Dredge the tomato slices by dipping them first in the flour until fully coated. Then into the egg mixture, letting any excess drip off. Finally into the breadcrumb mixture, pressing gently to adhere.
In a large skillet, heat 1/2-inch of oil over medium-high heat until shimmering.
Working in batches, fry the breaded tomatoes for 2-3 minutes per side until deep golden brown.
Transfer the fried tomatoes to a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce!
Pro Tips for Perfection
Use a cast iron skillet if you have one – it holds heat so well for frying.
Don’t overcrowd the pan. Fry the tomatoes in batches so they get crispy, not soggy.
Keep an eye on the oil temp and make sure it stays between 325°F-350°F.
For extra crunch, you can do a double dredge by dipping the tomatoes back in the egg and breadcrumb mixture.
Let the fried tomatoes drain on a wire rack set over a baking sheet to keep them crispy, not soggy.
Fry up any leftover breading bits and sprinkle over the tomatoes for a crispy garnish.
Serving Suggestions
Fried green tomatoes are a Southern delicacy that deserve to be the star of the show! But they also pair beautifully with:
Remoulade or Ranch dressing for dipping
Pimiento cheese or bacon jam as an appetizer
BLTs, po’boys or veggie sandwiches
Salads like Cobb or wedge salads
Grits, greens, biscuits or cornbread on the side
Fried chicken, catfish or shrimp for a real Southern feast
Make-Ahead and Storage
These fried green tomatoes are best enjoyed immediately after frying for maximum crunch. However, you can make them up to 1 day ahead and reheat before serving.
To store leftovers, let the tomatoes cool completely then transfer to an airtight container and refrigerate for 3-4 days. Reheat on a baking sheet in a 400°F oven for 5-10 minutes until heated through and crispy again.
I don’t recommend freezing fried green tomatoes, as the tomatoes can become mushy and soggy when thawed.
Frequently Asked Questions
What’s the difference between fried green tomatoes and fried red tomatoes? Green tomatoes hold their shape and texture much better during the frying process than red, ripe tomatoes. Red tomatoes tend to get mushy and fall apart when fried.
Why do you need to dredge the tomatoes in flour, egg and breadcrumbs? This classic three-step dredging process helps create an evenly crispy, crunchy coating on the outside of the tomatoes. The flour helps the egg adhere, while the breadcrumbs give you that signature crispy texture.
Can I make fried green tomatoes ahead of time? You can make the tomatoes up to 1 day ahead and reheat before serving. However, they really are best fresh out of the fryer when ultra crispy. I’d avoid making them more than a day in advance.
What kind of oil is best for frying? You’ll want to use a neutral oil with a high smoke point like vegetable, canola or peanut oil. Avoid olive oil which can burn at higher temperatures.
There’s just nothing quite like that first bite of a crispy, golden fried green tomato fresh out of the skillet. It’s a taste of summer and the South all wrapped up in one addictively crunchy little package. This is the kind of down-home cooking that brings people together and fills your soul with warmth and comfort.
So pick up some green tomatoes and get frying! I guarantee these fried green tomato slices will be the star of your next picnic, cookout or just a random weeknight dinner. They’re nostalgic, delicious and a true celebration of simple, classic flavors. One bite and you’ll be hooked for life!
More Vegetable Recipes
ADVERTISEMENT
