These Fried Green Tomatoes deliver the perfect crispy crunch with tender centers, capturing classic Southern comfort food at its finest. Using firm green tomatoes coated in cornmeal and flour creates that signature texture everyone loves. They make an irresistible appetizer or side dish ready in just 35 minutes.

I first tasted fried green tomatoes during a summer trip through the South, where they served them alongside perfectly grilled shrimp at a roadside café. The combination of crispy coating and tangy tomato became an instant favorite I’ve recreated for family gatherings ever since. I love serving these with my Hibachi Shrimp for a surf-and-turf twist or as a starter before Detroit-Style Pizza. They bring that nostalgic comfort food feeling to any table.

What You’ll Need for Perfect Fried Green Tomatoes

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Fried Green Tomatoes

Learn how to make crispy fried green tomatoes with this classic Southern recipe. Perfectly seasoned and golden brown, these make a delicious appetizer or side dish.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

10 minutes mins

Total Time 45 minutes mins

Course Appetizer, Side Dish

Cuisine Southern

Servings 4 servings

Calories 280 kcal

Equipment

• knife
• cutting board
• wire rack
• baking sheet
• paper towels
• shallow dish
• whisk
• measuring spoons
• measuring cups
• skillet
• tongs

Ingredients

  

Main Ingredients

• 3 large green tomatoes firm
• 1/2 tsp kosher salt plus more for seasoning
• 1/4 tsp freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 large egg
• 1/4 cup whole milk
• 1/4 tsp cayenne pepper optional
• 2 cups vegetable oil for frying, or as needed

Instructions

 

• Slice the green tomatoes into 1/4-inch thick rounds. Arrange the slices in a single layer on a wire rack set over a baking sheet or on paper towels. Sprinkle generously with 1/2 teaspoon kosher salt. Let them sit for 10 minutes to draw out excess moisture, then blot the tomato slices thoroughly with paper towels to remove any released liquid.
• In a shallow dish or pie plate, whisk together the all-purpose flour, yellow cornmeal, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon optional cayenne pepper until well combined. In a second shallow dish, whisk the large egg and 1/4 cup whole milk until blended and frothy.
• Working with one tomato slice at a time, first dredge it in the flour-cornmeal mixture, ensuring it’s fully coated. Shake off any excess. Next, dip the slice into the egg mixture, allowing any excess to drip off. Finally, return the tomato slice to the flour-cornmeal mixture, pressing gently to create a thick, even coating. Place the breaded slices on a clean plate or baking sheet. Repeat with all remaining tomato slices.
• Pour enough vegetable oil into a large, heavy-bottomed skillet (such as cast iron) to reach about 1/2 inch deep. Heat the oil over medium-high heat until it shimmers and a small pinch of the flour mixture sizzles immediately upon contact. The ideal temperature is around 350-365 degrees Fahrenheit.
• Carefully place a few breaded tomato slices into the hot oil, ensuring not to overcrowd the skillet. Fry for 2 to 4 minutes per side, or until deeply golden brown and crispy. Use tongs to gently flip the tomatoes to ensure even cooking.
• Transfer the fried green tomatoes from the skillet to a clean wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle the hot tomatoes with an additional pinch of kosher salt to enhance their flavor.
• Serve the fried green tomatoes immediately while they are hot and crispy. They are delicious on their own or with a dipping sauce like ranch dressing or a zesty remoulade.

Notes

Serve immediately while hot and crispy. They are delicious on their own or with a dipping sauce like ranch dressing or a zesty remoulade.

Keyword crispy appetizer, fried green tomatoes, southern recipe

Ways to Customize Your Tomatoes

• Spicy Version: Add extra cayenne or hot sauce to the egg wash.
• Herb Coating: Mix dried oregano or thyme into the flour mixture.
• Gluten-Free Option: Substitute gluten-free flour and cornmeal blend.

My Pro Tips for Perfect Results

• Tomato Selection: Choose rock-hard green tomatoes for best frying texture.
• Moisture Control: Salting and drying the slices prevents sogginess.
• Oil Temperature: Maintain 350-365°F for crispy, not greasy, results.
• Don’t Overcrowd: Fry in batches to ensure even cooking and browning.

Keeping Your Fried Green Tomatoes Fresh

• Store: Place cooled tomatoes in airtight container for up to 2 days.
• Freeze: Not recommended as coating becomes soggy when thawed.
• Reheat: Bake at 375°F for 10-12 minutes to restore crispness.
• Make-Ahead Tip: Bread tomato slices and refrigerate up to 4 hours before frying.

Frequently Asked Questions

More Southern-Inspired Recipes

• Cajun Sausage and Rice Skillet
• Venison Jalapeno Poppers
• Churro Cheesecake
• Peach Upside-Down Cakes

Why These Fried Green Tomatoes Become Favorites

That perfect crispy coating with tangy tomato inside makes these irresistible from the first bite. They bring authentic Southern comfort food to your table with minimal effort. Once you try homemade fried green tomatoes, you’ll understand why they remain a cherished classic.