Fried Green Tomatoes

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Crispy and juicy, fried green tomatoes are easy to make and so satisfying. Dunk them into a simple aioli or serve with your favorite sauce.

One thing I’ve learned about gardening is that it can take a very long time between spotting a tomato and it reaching time to harvest. But I don’t fret about waiting—I just make a batch of fried green tomatoes!

Oh, what I wouldn’t give for a plate of fried green tomatoes like we used to have at the cafe. Ooh!

Made with a simple seasoned coating (much like my baked chicken tenders), fried green tomatoes are a great appetizer for an evening of Southern cooking. The tomatoes stay firm with the perfect amount of juiciness wrapped in the crispy coating, for a savory bite you’ll crave.

They’re easy to make, especially if you have a helper in the kitchen to work on the coating while you do the frying. Add a quick aioli and you’ve got classic down-home starter!

key ingredients for fried green tomatoes

When it comes to green tomatoes, we want a firm unripe variety, not a tomato that is naturally green like Green Zebra. Unripe tomatoes are less sweet and have not developed as much juiciness, so the slices will not fall apart while coating and stay firm while frying.

I like to use cornmeal for the coating rather than breadcrumbs for a crisper exterior that has a little bit more heft to it.

For the seasoned flour dredge, I use smoked paprika ^* and ancho chile powder ^* to add smoky but not overly spicy flavor. If you can’t find ancho chile powder, you can use ground chipotle pepper, or swap in your favorite chili powder. Cayenne can be used, but make sure to decrease the amount to 1/8 teaspoon unless you want things hot!

how to make this recipe

Cut the tomatoes into 1/2-inch slices and discard ends. The coating won’t want to stick to the smooth skin so you can save the ends for another recipe or just eat.

In a shallow bowl, whisk together flour and spices. In another shallow bowl, whisk together eggs and milk. Pour the cornmeal into a third bowl, and set the bowls in a line so it’s easy to move from one to the next.

Pour about 1 inch of vegetable oil into a deep skillet or dutch oven and heat to medium high. Reduce heat as needed to maintain the oil at 350°F-375°F.

Working in batches, dip the tomatoes in the flour and coat on both sides. Tap to remove excess, then dip in the egg mixture. Let the excess drip off, then dredge in the cornmeal. Set aside on a lined baking sheet while you prep the rest of the tomatoes.

Carefully lower coated tomatoes into the hot oil, working with just a few slices at a time to not crowd the pan.

Fry for 2-3 minutes per side, until hot and crisp but not overly browned. Remove and set on a paper towel-lined baking sheet to drain while you finish the rest of the tomatoes.

To make the aioli, blend together the mayonnaise, lemon juice, paprika, basil, and salt. Taste and serve with the fried tomatoes.

recipe tips

Make sure to monitor the temperature of the frying oil between batches, increasing or lowering the heat as needed.

The tomatoes will continue to cook briefly after removing them from the oil, so don’t let them get too dark while still in the pan.

Drain the tomatoes after frying on paper towels, a wire rack ^* set over a pan, or on clean paper grocery bags. The paper will soak up the excess oil and help keep your tomatoes crunchy instead of soggy.

Enjoy these classic fried green tomatoes on their own, tucked into a po boy sandwich, or in a BLT!

Fried Green Tomatoes

Fried green tomatoes are a summer staple! Make the quick aioli for dipping, too.

Author : Megan Myers

5 from 2 votes

Print Pin Recipe Review

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Calories per serving 435 kcal

Ingredients

  

1/2x1x2x3x

For the tomatoes

• 1 pound green tomatoes
• 3/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/4 teaspoon Ancho chile powder
• 1 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 eggs
• 1/4 cup whole milk
• 2 cups cornmeal
• Vegetable oil, for frying

For the aioli

• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon smoked paprika
• 2 to 3 large basil leaves
• Pinch fine sea salt

Directions

• Cut tomatoes into 1/2-inch slices and discard ends.
  1 pound green tomatoes
• Whisk together flour, garlic powder, chile powder, salt, and pepper in a shallow bowl.
  3/4 cup all-purpose flour ^*, 1 teaspoon garlic powder, 1/4 teaspoon Ancho chile powder, 1 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
• In a second bowl, whisk together eggs and milk. Add cornmeal to a third bowl.
  2 eggs, 1/4 cup whole milk, 2 cups cornmeal
• Heat 1 inch of oil in a deep skillet or dutch oven over medium-high heat. When oil shimmers and reaches 350-375°F, it's ready to go. Use an instant read thermometer to maintain temperature while frying.
  Vegetable oil
• Dip tomato slices in flour mixture, coating evenly and tapping to remove excess. Coat in egg mixture, then dredge in cornmeal. Repeat with remaining slices.
• Working in batches, fry tomatoes for 2-3 minutes per side, then let drain on a paper towel-lined baking sheet.
• To make the aioli, blend all ingredients together until smooth using an immersion blender ^* or food processor ^*. Taste and adjust seasonings as needed. Serve with the tomatoes.
  1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon smoked paprika, 2 to 3 large basil leaves, Pinch fine sea salt

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Nutrition

Calories: 435 kcalCarbohydrates: 56 gProtein: 10 gFat: 19 gSaturated Fat: 3 gCholesterol: 64 mgSodium: 545 mgPotassium: 396 mgFiber: 6 gSugar: 5 gIron: 3 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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