Step 1: Prepare the Tomatoes
Slice tomatoes into 1/4-inch rounds.
Lay them on paper towels, sprinkle lightly with salt, and let sit for 10 minutes.
Pat dry with another paper towel.
Step 2: Set Up the Breading Stations
Flour Mixture: Mix flour, salt, and pepper in a shallow dish.
Egg Mixture: In a second dish, whisk eggs with buttermilk.
Cornmeal Mixture: In a third dish, mix cornmeal and panko breadcrumbs.
Step 3: Bread the Tomatoes
Coat in flour – shake off excess.
Dip in egg mixture – fully coat.
Dredge in cornmeal-panko mixture – press to adhere well.
Step 4: Fry the Tomatoes
Heat 1/2 inch of vegetable oil in a skillet to 350°F (175°C).
Fry tomato slices in batches, 2–3 minutes per side, until golden and crispy.
Transfer to paper towel-lined plate to drain.
Step 5: Serve
Serve hot, optionally garnished with extra salt.
Pair with dipping sauces like remoulade, ranch, or aioli.
Cooking Notes & Tips
Use firm green tomatoes for best results.
Coat well at each breading stage to ensure a crisp finish.
Keep oil temperature steady at 350°F to avoid burning or sogginess.
Variations
Spicy Fried Green Tomatoes: Add 1/2 tsp cayenne or paprika to flour mixture.
Parmesan Version: Mix 1/2 cup grated Parmesan into the breadcrumb coating.
Gluten-Free: Use GF flour and GF panko.
Serving Suggestions
Dipping Sauces:
Remoulade
Ranch dressing
Garlic aioli
Perfect With:
Fresh salad
Burgers or sandwiches
Scrambled eggs and bacon
FAQs
Can I make them ahead?
They’re best fresh, but can stay warm in a 200°F oven for 30 minutes.
How to store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat in oven/skillet.
Can I freeze them?
Not recommended—texture may suffer.
What’s the best oil?
Vegetable, canola, or peanut oil—all have high smoke points.
Can I use red tomatoes?
Green tomatoes are firmer and tangier—ideal for frying. Red ones are too soft.
Enjoy!
Fried green tomatoes are a crowd-pleasing Southern favorite that are crisp on the outside and tender inside. Stick with the classic or try a variation — either way, they’re always delicious.
