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So here’s the thing — fried green tomatoes might just be one of the most underrated comfort foods out there. I grew up thinking they were some fancy thing only Southern grandmas could pull off, but y’all, they’re not hard at all. Once I tried making them at home, it was game over.
These crispy little bites are golden on the outside, slightly tangy in the middle, and they pair beautifully with pretty much anything — a backyard burger, your Sunday eggs, or even just a dipping sauce and a quiet moment at the kitchen counter (not that I’m speaking from experience…).
Why You’ll Love These
That classic Southern crunch you crave, right from your own skillet
The perfect contrast: crispy coating + juicy tomato center
Versatile enough to snack on, dress up a salad, or stack on a sandwich
A great excuse to use up green tomatoes from the garden (or grab a few from the farmers market)
No deep fryer needed — just a skillet, a little oil, and some patience
Key Ingredients:
Green tomatoes: Go for ones that are fully green and firm. If they’ve started ripening, they’ll be too soft to hold their shape in the pan.
Cornmeal + breadcrumbs: This combo gives you that extra-crispy texture that’s not too heavy.
Eggs & milk: Your glue. Helps the breading stick.
Flour: First layer for the tomatoes so everything else clings just right.
Salt + pepper: Keep it simple and let the tomato do the talking.
Vegetable oil: Enough to fill your skillet about half an inch. I usually go with canola.
Optional: I sometimes add a pinch of cayenne to the breading if I’m in the mood for a little kick.
Step-by-Step Instructions:
Step 1 – Slice the tomatoes
Use a sharp knife and slice your green tomatoes into rounds about ½ inch thick. Discard the ends — they’re never much fun fried.
Step 2 – Set up your dredging station
Bowl #1: whisk together 2 eggs and ¼ cup milk
Plate #1: spread out ½ cup of flour
Bowl #2: mix ½ cup cornmeal, ½ cup breadcrumbs, 1 tsp kosher salt, ½ tsp pepper
Step 3 – Coat ’em up
Start with the flour, then the egg wash, then the cornmeal mixture. I like to gently press the breading onto the tomato slices to make sure it sticks. (No one likes a naked tomato.)
Step 4 – Fry time
Heat oil in a large skillet over medium — you want it hot but not smoking (around 350°F if you’re checking). Drop a breadcrumb in to test — if it sizzles, you’re good.
Fry the tomato slices in batches, about 2–3 minutes per side, until golden brown. Don’t overcrowd the pan — they need space to crisp up.
Transfer to a paper towel-lined plate to drain. And if you’re anything like me, sneak a bite while they’re still hot. That’s the cook’s tax, right?
Serving Ideas
Classic: Serve with ranch or a homemade remoulade (if you’re feelin’ fancy).
On a BLT: Swap out the regular tomato slice with one of these. Trust me.
Brunch-ready: Pair with eggs, bacon, and toast for a Southern-style breakfast plate.
On salad: Adds crunch and flavor to a bed of greens.
Leftovers & Storage
Fridge: Store in an airtight container up to 2 days.
Reheat: Oven at 350°F for 10 minutes works best. Skillet works too. Avoid the microwave unless you’re okay with soggy sadness.
Freezer tip: You can bread the slices ahead and freeze them raw. Lay them flat on a baking sheet, freeze until solid, then pop them in a freezer bag. Fry straight from frozen — no thawing needed.
Mix It Up
Spicy version: Add a splash of hot sauce to the egg mixture or toss in a little cayenne.
Parmesan crusted: Add ¼ cup grated parm to the breading. Makes it cheesy and crispy — basically irresistible.
Gluten-free: Sub GF flour and breadcrumbs — cornmeal’s already gluten-free.
Final Thoughts
If you’ve never made fried green tomatoes before, this is your sign. They’re easy, they’re fun, and they taste like something that’s been handed down through generations (even if this is your first batch).
Pull up a chair, grab your favorite dipping sauce, and dig in while they’re still hot. Then come back and tell me how you served them — plain, on a burger, or straight from the skillet with zero shame. I’ve done all three.
Best Fried Green Tomatoes
Ingredients
- 3–4 medium green tomatoes sliced into ½-inch rounds
- ½ cup flour
- 2 eggs
- ¼ cup milk
- ½ cup cornmeal
- ½ cup breadcrumbs
- 1 tsp kosher salt
- ½ tsp black pepper
- vegetable oil for frying (about ½ inch in skillet)
- cayenne pepper optional pinch for heat
Instructions
- Slice tomatoes into ½-inch thick rounds, discarding ends. Pat dry.
- Set up dredging station: flour on plate 1; eggs and milk whisked in bowl 1; cornmeal, breadcrumbs, salt, pepper, and cayenne (if using) in plate 2.
- Dredge each tomato slice in flour, then egg mixture, then cornmeal mix. Press coating gently to help it stick.
- Heat vegetable oil in a skillet over medium until 350°F or until a breadcrumb sizzles when dropped in.
- Fry tomatoes in batches, 2–3 minutes per side, until golden. Do not overcrowd.
- Transfer to a paper towel-lined plate to drain. Serve hot.