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Overhead view of finished tomatoes on wire rack over sheet pan.
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Fried Green Tomatoes Recipe

This easy Fried Green Tomatoes recipe delivers golden, crispy slices with a tangy bite, just like grandma used to make. A true Southern classic perfect for summer appetizers or sides.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: fried green tomatoes recipe, Southern fried green tomatoes
Servings: 4
Calories: 321kcal
Author: LaKita Anderson

Equipment

  • 1 sharp knife
  • paper towels
  • 3 shallow bowls
  • 1 wire rack sheet pan
  • 1 Large skillet

Ingredients

  • 2 large fresh green tomatoes
  • Salt and ground black pepper, to taste
  • 1 cup all-purpose flour
  • ½ teaspoon seasoned salt
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 large eggs
  • ½ cup whole milk or buttermilk
  • ½ cup yellow cornmeal
  • ½ cup breadcrumbs
  • 8 ounces vegetable oil for frying

Instructions

  • Slice the 2 large green tomatoes into ¼-inch thick slices. Pat dry with paper towels.
    Overhead view of sliced tomatoes on paper towel lined sheet pan.
  • Season both sides of the tomato slices with salt and ground black pepper.
    Overhead view of seasoned tomato slices on paper towel lined sheet pan.
  • In a shallow bowl, whisk together 1 cup all-purpose flour, ½ teaspoon seasoned salt, ½ teaspoon paprika, ½ teaspoon onion powder, and ½ teaspoon garlic powder.
    White bowl with flour and seasonings in it with a whisk.
  • In a second shallow bowl, whisk together the 2 large eggs and ½ cup milk.
    Overhead view of eggs and milk in bowl with whisk.
  • In a third shallow bowl, combine ½ cup cornmeal and ½ cup breadcrumbs.
    Overhead view of cornmeal and breadcrumbs combined in bowl with whisk.
  • Dredge each tomato slice in the flour mixture, coating both sides.
    Seasoned slice tomatoes added to bowl with flour mixture.
  • Dip the floured slices into the egg mixture.
    Floured tomato slices added to milk mixture.
  • Coat in the cornmeal and breadcrumb mixture, pressing gently to adhere.
    Floured and milk dipped tomato added to cornmeal and breadcrumb mixture.
  • Place coated slices on a wire rack set over a baking sheet.
    Prepared tomatoes on wire rack on top of a sheet pan.
  • Heat 8 ounces of oil in a large skillet to 350–375°F (medium-high heat).
  • Fry tomato slices in batches, 2–3 minutes per side, until golden brown.
    Overhead view of cast iron skillet with oil and tomatoes frying.
  • Drain on a paper towel-lined plate or wire rack.
    Fried tomatoes on wire rack on top of a sheet pan.
  • Serve warm with Comeback Sauce or your favorite dipping sauce. Enjoy!
    Tomatoes on wire rack sheet pan with small white bowl of sauce.

Video

Notes

  • Best enjoyed fresh, but can be stored in the fridge for up to 2 days and reheated in the oven or air fryer.
  • For extra heat, add a pinch of cayenne to the flour mixture.
  • Don’t overcrowd the pan, fry in batches for best results.

Nutrition

Calories: 321kcal | Carbohydrates: 55g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 450mg | Potassium: 402mg | Fiber: 4g | Sugar: 6g | Vitamin A: 892IU | Vitamin C: 21mg | Calcium: 96mg | Iron: 4mg
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