Fried Green Tomatoes
Fried green tomatoes are a classic Southern dish that transforms firm, tangy unripe tomatoes into a crispy, golden appetizer. Coated in a crunchy cornmeal and panko crust and fried to perfection, this recipe delivers bold flavor, irresistible texture, and comforting nostalgia in every bite.
Equipment
- Heavy Skillet
- Mixing bowls
- Wire Rack or Paper Towels
Ingredients
Tomatoes
- 3 green tomatoes sliced 1/4-inch thick
- salt to taste
- black pepper to taste
Breading
- 1/2 cup all-purpose flour
- 2 eggs beaten with 1 Tbsp water
- 1/2 cup yellow cornmeal
- 1/2 cup panko breadcrumbs
- 1/4 tsp paprika
- cayenne pepper optional, pinch
For Frying
- vegetable oil for frying
Instructions
- Slice the green tomatoes into 1/4-inch rounds and season both sides lightly with salt and black pepper. Let rest for 5 minutes, then pat dry.
- Set up a breading station with three bowls: flour, beaten eggs with water, and a mixture of cornmeal, panko, paprika, and cayenne.
- Dredge each tomato slice in flour, dip into the egg wash, then coat evenly in the cornmeal-panko mixture.
- Heat about 1/2 inch of vegetable oil in a heavy skillet over medium heat until it reaches 350°F (175°C).
- Fry the tomatoes in batches for 2–3 minutes per side, until golden brown and crispy. Do not overcrowd the pan.
- Transfer fried tomatoes to a wire rack or paper towels to drain excess oil. Serve hot.
Notes
Serve fried green tomatoes with remoulade, ranch dressing, or a spicy aioli for an extra layer of flavor.