serve while hot.
Serving Suggestions
Enjoy these crispy green tomato slices as a side dish alongside classics like Southern style Meatloaf or smoky Grilled BBQ pork ribs. They also make a delicious appetizer when served with a tangy remoulade sauce, or even as a unique component in a summer salad.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Coating Variations: Instead of cornmeal and flour for a grittier, more traditional Southern crust, try plain flour, or use Panko breadcrumbs for an extra-crispy texture.
- Seasoning Alternatives: You can also add spices like paprika or garlic powder to the coating.
- Frying Fat: While vegetable oil is common, consider using bacon fat or a combination of vegetable oil and a little butter for frying.
Tips For Success
Here are a few tips to ensure making this recipe is a success:
- Choose the Right Tomatoes: Select green tomatoes that are firm and feel heavy for their size. Avoid any that show hints of red, as they will be too soft and won't hold up as well during frying.
- Slice Evenly: Aim for slices about ¼ to ½ inch thick. Even slices ensure consistent cooking, so all the tomatoes become tender and crispy at the same rate.
- Season Your Dredge Well: Don't just rely on salt and pepper! Add garlic powder, onion powder, paprika, or a touch of cayenne pepper to your flour/cornmeal mixture for a more flavorful crust.
- Maintain Oil Temperature: For truly crispy results, ensure your frying oil is at the right temperature, typically around 350-375°F (175-190°C). If the oil is too cool, the tomatoes will absorb too much oil and become greasy; too hot, and they'll burn before cooking through. Use a thermometer if possible.
- Don't Overcrowd the Pan: Fry the tomatoes in batches, leaving enough space between slices. Overcrowding lowers the oil temperature, leading to less crispy results.
Storage Options
Some recommended storage options for this recipe are:
- Refrigeration: Store any leftover cooked fried green tomatoes in an airtight container in the refrigerator for up to 3-4 days. For best texture, place a paper towel at the bottom of the container to absorb any excess moisture.
- Freezing: Freezing cooked fried green tomatoes is generally not recommended as the texture can become mushy upon thawing and reheating. The crispness is very difficult to restore. It's best to enjoy them fresh.
- Reheating (Air Fryer): This is the best method for restoring crispness! Preheat your air fryer to 350-375°F (175-190°C). Arrange the leftover fried green tomatoes in a single layer in the air fryer basket, ensuring they don't overlap. Cook for 3-5 minutes, flipping halfway through, until heated through and crispy again. Cooking time may vary based on your air fryer model and the thickness of the slices.
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Frequently Asked Questions
Some recipes call for salting the tomato slices and letting them sit to draw out excess moisture. While optional, this step can help ensure crispier results and a less watery interior. Pat them very dry before coating.
A common and effective coating is a mix of all-purpose flour and cornmeal, often in a 1:1 ratio, seasoned generously.
Maintain an oil temperature between 350-375°F (175-190°C). This range ensures the tomatoes cook quickly to a golden crisp without becoming greasy (if too cool) or burning (if too hot).
The tomatoes are done when they are golden brown and crispy on both sides.
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Get The Recipe!
Southern Fried Green Tomatoes
Equipment
- 9 inch Round Cast Iron Skillet
Ingredients
- 4 large green tomatoes
- 2 eggs
- ½ cup milk any kind
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup cracker crumbs Matzo meal or Panko bread crumbs
- 1 teaspoon garlic powder or garlic granules
- ¼ teaspoon paprika or Cajun seasoning
- 2 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups vegetable oil for frying
Instructions
- Wash and slice the tomatoes into ¼ inch slices. Throw the end pieces away.4 large green tomatoes
- Whisk the eggs and milk together in a mixing bowl. Scoop flour into a separate shallow bowl or plate. In a separate shallow bowl or plate, mix the cornmeal, saltine cracker crumbs, garlic powder, paprika (or Cajun seasoning) salt, and black pepper until evenly mixed.2 eggs, ½ cup milk, 1 cup all-purpose flour, ½ cup cornmeal, ½ cup cracker crumbs, 1 teaspoon garlic powder, ¼ teaspoon paprika, 2 teaspoon salt, ¼ teaspoon ground black pepper
- Dip the tomatoes into the flour mixture to coat on both sides.
- Dip the flour coated tomato slices into the milk and egg mixture and then dredge the slices into the cornmeal and cracker crumb mixture to completely coat.
- Using a skillet or cast iron frying pan, heat the vegetable oil to 375 degrees F (190 degrees C).4 cups vegetable oil
- Place 3 or 4 coated tomato slices in the hot oil, without touching each other. Fry until crisp and golden brown on one side, then flip and fry until golden brown on the other side.
- Transfer the crispy fried green tomatoes to a paper towel lined plate for a few minutes to let excess oil be absorbed. Repeat with remaining tomato slices.
- After excess oil has been absorbed (1-2 minutes) arrange on a serving plate and serve while hot.
Notes
- Choose the Right Tomatoes: Select green tomatoes that are firm and feel heavy for their size. Avoid any that show hints of red, as they will be too soft and won't hold up as well during frying.
- Slice Evenly: Aim for slices about ¼ to ½ inch thick. Even slices ensure consistent cooking, so all the tomatoes become tender and crispy at the same rate.
- Season Your Dredge Well: Don't just rely on salt and pepper! Add garlic powder, onion powder, paprika, or a touch of cayenne pepper to your flour/cornmeal mixture for a more flavorful crust.
- Maintain Oil Temperature: For truly crispy results, ensure your frying oil is at the right temperature, typically around 350-375°F (175-190°C). If the oil is too cool, the tomatoes will absorb too much oil and become greasy; too hot, and they'll burn before cooking through. Use a thermometer if possible.
- Don't Overcrowd the Pan: Fry the tomatoes in batches, leaving enough space between slices. Overcrowding lowers the oil temperature, leading to less crispy results.
Kelly Bloom says
Fried Green Tomatoes are one of my favorite summer time vegetable sides. You'll love how easy this recipe is to make crispy fried green tomatoes!