How To Make Fried Green Tomatoes

How To Make Fried Green Tomatoes

Fried green tomatoes are a beloved Southern dish that is both tangy and crunchy, making it the perfect appetizer or side dish. Made with unripe green tomatoes, this recipe is a great way to use up those garden tomatoes that may not have ripened.

In this article, we will guide you through the process of making delicious fried green tomatoes, providing step-by-step instructions and tips for maximizing flavor. So, put on your apron and get ready to indulge in this delightful Southern classic!

– 4 large green tomatoes
– 1 cup all-purpose flour
– 1 cup cornmeal
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional for a spicy kick)
– 2 large eggs
– Vegetable oil (for frying)

1. Slice the tomatoes: Start by slicing the green tomatoes into approximately 1/4-inch thick slices. Make sure they are evenly cut so that they cook evenly.

2. Prepare the coating: In a shallow dish, mix together the all-purpose flour, cornmeal, salt, black pepper, paprika, and cayenne pepper (if desired). This will be the coating for the tomatoes, providing a crisp texture and enhancing the flavor.

3. Beat the eggs: In another shallow dish, beat the eggs until they are well-mixed. The eggs will help the coating stick to the tomatoes.

4. Dredge the tomatoes: Dip each tomato slice into the egg mixture, allowing any excess to drip off. Then, coat the tomato slice in the flour and cornmeal mixture, making sure it is fully covered. Repeat this process with all the tomato slices.

5. Heat the oil: Pour enough vegetable oil into a large frying pan, covering the bottom with about 1/4 inch of oil. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). A candy thermometer can be used to monitor the oil temperature.

6. Fry the tomatoes: Once the oil is hot, carefully add the coated tomato slices to the pan. Fry them in batches, making sure not to overcrowd the pan. Cook each side for about 2-3 minutes, or until they turn a golden brown color. Use a slotted spoon or tongs to remove the fried tomatoes from the oil and transfer them to a paper towel-lined plate to drain excess oil.

7. Serve and enjoy: Fried green tomatoes are best served immediately while they are still warm and crispy. They can be served on their own or with your favorite dipping sauce, such as ranch dressing or remoulade. Enjoy the tangy flavor and satisfying crunch!


Q: What kind of tomatoes should I use?
A: Look for firm and unripe green tomatoes. Varieties like “Green Zebra” or “Brandywine Green” work well for this recipe.

Q: Can I oven-bake the tomatoes instead of frying them?
A: While frying gives the classic texture and flavor, you can oven-bake the tomatoes at 400°F (200°C) for about 20-25 minutes, flipping once, for a healthier alternative.

Q: How do I store leftover fried green tomatoes?
A: If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness.

Q: Can I freeze fried green tomatoes?
A: Unfortunately, fried green tomatoes do not freeze well. The moisture content in the tomatoes causes them to become mushy upon thawing.

Q: Can I use yellow tomatoes instead?
A: Though traditional fried green tomatoes are made using unripe green tomatoes, you can experiment with yellow tomatoes if you prefer a sweeter taste. Just ensure that they are still firm and not overripe.

Now that you have the step-by-step guide and some FAQs answered, you are equipped with the knowledge to create delectable fried green tomatoes. This Southern classic is guaranteed to be a hit at any gathering or simply enjoyed as a tasty treat. So, let the frying begin!

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