Crispy, tangy, and perfectly golden, Fried Green Tomatoes are one of those Southern classics that never go out of style. I love making them in late summer when green tomatoes are easy to find, but honestly, I’ll grab them anytime I see them. They’re great as an appetizer, a side dish, or stacked into a sandwich for that perfect crunch.
What makes these so good is the combo of cornmeal and panko, which gives you a super crispy, golden crust that stays light. They’re fast to prep, fun to make, and even better when dipped into a creamy remoulade or buttermilk ranch.
These are a cook-and-eat kind of recipe. They won’t be great if you let them sit around too long, so get everything organized and eat them right out of the pan for the most deliciousness!
Ingredients
- Green tomatoes – Ensure you’re not using tomatillos. You want green, but not rock-hard, tomatoes.
- Salt and pepper – I cook with kosher salt and freshly ground black pepper.
- All-purpose flour
- Eggs – Large or extra large eggs are fine.
- Yellow cornmeal – Any kind of cornmeal will work. If you can make cornbread with it, you can make Fried Green Tomatoes.
- Panko breadcrumbs – You can find these in the Asian section of your grocery store. Regular breadcrumbs won’t work the same.
- Paprika – Use smoked paprika for a bit of extra flavor. Hot smoked paprika is my favorite!
- Cayenne pepper – Skip this if you use hot smoked paprika.
- Oil
How To Make Fried Green Tomatoes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by seasoning the tomato slices with salt and pepper on both sides. Let them sit for a few minutes so they release a bit of moisture and hold onto the coating better.
Set up your breading station: one shallow bowl with flour, a second with the beaten eggs, and a third with a mix of cornmeal, panko, paprika, and cayenne. I like using small bowls here to stay organized and avoid a mess.
Dredge each tomato slice in the flour, then dip it into the egg mixture, and coat it in the crumb mixture. Set the breaded slices on a baking sheet or a cooling rack set inside a sheet pan to keep them from getting soggy while you finish the rest. Investing in a good baking sheet is going to make your cooking life so much easier!
Heat oil in a frying pan over medium-high heat until it reaches 350°F to 375°F. A clip-on thermometer is handy here to keep the oil temp just right. Fry the tomato slices in batches, about 1 minute per side, until golden and crispy. Don’t overcrowd the pan or the temperature will drop.
Transfer the fried tomatoes to a paper towel-lined plate or wire rack to drain.
Serve them hot right away, or keep them warm in a 250°F oven if you’re cooking a larger batch.
Chef Jenn’s Tips
- Use tomatoes that are firm and fully green. Slightly underripe red tomatoes won’t give you the same bite.
- Let the tomatoes come to room temp before frying so they cook evenly.
- For extra flavor, stir a little grated Parmesan into the breadcrumb mixture.
- Don’t skip the rest time before frying—it really helps the coating stick.
recommended
Make It A Meal
Serve these with ranch, spicy mayo, or remoulade sauce for dipping. They also pair great with grilled meats, roasted veggies, or piled on a BLT for a crispy twist.
Storage
Fried Green Tomatoes are best fresh, but you can reheat leftovers in a 375°F oven for 8 to 10 minutes until crisp. Avoid microwaving or they’ll turn soggy. You can also freeze them on a baking sheet, then transfer to a freezer bag and reheat straight from frozen.
Fried Green Tomatoes
Ingredients
- 3 fresh green tomatoes sliced ¼ inch thick, at room temperature
- salt
- pepper
- ½ cup all-purpose flour
- 2 large eggs beaten with 1 tablespoon water
- ½ cup yellow cornmeal
- ½ cup panko breadcrumbs
- ¼ teaspoon paprika
- pinch cayenne pepper optional
- oil for frying
Instructions
- Season sliced tomatoes with salt and pepper on both sides.
- Set up a dredging station: flour in one bowl, beaten eggs in another, and cornmeal, panko, paprika, and cayenne in a third.
- Coat tomato slices in flour, then dip in egg, then dredge in the crumb mixture.
- Heat oil in a frying pan to 350°F–375°F.
- Fry the tomatoes in batches, 1 minute per side, until golden brown.
- Drain on paper towels or a wire rack and serve warm.
Notes
Chef Jenn’s Tips
- Use tomatoes that are firm and fully green. Slightly underripe red tomatoes won’t give you the same bite.
- Let the tomatoes come to room temp before frying so they cook evenly.
- For extra flavor, stir a little grated Parmesan into the breadcrumb mixture.
- Don’t skip the rest time before frying—it really helps the coating stick.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.