Crispy on the outside and tender on the inside, fried green tomatoes are a classic Southern comfort food. Whether served as an appetizer, snack, or side dish, this dish delivers a delightful balance of tanginess from the unripe green tomatoes and the crunch of a perfectly seasoned breading. Paired with a creamy dipping sauce, they’re irresistible!
Why You’ll Love It
- A great way to enjoy green tomatoes before they ripen.
- Perfectly crispy with a tangy flavor that pairs well with dipping sauces.
- Easy to customize with different seasonings or coatings.
How to Make Fried Green Tomatoes
Fried green tomatoes are easy to prepare with a few pantry staples. Slice, bread, and fry – that’s all it takes! Follow the step-by-step instructions for the best crispy coating every time.
Step-by-Step Instructions
- Prepare the Tomatoes: Slice the green tomatoes into even rounds. Pat dry with a paper towel.
- Set Up a Breading Station: Arrange three bowls – one with flour, one with beaten eggs, and the third with a mixture of cornmeal, breadcrumbs, garlic powder, smoked paprika, salt, and pepper.
- Bread the Tomatoes: Coat each slice in flour, dip it in the egg mixture, and then press into the breadcrumb mixture to fully coat
- .Heat the Oil: In a large skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C).
- Fry the Tomatoes: Fry the slices in batches, cooking each side for 2-3 minutes or until golden brown.
- Drain and Serve: Remove from the skillet and place on a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dipping sauce.
Variations
- Spicy Kick: Add cayenne pepper to the breadcrumb mixture for extra heat.
- Cheese Lover’s Twist: Mix grated Parmesan into the breading for added flavor.
- Gluten-Free Option: Use gluten-free flour and breadcrumbs.
Storage for Fried Green Tomatoes
- Refrigerator: Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for 10-15 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.
- Freezer: While fresh fried green tomatoes are best, you can freeze them. Let the fried slices cool completely, then place them in a single layer on a baking sheet and freeze for 1-2 hours. Transfer to a freezer-safe bag or container and store for up to 1 month. Reheat directly from frozen in an oven or air fryer for best results.
Crispy Fried Green Tomatoes
4
servings15
minutes15
minutesIngredients
4 medium green tomatoes, sliced into 1/4-inch rounds
1/2 cup all-purpose flour
2 large eggs, beaten
1/2 cup cornmeal
1/2 cup breadcrumbs
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper, to taste
Vegetable oil, for frying
Directions
- Slice green tomatoes into ¼-inch rounds.
- Prepare three bowls: flour, beaten eggs, and a cornmeal-flour mixture with seasonings.
- Dip tomato slices in flour, then egg, and coat with the cornmeal mixture.
- Heat oil in a skillet over medium heat.
- Fry tomatoes until golden brown on each side, about 2-3 minutes per side.
- Drain on paper towels and serve hot
FAQ
1. Can I use red tomatoes instead of green?
Green tomatoes have a firmer texture and tangy flavor ideal for frying, but you can try firmer red ones if green is unavailable.
2. What dipping sauce goes well with fried green tomatoes?
Classic choices include ranch, aioli, or a spicy remoulade.
3. Can I bake instead of frying?
Yes! Place breaded tomatoes on a baking sheet, spray with cooking oil, and bake at 400°F (200°C) for 20 minutes, flipping halfway through.
