I never thought I’d love fried green tomatoes—until I made them myself. One bite and I was hooked. Crispy, tangy, and totally addictive… you’re in for a treat!
Type of Cuisine:
American
Prep Time: 30 Minutes.
Cook Time: 15 Minutes
How Many Servings?
4-6 Servings
Fried green tomatoes weren’t always on my radar, but once I finally made them at home, I couldn’t stop eating them. After a few test batches (and plenty of photos), I sat down to taste and suddenly realized I’d devoured half the plate! The rest? I turned into a sandwich layered with arugula and homemade remoulade. Crispy, tangy, and totally addictive—these tomatoes are a game-changer.
What Makes Fried Green Tomatoes So Special?
Fried green tomatoes are crispy on the outside, tangy and juicy on the inside, with a savory touch from Parmesan that makes them irresistible. While rooted in Southern American cooking, this dish has found its way into kitchens around the world, with variations popping up in many cuisines.
Most green tomatoes are unripe red ones—firm, tart, and perfect for frying. However, some varieties, such as Aunt Ruby’s German Green, are naturally green when ripe and offer a sweeter, fruitier flavor.
Preparing Fried Green Tomatoes:
Here’s a simplified step-by-step guide to make delicious fried green tomatoes:
- Slice tomatoes into half-inch pieces.
- Place them on a cooling rack, sprinkle salt on both sides, and leave for 20 minutes.
- Pat them dry before dusting with seasoned flour.
- Dip the tomatoes in an egg mixture, followed by a breadcrumb-parmesan mix.
- Heat olive oil mixed with butter on medium-high heat to cover only ¼ inch bottom of the pan.
- Bake in the oven at 375°F until golden brown.
Dips & Serving Ideas
Fried green tomatoes pair beautifully with dips like ranch, comeback sauce, or a simple remoulade. I whipped up a quick version using mayo, Dijon mustard, lime juice and zest, a little sriracha, and fresh cilantro. Tangy, creamy, and just the right amount of heat—it’s the perfect match.
These crispy bites are super versatile. Serve them as an appetizer, party snack, or layer them into a sandwich with bacon, pickles, and arugula. You can even chop them up into a salad or use them as a fun topping for avocado toast. However you serve them, they’ll be the first to disappear!
Step-by-Step Instructions
Prepare the Tomatoes
This helps draw out excess moisture and enhances their flavor before frying.
Set Up the Breading Station
Flour mixture: In a shallow bowl, mix flour with salt, black pepper, and granulated garlic.
Egg wash: In a second bowl, whisk together the eggs and milk until smooth.
Breadcrumb mixture: In a third bowl, combine the breadcrumbs with grated Parmesan cheese for a crispy, savory finish.
Coat the Tomatoes
Working one at a time, dredge each slice in the seasoned flour, then dip it into the egg wash, and finally coat it with the breadcrumb-Parmesan mixture. Press lightly to help the coating stick. Set aside on a plate or tray until ready to fry.
Fry the Tomatoes
Transfer the fried tomatoes to a paper towel–lined plate to drain excess oil.
: Make the Remoulade Sauce
Serve the crispy fried green tomatoes warm, paired with the chilled remoulade sauce. They’re perfect as an appetizer, snack, or sandwich filling. Enjoy every bite!
This Fried Green Tomatoes recipe brings the Southern charm to your kitchen. With a crispy exterior and juicy interior, paired with a tangy remoulade sauce, this dish will be an instant hit. Whether as a snack, an appetizer, or a side dish, it’s the perfect addition to your cooking repertoire.
Type of Cuisine:
American
Prep Time: 30 Minutes.
Cook Time: 15 Minutes
How Many Servings?
4-6 Servings
Ingredients:
| 3 large green tomatoes | |
| 1 tablespoon (for sprinkling on the tomatoes) | |
| 1/2 cup all purpos flour | |
| salt and pepper to taste | |
| ½ teaspoon granulated garlic | |
| 2 large eggs | |
| 1/2 cup whole milk | |
| 2/3 cup Italian bread crumb seasoned | |
| 1/3 cup parmesan cheese | |
| 1/2 cup olive oil | |
| 2 tablespoons unsalted butter |
For the remoulade sauce:
| ½ cup mayonnaise | |
| 1 teaspoon Dijon mustard | |
| zest of half lime and its juice | |
| 1 teaspoon sriracha hot sauce (optional ) | |
| 1 tablespoon red wine vinegar | |
| 2 tablespoons chopped fresh cilantro or parsley | |
| salt and pepper to taste |
Preparation
Slice the green tomatoes into ½-inch thick rounds. Arrange them in a single layer on a cooling rack set over a paper towel–lined tray. Sprinkle salt on both sides of each slice and let them sit for 20 minutes, flipping halfway through. This helps draw out excess moisture and enhances their flavor before frying.
While the tomatoes are resting, get your coating ingredients ready: Flour mixture: In a shallow bowl, mix flour with salt, black pepper, and granulated garlic. Egg wash: In a second bowl, whisk together the eggs and milk until smooth. Breadcrumb mixture: In a third bowl, combine the breadcrumbs with grated Parmesan cheese for a crispy, savory finish.
After 20 minutes, gently pat the tomato slices dry with paper towels. Working one at a time, dredge each slice in the seasoned flour, then dip it into the egg wash, and finally coat it with the breadcrumb-Parmesan mixture. Press lightly to help the coating stick. Set aside on a plate or tray until ready to fry.
Heat a combination of oil and butter in a large skillet over medium heat. Once hot, add the coated tomato slices in batches—avoid overcrowding the pan to ensure even frying. Cook each side until golden brown and crispy, about 2–3 minutes per side. Transfer the fried tomatoes to a paper towel–lined plate to drain excess oil.
In a small bowl, whisk together all the sauce ingredients until smooth. Cover and refrigerate until ready to serve—this helps the flavors meld together. Serve the crispy fried green tomatoes warm, paired with the chilled remoulade sauce. They’re perfect as an appetizer, snack, or sandwich filling. Enjoy every bite!
Recipe Tips & Suggestions
How to Store
How to Reheat
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
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