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Fried Green Tomatoes Recipe

4.67 from 3 votes
These crispy fried green tomatoes are a true Southern classic! Tangy tomatoes are dredged in a light and crispy cornmeal batter, then fried to golden brown perfection. Addictively delicious!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 green tomatoes sliced into 1/4-inch rounds
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten with 1 Tbsp water
  • 1/2 cup yellow cornmeal
  • 1/2 cup panko breadcrumbs
  • 1/4 tsp paprika
  • Pinch of cayenne pepper optional
  • Vegetable oil for frying

Method
 

  1. Season the tomato slices all over with salt and pepper.
  2. Set up three shallow bowls - one with the flour, one with the beaten eggs, and one with the cornmeal, panko, paprika and cayenne mixed together.
  3. Dredge each tomato slice first in the flour until fully coated, then in the egg mixture, letting any excess drip off. Finally coat in the cornmeal/panko mixture, pressing gently to adhere. Place on a baking sheet or plate and repeat with remaining slices.
  4. In a large skillet, heat 1/2-inch of oil over medium-high heat until shimmering.
  5. Working in batches, fry the tomatoes for 2-3 minutes per side until deep golden brown. Transfer to a paper towel-lined plate.
  6. Serve the fried green tomatoes warm with remoulade, ranch or your desired dipping sauce!

Notes

  • Use firm, unripe green tomatoes for best results. Overripe ones will be too soft.
  • For extra crunch, you can do a double dredge by dipping the tomatoes back in the egg and breadcrumb mixture after the first coating.
  • Reheat leftovers in a 400°F oven for 5-10 minutes until crispy again. Do not freeze.

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