Why You’ll Love This Recipe

Fried Green Tomatoes are crispy on the outside and juicy on the inside, providing a wonderful contrast of textures. The tangy green tomatoes are seasoned just right and coated with a perfect blend of cornmeal, panko, and spices. Whether served as an appetizer, snack, or side dish, they are always a crowd-pleaser. Plus, they’re incredibly easy and quick to make, taking just 15 minutes from prep to plate. If you’re a fan of Southern cuisine, this recipe will become a favorite in your kitchen!

Ingredients

• 3 green tomatoes sliced into ¼-inch rounds

• Salt and pepper to taste

• 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 of cayenne pepper (optional)

• Vegetable oil for frying

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season the tomato slices all over with salt and pepper.

2. Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the cornmeal, panko, paprika, and cayenne pepper mixed together.

3. Dredge each tomato slice first in the flour, ensuring it is fully coated, then dip it in the egg mixture, letting any excess drip off. Finally, coat it in the cornmeal/panko mixture, pressing gently to help it adhere. Place the coated slices on a baking sheet or plate and repeat with the remaining tomato slices.

4. In a large skillet, heat ½ inch of vegetable oil over medium-high heat until shimmering.

5. Working in batches, fry the tomato slices for 2-3 minutes per side until they are deep golden brown and crispy. Transfer the fried tomatoes to a paper towel-lined plate to drain excess oil.

6. Serve the fried green tomatoes warm with your favorite dipping sauce, such as remoulade or ranch.

Servings and Timing

• Servings: 3

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Variations

• Double Dredge: For an extra crispy coating, dip the tomatoes back in the egg mixture and cornmeal/panko mixture after the first dredge.

• Spicy: Add more cayenne pepper to give these fried tomatoes a spicy kick.

• Herbed Coating: You can experiment with adding dried herbs like thyme or oregano to the cornmeal mixture for a fresh flavor twist.

• Air Fryer Version: If you prefer a lighter version, use an air fryer. Spray the tomato slices with oil and air fry them at 375°F for about 8-10 minutes, flipping halfway through.

Storage/Reheating

• Storage: Fried green tomatoes are best enjoyed immediately after frying. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.

• Reheating: To reheat, place the tomatoes on a baking sheet and bake them at 400°F for 5-10 minutes until they become crispy again. Avoid freezing as the texture may suffer.

FAQs

1. Can I use ripe tomatoes for this recipe?

No, it’s best to use firm, unripe green tomatoes for this recipe. Ripe tomatoes will be too soft and mushy when fried.

2. How can I make the coating extra crispy?

You can do a double dredge by dipping the tomatoes back in the egg and breadcrumb mixture after the first coating.

3. What is a good dipping sauce for fried green tomatoes?

Popular choices include remoulade, ranch dressing, or a spicy aioli. You can also try hot sauce or a creamy blue cheese dip.

4. Can I use a different flour instead of all-purpose flour?

Yes, you can substitute with a gluten-free flour or chickpea flour for a gluten-free version of this recipe.

5. How do I keep the fried tomatoes crispy?

Serve them immediately after frying or reheat them in the oven at 400°F for a few minutes to restore the crispiness.

6. Can I make fried green tomatoes ahead of time?

These tomatoes are best enjoyed fresh, but if you need to prepare them ahead of time, you can fry them and store them in the fridge, then reheat them in the oven to maintain their crispiness.

7. What oil should I use for frying?

Vegetable oil is a good choice for frying, but you can also use canola oil or peanut oil for a neutral taste.

8. How thick should the tomato slices be?

The tomato slices should be about ¼-inch thick to ensure they cook evenly and get crispy without being too soggy or undercooked.

9. Can I use a deep fryer instead of a skillet?

Yes, a deep fryer works well for frying green tomatoes. Just make sure the oil is at the proper temperature (about 375°F).

10. Are fried green tomatoes healthy?

While fried green tomatoes are a treat, they are deep-fried and should be enjoyed in moderation. You can also try air frying them for a healthier option.

Conclusion

Fried Green Tomatoes are a crispy, tangy Southern delicacy that’s sure to impress. With their golden-brown exterior and tender interior, they’re perfect for snacking or serving as an appetizer. The quick and simple preparation makes it easy to whip up a batch whenever you’re craving a delicious treat. Try this recipe today, and enjoy the classic flavors of the South right at home!

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Fried Green Tomatoes Recipe

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Fried Green Tomatoes are a Southern favorite that packs a perfect crunch with every bite! Sliced green tomatoes are coated in a light cornmeal batter, fried until golden, and served with a tasty dipping sauce. This dish is a delightful mix of tangy and crispy, perfect as an appetizer or snack.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 3 servings
• Category: Appetizer
• Method: Frying
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

3 green tomatoes sliced into ¼-inch rounds

Salt and pepper to taste

½ cup all-purpose flour

2 large eggs, beaten with 1 tablespoon water

½ cup yellow cornmeal

½ cup panko breadcrumbs

¼ tsp paprika

Pinch of cayenne pepper (optional)

Vegetable oil for frying

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Instructions

1. Season the tomato slices all over with salt and pepper.
2. Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the cornmeal, panko, paprika, and cayenne pepper mixed together.
3. Dredge each tomato slice first in the flour, ensuring it is fully coated, then dip it in the egg mixture, letting any excess drip off. Finally, coat it in the cornmeal/panko mixture, pressing gently to help it adhere. Place the coated slices on a baking sheet or plate and repeat with the remaining tomato slices.
4. In a large skillet, heat ½ inch of vegetable oil over medium-high heat until shimmering.
5. Working in batches, fry the tomato slices for 2-3 minutes per side until they are deep golden brown and crispy. Transfer the fried tomatoes to a paper towel-lined plate to drain excess oil.
6. Serve the fried green tomatoes warm with your favorite dipping sauce, such as remoulade or ranch.

Notes

• For extra crispiness, do a double dredge by dipping the tomatoes back in the egg mixture and cornmeal/panko mixture after the first dredge.
• Add more cayenne pepper for a spicier version of this dish.
• Experiment with adding dried herbs like thyme or oregano to the cornmeal mixture for a fresh flavor twist.
• For a lighter version, try using an air fryer. Spray the tomato slices with oil and air fry them at 375°F for 8-10 minutes, flipping halfway through.
• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 400°F for 5-10 minutes to restore crispiness.

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 3g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 55mg