Green Fried Tomatoes Southern Classic

A fork holds a fried slice dipped in a creamy white sauce, above a small ramekin with sauce sprinkled with paprika.

Green Fried Tomatoes Southern Classic

Fried green tomatoes are a Southern classic with a crispy coating and tender, tangy center. This simple recipe brings that golden crunch and bright flavor right to your kitchen.

Course Appetizer, Side Dish, Sides, Snack, Snacks

Cuisine American, International

Keyword buttermilk, cornmeal, crispy, dredge, fried green tomato, fried green tomatoes recip, fried tomatoes, fry, golden brown, green tomato, seasoning, skillet, tomato slice

Prep Time 10

Cook Time 4

Servings Portions

Calories 219kcal

Author Zuzana Paar

Equipment

Ingredients

3 Pieces Green Tomatoes medium, sliced ¼-inch thick
½ Cup All-Purpose Flour
2 Pieces Eggs lightly beaten with 1 tablespoon water
½ Cup Cornmeal
½ Cup Panko Breadcrumbs
Salt to taste
Pepper to taste
¼ teaspoon Paprika
Dash Cayenne Pepper optional
Oil for frying

US Customary - Metric

Instructions

Collect all ingredients: green tomatoes, flour, eggs, cornmeal, panko, spices, and oil, and set up your workspace for easy movement between steps.
Wash and cut tomatoes into ¼-inch slices, season with salt and pepper, and lay them out on a plate.
Prepare three bowls: flour in one, beaten eggs in another, and a cornmeal-panko-spice mix in the third for coating.
Combine cornmeal, panko, paprika, and cayenne in a bowl, stirring well for even seasoning.
Dip each tomato in flour, then egg, and finally the crumb mix until fully coated. Arrange them on a tray.
Heat oil to 350–375°Fahrenheit (175–190°Celsius) and fry slices for about 1 minute per side until crispy and golden, then drain on paper towels.

Notes

Choose firm green tomatoes: Pick tomatoes that are firm and slightly underripe for the best texture. Soft or overripe tomatoes can become mushy when fried and won’t hold up well.
Season your dredge well: Mix salt, pepper, and paprika or cayenne into your flour and cornmeal coating. This adds extra flavor to every crispy bite.
Use a hot pan with the right oil: Make sure your oil is hot enough before frying to achieve a golden crust. Too low heat can make the tomatoes greasy and soggy.
Drain on paper towels: After frying, place the tomatoes on paper towels to remove excess oil. This keeps them crisp and prevents them from becoming oily when served.

Nutrition