Yield: Serves 4–6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: ~40 minutes
Crispy, golden, and full of Southern charm, Fried Green Tomatoes are a true comfort food classic. With their tangy flavor and crunchy coating, they’re a staple at Southern tables — perfect as an appetizer, snack, or savory side dish.
This easy-to-follow recipe breaks down every step so you can make this iconic dish at home, even if it’s your first time.
Ingredients
4 large green tomatoes (firm and unripe)
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup yellow cornmeal
½ cup plain bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
About 1 quart vegetable oil (or enough to fill your skillet to ½-inch depth)
How to Make Southern Fried Green Tomatoes
1. Slice the Tomatoes
Rinse and dry the tomatoes.
Cut each one into ½-inch thick slices using a sharp knife.
Discard the stem and bottom ends. Lay the slices on a tray and set aside.
2. Set Up Your Breading Stations
You’ll need three shallow dishes or plates:
Station 1 – Flour: Add 1 cup of all-purpose flour.
Station 2 – Egg Wash: Beat the eggs and milk together until smooth.
Station 3 – Crumb Coating: Mix together the cornmeal, bread crumbs, salt, and pepper.
3. Bread the Tomato Slices
One slice at a time, follow this 3-step breading method:
Dredge the tomato slice in the flour, coating both sides. Shake off the excess.
Dip it in the egg-milk mixture. Let excess drip off.
Press it into the crumb mixture, coating evenly on both sides. Lightly press to help the coating stick.
Place the breaded slices on a tray. Repeat until all slices are coated.
4. Heat the Oil
Pour vegetable oil into a cast-iron or heavy skillet to a depth of ½ inch.
Heat over medium to medium-high heat until the oil reaches 350–375°F.
Test the oil by dropping in a few crumbs — they should sizzle immediately and begin to brown within 15–20 seconds.
Important: If the oil begins to smoke, reduce the heat immediately.
5. Fry the Tomatoes in Batches
Carefully place 4–5 slices in the pan, without crowding.
Fry for 2–3 minutes per side, or until golden brown and crispy.
Flip gently with a thin metal spatula to avoid breaking the crust.
When done, transfer to a plate lined with paper towels to drain. Repeat until all slices are cooked.
6. Let Them Rest and Serve
Allow the tomatoes to rest for a minute or two before serving. This helps the crust set and keeps them perfectly crispy.
Serving Suggestions
Fried Green Tomatoes are best served hot and fresh. Here are some ways to enjoy them:
Classic Southern Style: With ranch or remoulade dipping sauce
Spicy Twist: With chipotle mayo or sriracha aioli
On a Sandwich: As a tangy layer in a BLT or chicken sandwich
As an Appetizer: Layer with fresh mozzarella, basil, and a drizzle of balsamic glaze
Make-Ahead & Storage Tips
Make Ahead: You can bread the slices and refrigerate (uncooked) for up to 2 hours. Keep them covered and chilled.
Leftovers: Store fried slices in an airtight container in the fridge for up to 2 days.
Reheating: Use an oven or air fryer at 375°F for 8–10 minutes to re-crisp. Avoid microwaving, which softens the crust.
Final Thoughts
Southern Fried Green Tomatoes aren’t just food — they’re a nostalgic experience. Crispy on the outside, juicy and tangy on the inside, they bring a bite of Southern tradition to your table.
Whether you’re cooking them for the first time or recreating a childhood favorite, this recipe delivers the perfect balance of flavor and crunch every time.
