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Fried Green Tomatoes

A Southern favorite, these crispy fried green tomatoes are coated in a flavorful mix of cornmeal and panko breadcrumbs, then fried to golden perfection.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Brunch, Side Dish
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For Breading
  • 1 cup flour Seasoned with salt, pepper, and paprika.
  • 2 large eggs or buttermilk For coating the tomatoes.
  • 1 cup cornmeal For the crispy texture.
  • 1/2 cup panko breadcrumbs To add extra crunch.
For the Tomatoes
  • 4 medium green tomatoes Firm and unripe for best results.
  • vegetable oil for frying About ½ inch deep in skillet.

Method
 

Preparation
  1. Slice the green tomatoes into ¼-inch thick slices.
  2. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry.
Breading Station
  1. Set up three bowls: one with flour, one with beaten eggs or buttermilk, and one with a mixture of cornmeal and panko breadcrumbs.
  2. Dip each tomato slice in flour, then egg, and finally coat thoroughly in the cornmeal-panko mixture.
Cooking
  1. Heat oil in a skillet over medium heat until it reaches 350°F (175°C).
  2. Carefully add the tomato slices to the pan without crowding and fry for 2–3 minutes per side until golden brown and crispy.
  3. Drain the fried tomatoes on a paper towel-lined plate and serve warm with a dipping sauce or in a BLT.

Notes

For optimal crispness, drain on a wire rack instead of paper towels. Refrigerate leftovers in a single layer and reheat in an air fryer to maintain crunch.