Best Fried Green Tomatoes Recipe – Easy 15 Minute Recipe!

Fried green tomatoes might sound like a simple dish, but there’s a bit more to it than just slicing up some tomatoes and throwing them in hot oil. They’re a Southern classic, loved for their crunchy coating and slightly tangy flavor.

With the right combination of ingredients and the proper cooking technique, you will have an appetizer or side dish that is even better than the one served at your favorite restaurant. Best of all, they take only 15 minutes to make!

Although this is a great dish to serve when late season tomatoes have yet to ripen, you can actually enjoy this classic Southern treat any day of the year. All you need is a few firm, green tomatoes.

What Are Green Tomatoes, Really?

When people hear the term fried green tomatoes, they might think there’s a special kind of green tomato that is grown just for frying. Although there are varieties of tomatoes that stay green when they are ripe, like Aunt Ruby’s German Green Tomato, they aren’t grown specifically for frying. (See related article: Growing Aunt Ruby’s German Green Tomato)

Instead, in this case, green tomatoes are simply tomatoes that haven’t fully ripened yet. You can use any variety of tomatoes for this dish; they don’t need to be a variety of green tomato that stays this color when ripe. In fact, the most common tomatoes used for this recipe are large slicing tomatoes like beefsteak tomatoes that just haven’t turned red yet.

The reason unripe tomatoes work so well for frying is because they are much firmer than ripe ones. Therefore they hold up under the heat of frying without getting mushy. You want that crisp exterior, but with a bit of bite still inside.

That is why this recipe is so popular at the end of garden season. When the frost is about to hit and you need to get those green tomatoes off the vine, put them to good use with this recipe!

Choosing the Right Oil for Frying

When it comes to choosing what type of oil to fry the green tomatoes in, it is crucial that you choose the correct one as the oil plays a big role in getting that perfect golden-brown crust.

The best oil to use for this recipe is canola oil. It has a neutral flavor, which means it won’t interfere with the taste of the tomatoes or the coating. Canola oil also has a high smoke point, which is important when you’re frying at high temperatures (like the 375°F you’ll need for this recipe).

Other oils with a high smoke point include peanut oil or vegetable oil, both of which would also work well.

What you want to avoid are oils like olive oil, which have a low smoke point and can burn easily when you’re frying. This would not only affect the taste of your tomatoes, but it could also fill your kitchen with foul smelling smoke.

Therefore, stick to neutral oils with a high smoke point, and you’ll get the crispy results you’re looking for.

Serving Fried Green Tomatoes: Appetizer or Light Meal?

Fried green tomatoes can be served in a variety of ways. You can serve them as an appetizer, a side dish, or even as a light meal.

In the South, they are a popular side dish option at both homestyle and barbecue restaurants. However, they can also take center stage by serving them as the main dish for a light lunch or dinner.

Serve them alongside a cool and refreshing salad or you can even make a sandwich out of them. In fact, fried green tomato sandwiches are becoming popular, especially when you add a little bacon and lettuce for a twist on the classic BLT sandwich.

However, no matter how you decide to serve them, be sure to serve them with your favorite dipping sauce (or two).

Dipping Sauces That Go Well With Fried Green Tomatoes

While fried green tomatoes are tasty on their own, a good dipping sauce can make them even better. There are plenty of options depending on what flavors you like, but here are a few suggestions:

• Ranch Dressing: This is a classic for a reason. The creaminess of ranch pairs perfectly with the crunch of the tomatoes, and the herbs add a nice extra layer of flavor.
• Remoulade Sauce: If you want something with a bit of kick, remoulade is a good option. This is a tangy, slightly spicy sauce that’s often served with seafood, but it’s a great match for fried green tomatoes, too. You can buy it pre-made, or whip up a quick version with mayonnaise, mustard, garlic, and a few other seasonings.
• Hot Sauce: If you’re someone who likes a little heat, you can’t go wrong with a good Louisiana-style hot sauce. The tangy vinegar and spice cut through the richness of the fried coating and give a little extra punch to each bite.
• Aioli: For something a bit fancier, an aioli (which is really just a garlicky mayo) can add a gourmet touch. It’s creamy with just a hint of garlic, which complements the fried tomatoes nicely without overpowering them.

Best Fried Green Tomatoes Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 4 large green tomatoes
• 2 eggs, large
• ½ cup milk, whole or 2%
• 1 cup all purpose flour
• ½ cup cornmeal
• ½ cup Italian bread crumbs
• 2 teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 4 cups canola oil, for frying

INSTRUCTIONS

Place a wire rack over a rimmed baking sheet. Then place paper towels on a large plate or platter and set aside.

Wash and dry the tomatoes. Remove the stem and core. Slice off each end and discard. Then slice the tomatoes 1/2 inch thick. Set aside.

In a shallow bowl whisk the eggs and milk until uniform in color. Set aside. In another shallow bowl add the flour. Set aside. In a third shallow bowl mix together the cornmeal, bread crumbs, salt, and pepper. Set aside.

To coat the tomato slices: work one at a time and dip each slice into the flour and coat both sides. Then dip the flour coated tomatoes into the milk and egg mixture and then dredge then in cornmeal/breadcrumb mixture to completely coat both sides.

Set the prepared tomatoes onto a greased wire rack placed over a baking sheet until you are ready to fry them.

How To Fry Green Tomatoes:

In a large deep skillet or stockpot add the canola oil and place over medium-high heat. Continue to heat the oil until it reaches 375°F (190°C) when tested with a frying thermometer. (Product Affiliate Link: Oil Thermometer)

Place the coated tomato slices in hot oil in batches. You don’t want the tomato slices to touch. Fry until they turn golden brown on one side, then flip and continue to fry until golden brown on the other side.

Use a slotted spatula or spider spatula to remove the tomatoes and transfer them to the paper towel lined plate. Repeat with remaining tomatoes, being sure that the oil temperature reaches back up to 375°F before adding the next batch.

Serve hot with your favorite dipping sauce.

ENJOY!

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