Crispy Southern Fried Green Tomatoes

 

If you’ve never tried fried green tomatoes, you’re in for a true Southern classic that turns simple ingredients into something irresistibly delicious. This iconic dish is all about contrast: firm, slightly tangy green tomatoes coated in a perfectly seasoned crust, then fried until golden and crunchy on the outside while staying tender on the inside. It’s comfort food at its finest—humble, nostalgic, and full of bold flavor.

Traditionally enjoyed as an appetizer, side dish, or even tucked into sandwiches and burgers, fried green tomatoes are a celebration of texture and taste. The natural tartness of unripe tomatoes balances beautifully with the savory breading, and when paired with a creamy dipping sauce, each bite feels indulgent yet refreshing. Whether you’re hosting friends, looking to elevate a casual meal, or simply craving something crispy and satisfying, this recipe delivers every single time.

Below you’ll find a complete, easy-to-follow recipe that brings this Southern favorite straight to your kitchen—no special equipment, just good ingredients and a love for comfort food.

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Ingredients

For the tomatoes

• 3–4 medium green tomatoes (unripe), sliced into ½-inch rounds
• 1 teaspoon salt
• ½ teaspoon black pepper

For the coating

• 1 cup all-purpose flour
• 2 large eggs
• ½ cup milk or buttermilk
• 1 cup cornmeal (or cornmeal + breadcrumbs mix)
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper (optional, for heat)

For frying

• Vegetable oil or peanut oil (enough for shallow frying)

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Instructions

1. Prepare the tomatoes
   Wash the green tomatoes and slice them into even rounds. Lay the slices on paper towels, sprinkle lightly with salt, and let them rest for 10 minutes. This helps remove excess moisture and improves crispiness. Pat dry.

2. Set up the breading station

   • Place the flour in the first bowl.
   • In the second bowl, whisk together eggs and milk (or buttermilk).
   • In the third bowl, mix cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

3. Coat the tomatoes
   Dip each tomato slice into the flour, shaking off excess. Next, dip into the egg mixture, then coat generously with the cornmeal mixture. Press lightly so the coating sticks well.

4. Heat the oil
   Pour oil into a skillet to about ½ inch deep. Heat over medium heat until hot (around 350°F / 175°C). The oil should sizzle when a small pinch of coating is dropped in.

5. Fry to golden perfection
   Fry the tomato slices in batches, without overcrowding the pan. Cook for about 2–3 minutes per side, or until golden brown and crispy.

6. Drain and serve
   Remove the tomatoes and place them on a paper towel–lined plate to drain excess oil. Sprinkle lightly with salt while hot.

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Serving Suggestions

• Serve with ranch dressing, garlic aioli, or a spicy remoulade sauce.
• Enjoy as an appetizer, side dish, or stack them in a sandwich with lettuce and mayo.
• Pair with grilled meats, fried chicken, or a fresh summer salad.

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Tips for Best Results

• Always use firm, fully green tomatoes—ripe tomatoes will become too soft.
• For extra crunch, double-dip the tomatoes in egg and cornmeal.
• Keep fried tomatoes warm in a low oven (200°F / 95°C) if cooking in batches.

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