classic fried green tomatoes recipe

Written ByJenny Smyth Posted on
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The Best classic fried green tomatoes recipe

I’ve always been a fan of Southern comfort food, and one of my all-time favorite recipes is classic fried green tomatoes. There’s something about the combination of crispy fried exterior and tangy, slightly sweet interior that just hits the spot every time.

I remember my grandmother used to make this dish for family gatherings, and it was always a crowd-pleaser. She’d slice up a bunch of green tomatoes, dredge them in a mixture of flour, cornmeal, and spices, and then fry them up in a skillet until they were golden brown and crispy.

It was always a treat to see her making this dish, and I loved helping her out in the kitchen as we worked together to prepare it for the family. To this day, I still love making this recipe for my own family and friends – it’s a tried-and-true favorite that never fails to impress.

One of the things I love about this recipe is how easy it is to customize to your own tastes. You can add in some diced onions or bell peppers for extra flavor, or use different seasonings to give it a unique twist.

And because it’s so versatile, you can serve it up as a side dish or even use it as a main course if you’re feeling fancy. Plus, with its crispy exterior and tender interior, it’s a great way to get some extra veggies into your diet without feeling like you’re sacrificing flavor or texture.

And let’s not forget about the health benefits – green tomatoes are packed with antioxidants and other nutrients that are great for your overall well-being.

Classic Fried Green Tomatoes

4.7 from 910 votes

A Southern classic, these crispy fried green tomatoes are breaded and fried to golden perfection. Served with a tangy dipping sauce, they make a delicious appetizer or side dish.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Green Tomatoes

4 large green tomatoes
salt

For the Breading

1 cup all-purpose flour
1 cup buttermilk
1 cup panko breadcrumbs
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder

For the Dipping Sauce

1/2 cup mayonnaise
2 tbsp sour cream
2 tbsp lemon juice
1 tbsp Dijon mustard
salt and pepper to taste

For Frying

Vegetable oil for frying

👨‍🍳Directions

1Slice the green tomatoes into 1/4-inch thick rounds.
2Sprinkle the tomato slices with salt and set them in a colander to drain for 10 minutes.
3This will help to draw out excess moisture, which will make the tomatoes crispier.
4Pat the tomatoes dry with a clean towel.
5Set up a breading station with three shallow bowls.
6In the first bowl, place the flour.
7In the second bowl, pour the buttermilk.
8In the third bowl, mix together the panko breadcrumbs, salt, black pepper, paprika, and garlic powder.
9Dredge each tomato slice in the flour, shaking off any excess.
10Then, dip it in the buttermilk, allowing any excess to drip off.
11Finally, coat the tomato in the panko mixture, pressing gently to adhere.
12Place the breaded tomatoes on a wire rack or plate while you finish the rest.
13Heat about 1 inch of vegetable oil in a deep fryer or deep skillet to 350°F.
14Use a thermometer to monitor the temperature.
15If you do not have a deep fryer or deep skillet, you can use a regular skillet with a small amount of oil, but you will need to cook the tomatoes in batches and flip them more frequently.
16Once the oil is hot, carefully place the breaded tomatoes in the oil, being careful not to overcrowd the pan.
17Fry the tomatoes for 2-3 minutes on each side, or until golden brown and crispy.
18Remove the fried tomatoes from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
19While the tomatoes are frying, prepare the dipping sauce by mixing together the mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
20Taste and adjust the seasoning as needed.
21Serve the fried green tomatoes hot, with the dipping sauce on the side.
22Enjoy immediately, while the tomatoes are crispy and the sauce is cold and tangy.

🔧Equipment

Mixing bowl
Cutting board
Knife
Deep fryer or deep skillet
Paper towels for draining

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 700mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 7g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a spicy kick, add cayenne pepper to the breading mixture. For a gluten-free option, use gluten-free flour and gluten-free panko breadcrumbs.

Watch Video Of How Classic Fried Green Tomatoes Works

This classic fried green tomatoes recipe is a staple in our household – we love serving it up at family gatherings or just enjoying it as a quick weeknight dinner.

And because it’s so easy to make ahead of time, you can prepare the coating mixture and slice up the green tomatoes earlier in the day if needed.

Just be sure to reheat any leftovers carefully to keep them crispy and delicious.

❓ Frequently Asked Questions About Fried Green Tomatoes

Q: What are the best types of green tomatoes to use for frying?

The best type of green tomato to use for frying is one that is firm but not too hard, with no signs of yellowing or soft spots.

You can also use other varieties like ‘Georgia’ or ‘Hillbilly’ if you can find them.

Just make sure they’re nice and firm before slicing them up for frying.

Q: How do I get the coating to stick to the tomatoes?

Make sure you’re using enough coating mixture – too little can result in a thin layer that doesn’t stay on during cooking.

You can also try dusting the coated tomatoes with a little bit of cornstarch before frying for an extra crispy coating.

Q: Can I bake these instead of frying?

Yes! Simply coat the tomatoes as instructed and place them on a baking sheet lined with parchment paper.

Bake at 400°F (200°C) for about 20 minutes or until crispy and golden brown.

Q: How do I store leftover fried green tomatoes?

You can store leftover fried green tomatoes in an airtight container in the fridge for up to 3 days.

Just reheat them in the oven or on the stovetop until crispy again.

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