Fried Green Tomatoes
on Jul 05, 2019, Updated Aug 26, 2024
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The best crunchy-tender and tangy fried tomatoes. Perfect when you have a glut of green tomatoes!
While ripe red summer tomatoes are their own very special pleasure, there is also something magical about green tomatoes, particularly when they are sliced, breaded, and fried up in a bit of oil. Fried green tomatoes are pure heaven — the tangy flavor and firm bite of the tomatoes encased in a wonderfully crispy cornmeal crust. The slightly sour flavor of the unripe tomatoes mellows out when cooked, and the very firm texture softens up a bit but doesn’t turn mushy. This recipe is a great reason to grab some of the still hard, vibrant green tomatoes from the garden or at the farmers market.
And wait til you see how well fried green tomatoes pair with a couple of different sauces and toppings! A pineapple mint salsa and green goddess dressing are my favorite pairings for these crispy tomatoes. Either would be a lovely vegetarian main course, and both would also be beautiful early summer side dishes to all kinds of entrees.
Try them with perfectly grilled New York strip steaks or grilled ranch steaks. Slide them onto a plate with some grilled salmon or grilled blackened swordfish. Or just make a lovely simple couscous salad or some Tabbouleh Salad to go with.
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Fried Green Tomatoes Recipe : The best crunchy-tender and tangy fried tomatoes. Perfect when you have a glut of green tomatoes!
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What Are Fried Green Tomatoes?
Fried green tomatoes are well known in the South, where they have been loved for years. They are unripe green tomatoes, sliced, dipped in beaten eggs, usually, or some other liquid, and then dredged in cornmeal or flour or a combo. Then, as the name suggests, they are pan-fried in oil until crisp.
You can absolutely eat them as is, and in the South, that’s usually how they are eaten. They are typically a side dish to something rich, like pulled pork or fried chicken. I served them up with this Bourbon Brown Sugar Pork Tenderloins, topped with sweet-tart, bright, and slightly spicy pineapple mint salsa.
FAQs
I was totally shocked to find out from the Smithsonian that fried green tomatoes probably have Jewish origins! Who knew? Apparently, they really were only popularized in the South thanks to the Fried Green Tomatoes movie, which came out in 1991, and were part of Jewish cuisine for at least 100 years prior.
Green tomatoes are simply any variety of tomatoes that have not yet ripened on the vine. They are very firm, if not hard in texture, and have a tangy, tart, slightly sour flavor. They are usually fried in a crispy coating until golden brown, as with this recipe.
Fried green tomatoes can become soggy if they are cooked too long or, more likely, if the oil is not at a high enough temperature before adding the breaded tomatoes to the pan. The oil should be at 360 degrees, and the tomatoes should fry up crispy and crunchy.
The Best Green Tomatoes for Frying
You have to use unripe, firm green tomatoes, or they will fall apart when cooking. You also want the tangy tartness of the green tomatoes, which contrasts so nicely with the richness of the crispy breaded crust.
This is actually a good thing since if you are growing tomatoes, you will usually have more than you need. This recipe allows you to use up some of those proliferating green tomatoes before they all start to turn ripe (seemingly at once!). It’s almost like having two different vegetables to play with since you use ripe tomatoes in very different ways. (And yes, tomatoes are botanically a fruit).
Ingredients for Fried Green Tomatoes
- Green tomatoes – Make sure the tomatoes are green and firm. Ripe or soft tomatoes will become mush when cooked this way.
- Finely ground cornmeal – Adds amazing crunch and coats the tomatoes entirely.
- Salt and black pepper – A little extra salt after frying is a good idea.
- Eggs – Binds the cornmeal to the tomatoes.
- Vegetable or canola oil – Both are great oils for frying at high temperatures.
Sauces for Fried Green Tomatoes
- Fried Green Tomatoes with Green Goddess Dressing – If you are a fan of green goddess dressing as I am, then you probably are delighted to find new and different ways to include it in your lunches and dinners., beyond using it for a dip and a salad dressing. Say hello to your newest favorite combo: fried green tomatoes with green goddess dressing. Creamy and super herby dressing draped over crunchy-tender and tangy tomatoes; a perfect pairing.
- Pineapple Mint Jalapeño Salsa – These crunchy fried tomatoes also go beautifully with Pineapple Mint Jalapeño Salsa. The salsa is sweet-tart, slightly spicy, and bright.
How to Make Fried Green Tomatoes
- Coat the tomatoes: Season the cornmeal in a bowl. In another bowl, beat the eggs. Then dip each tomato slice first into the egg, then into the cornmeal mixture. Make sure they are totally coated.
- Fry: Fill a skillet with 1/4 inch of oil and heat until shimmering. Drop in the tomatoes and fry until golden brown and crispy on both sides. You’ll have to cook them in several batches to make sure they all have enough room in the pan to crisp up.
- Serve: Serve the tomatoes immediately, with a sprinkling of salt and a serving of Green Goddess Dressing or Pineapple Mint Salsa.
Tip
The key to crispy fried green tomatoes is not to crowd the pan. Place only a few tomatoes in the oil at a time, in a single layer with some space between them. This means every bit of the tomato’s surface will have contact with the oil, getting crispy on all sides.
What Else to Serve With Fried Green Tomatoes
More Summer Tomato Recipes
- Fresh Heirloom Tomato Pasta Sauce
- Tomato Panzanella
- Cavatappi with Roasted Cherry Tomatoes and Pesto
- Tomato Pie Pizza
See even more tomato recipes for more! Clearly, we are going to have a very busy tomato summer.
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How to Make Fried Green Tomatoes
Ingredients
- 4 firm green tomatoes
- 1 cup finely ground cornmeal
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 2 eggs
- Vegetable or canola oil (for frying)
- ½ to 1 cup Green Goddess Dressing or Pineapple Mint Salsa
Instructions
- Slice the tomatoes crosswise into 1/2-inch slices.
- In a shallow bowl, combine the cornmeal, salt, and cayenne pepper. In another shallow bowl, beat the eggs. Line a surface or large plate with paper towels. Dip each tomato slice into the eggs, lift to allow excess egg to drip off, then place them in the cornmeal mixture and turn so that they are coated with the crumbs. Place on a wire rack as they are finished.
- Fill a large skillet with oil to a depth of about 1/4 inch. Heat over medium-high heat until barely shimmering. Add the tomatoes in a single layer without crowding them (you will probably need to do this in batches). Fry them for about 2 minutes until they are golden on the bottom, then flip them and fry for another 2 minutes, until the other side is golden. Transfer the tomatoes to the paper towel-lined plate or surface. Repeat until all of the tomatoes are cooked.
- Serve the tomatoes as hot as you can. If desired, serve with the sauce of your choice on the side for drizzling over.
Hi Katie,
Thanks for sharing your recipes with us. This week’s fried green tomatoes recipe seems to be missing the step of breading the sliced tomatoes before frying them. I love fried green tomatoes but have not made them so your description of breading them will be much appreciated!
oh my goodness, I can’t believe that step fell off! It’s fixed now -apologies!!
I found that there is no info in the recipe about dropping the tomato in the egg bath or dipping in the cornmeal. is it sticky? any tricks to making this recipe? I know how to do it but there are inexperienced cooks out there. thanks,
Karey
fixed now, thank you for pointing this out!