Crispy Fried Green Tomatoes – Golden, Crunchy & Southern Classic
Learn how to make Crispy Fried Green Tomatoes that are perfectly golden and crunchy on the outside, tender on the inside. This Southern classic is perfect as an appetizer, side dish, or snack. Serve with your favorite dipping sauce for an irresistible treat everyone will love!
Equipment
- Heavy skillet or cast iron pan
- Tongs and slotted spoon
- Mixing bowls and shallow dishes
- Paper towels (for draining)
- Optional: frying thermometer
Ingredients
- 4–5 firm green tomatoes, sliced ¼–½ inch thick
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder (optional)
- 2 large eggs or ½ cup buttermilk
- ¾ cup cornmeal (or panko for extra crunch)
- ¼–½ cup vegetable, canola, or peanut oil for frying
- Optional: lemon wedges, remoulade, or aioli for serving
Instructions
- Prepare Tomatoes: Slice tomatoes evenly and pat dry. Lightly season with salt and pepper.
Set Up Dredging Station:
- Dish 1: Flour mixed with salt, pepper, paprika, and garlic powder
- Dish 2: Eggs beaten or buttermilk
- Dish 3: Cornmeal (or panko) mixture
- Coat Tomatoes: Dip each slice in flour, then egg/buttermilk, then cornmeal, ensuring even coverage.
- Fry: Heat oil in skillet over medium-high heat (about 350°F / 175°C). Fry tomatoes in small batches until golden brown, 2–3 minutes per side.
- Drain: Remove with slotted spoon and place on paper towels.
- Serve: Enjoy immediately for maximum crispiness. Serve with lemon wedges, remoulade, or aioli.
Notes
- Use firm, unripe tomatoes to maintain structure.
- Pat tomatoes dry before dredging to avoid soggy coating.
- Fry in small batches to keep oil temperature steady.
- Optional: mix spices or grated Parmesan into cornmeal for added flavor.
- For a healthier alternative, lightly spray coated slices with oil and bake at 425°F (220°C) for 15–20 minutes.