Fried green tomatoes is a true southern delight, and frankly, it’s the perfect dish for the impatient gardener. It’s super easy to make, and the taste is just out of this world! You can serve it either as an appetizer or a side dish. Either way, you’re sure to get rave reviews from your family and friends because these little bites are simply delicious.

My mother’s recipe for skillet-fried green tomatoes is a staple in our home. I recall being a young girl, watching my mother prepare the dish, and later helping her to fry them up.

My parents would make the meal once every two weeks or so during the summer months when tomatoes were kicking off, and I carried on the tradition with my own kids.

The first time I experimented with making fried green tomatoes on my own, I wound up burning them too badly to eat. Since then, however, one thing has stayed true — giving your tomatoes ample time for their juices to drain is key before breading and frying.

As far as breading goes, you can’t go wrong with a mix of cornmeal and breadcrumbs. I find that this is the best choice for ensuring an even coating on your tomatoes. If you prefer, straight cornmeal works too.

The most important thing to remember before frying green tomatoes is that they should always be cooked over medium heat. If you do not cook them over this temperature, your breading will burn, and your tomatoes will remain soggy! Alternatively, if you allow them to cook at too low of a temperature, they may not become adequately crispy on the outside.

Finally, remember to serve your fried green tomatoes when they’re done cooking. They will lose their crispness quickly and wind up very soggy if you wait longer than five minutes to eat them!

With that said, serve these with a classic cajun remoulade, which you can make easily by combining 1 cup of mayo with: 2 tbsp Creole mustard, 1 tbsp horseradish, 1 tsp garlic powder, 1 tsp Worcestershire sauce, 1 tsp lemon juice, 1/2 tsp Cajun seasoning, 1/2 tsp smoked paprika.

I hope you enjoy this classic Southern dish!

Fried Green Tomatoes

Yes, you can use red tomatoes for this recipe, too—but then it’s not “fried green tomatoes!” Serve these on a platter with a glass of iced tea while munching and sipping on your porch on a sweet summer night. This is a great way to use your Green Beefsteak tomatoes!

• Author: Norann Oleson
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Sides & Sauces

Ingredients

Scale 1x2x3x

• 4 large Green Beefsteak tomatoes
• 2 eggs
• 1/2 cup whole milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1 quart canola oil for frying

Instructions

1. Slice tomatoes ½-inch thick and discard the ends.
2. Whisk eggs and milk together in a medium-sized bowl.
3. Spread flour out on a large plate.
4. Mix cornmeal, bread crumbs, salt, and pepper on another large plate.
5. Dip tomato slices into flour to coat.
6. Then, dip tomato slices into milk and egg mixture; dredge in cornmeal and bread-crumbs mixture to complete coat.
7. Heat ½-inch of canola oil in a large cast-iron skillet over medium heat.
8. Place breaded tomato slices in skillet in batches of 4 or 5. Don’t crowd the tomatoes; they should not be touching each other.
9. When slices are brown, flip and brown other side.
10. When done, remove and drain on paper towels.

Notes

Serve these with a classic cajun remoulade, which you can make easily by combining 1 cup of mayo with: 2 tbsp Creole mustard, 1 tbsp horseradish, 1 tsp garlic powder, 1 tsp Worcestershire sauce, 1 tsp lemon juice, 1/2 tsp Cajun seasoning, 1/2 tsp smoked paprika.

Tomatoes are the most popular plant for home gardeners! With The Everything Tomato Gardening Guide, you’ll have everything you need to know about growing and enjoying this versatile food, from the history and background of the mighty tomato to specific advice on growing, harvesting, and enjoying your hard work! Check it out now.

Have you tried this recipe for Fried Green Tomatoes? It’s so easy and is a southern classic—please tell us how it turned out for you.