I make my fried green tomatoes just like my family always did: thick-sliced green tomatoes, seasoned to the max, and coated in a crunchy cornmeal crust that actually stays crispy. No soggy bites here. And because I know how frustrating it can be when a recipe doesn’t turn out right, I’ve broken it down step-by-step to make sure yours come out perfectly golden every time. You don’t need fancy ingredients, just a few pantry staples.
| Yields: | Prep Time: | Cook Time: | Total Time: |
| 16 slices | 25 mins | 10mins | 35mins |
Table of Contents
Ingredients
- Green Tomatoes: These are the star of the show! Their firm texture holds up perfectly to frying. Ripe tomatoes would turn to mush—green ones stay crisp and satisfying.
- Creole Seasoning: You can use any of your favorite spices or seasoning, but this is my go-to. This adds that bold, Southern kick. It turns a simple coating into something crave-worthy.
- All-Purpose Flour: Flour is the first step in building your coating. It dries out the tomato slices and helps the egg adhere better. Skipping it can lead to the breading sliding right off.
- Eggs: Eggs act like the glue. After dipping the tomato slices in flour, the egg helps the cornmeal and breadcrumbs stick, creating that thick, crisp crust you want in every bite.
- Yellow Cornmeal: Cornmeal gives that signature golden crunch on the outside. It’s what sets fried green tomatoes apart from other breaded dishes. That gritty texture toasts up beautifully and locks in flavor.
- Breadcrumbs: Breadcrumbs add even more crunch and texture. They create those irresistible golden edges that make people reach for seconds. You can use standard or panko. For air frying, I recommend standard breadcrumbs. Panko tends to over-brown.
- Canola or Vegetable Oil: You only need this if you are pan frying. For air frying, I use olive oil that I add to a an oil sprayer. For pan-frying, you need a neutral, high-heat oil to fry without burning. Canola and vegetable oil won’t overpower the flavor of the tomatoes, and they get hot enough to make that coating nice and crispy.
What are Green Tomatoes
Green tomatoes are simply unripe tomatoes—they haven’t turned red (or yellow, orange, etc.) yet. They’re usually firm, tangy, and slightly tart, which makes them perfect for frying, pickling, or using in savory dishes.
When shopping, check the grocery store produce section, especially in late spring through early fall. Southern-based chains (like Publix, Piggly Wiggly, or Kroger) often carry them seasonally. If you don’t see them, ask the produce manager—they might be able to order some for you.
Farmers markets are your best bet. Local farmers often pick tomatoes early before they ripen to sell as green tomatoes. Markets are especially great during tomato season (late spring through summer).
Tips for Breading Fried Green Tomatoes (Especially if You’ve Never Breaded Anything Before)
- Set up a “breading station” before you start: Line up three shallow bowls or plates: one with flour, one with beaten eggs, and one with your cornmeal + breadcrumb mixture. Having everything ready makes the process way smoother and less messy.
- Pat your tomatoes dry: After slicing and lightly salting your green tomatoes, blot them with paper towels. Removing moisture helps the coating stick better.
- Go in order—always:
- Dredge each tomato slice in flour (this helps the egg stick).
- Dip it into the egg wash (this helps the final coating stick).
- Press it into the cornmeal/breadcrumb mix until fully coated.
- Use one “wet” hand and one “dry” hand: Use one hand for the flour and breadcrumb steps (dry), and the other for the egg wash (wet). This keeps the breading from clumping all over your fingers. Keep a moist towel nearby. You will thank me later for it.
- Don’t skip the press: When coating in the cornmeal mix, press it gently into the tomato on both sides to help it stick well and get that crunchy finish.
- Let them rest before frying: Once breaded, let the tomatoes sit on a wire rack or plate (I use a big cutting board) for at least 5 minutes. This helps the coating “set” so it won’t fall off during frying.
- Shake off excess: After each step, gently shake off any extra flour, egg, or crumbs. Too much buildup can make the coating heavy and fall off.
How to Make Fried Green Tomatoes
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Slice the green tomatoes into ¼-½ inch rounds. Lay them out on a plate or rack and pat dry.
- Set up your breading station.
- Bread the tomatoes.
- Place the breaded tomatoes on a plate or flat surface to rest for 5 minutes.
- Pan fry or air fry.
Frequently Asked Questions and Pro Tips
You can. Lightly salting the tomato slices and letting them sit for 15–30 minutes helps draw out excess moisture, which helps prevent them from turning out soggy. I don't need to do this, but if you are struggling with soggy texture, I recommend this step.
Use a neutral oil with a high smoke point like vegetable, peanut, or canola oil. Avoid olive oil—it can burn too quickly.
About ¼-½ inch thick slices work best—not too thin that they fall apart, and not too thick that they stay raw in the middle.
For pan frying, make sure the oil is hot enough (about 350 degrees), don’t overcrowd the pan, and place them on a wire rack (not paper towels) after frying so they stay crisp.
For air frying, leave space between each slice. Overlapping will cause steam to build up and make them soft instead of crisp.
They’re best fresh, but you can fry them reheat leftovers in the oven or air fryer to keep them crispy.
In the Air Fryer (Best Option): Air fry for 3–5 minutes at 350 degrees, flipping once halfway through.
In the oven: Bake for 8–10 minutes at 400 degrees until warmed through and crisp again.
Avoid the microwave. It’ll make them soft and soggy—no crunch left.
You can freeze these (before or after frying) and store them tightly covered and sealed for up to 2 months. Thaw in the fridge overnight.
Fried Green Tomatoes Dipping Sauce
I always pair this with my Homemade Remoulade Sauce recipe. Ranch or spicy mayo will work great, too.
More Southern Soul Food Favorites
Southern Baked Mac and Cheese
Southern Cornbread Dressing with Chicken
Southern Candied Yam Sweet Potatoes
Southern Collard Greens
Fried Green Tomatoes
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Ingredients
- 3-4 green tomatoes
- ¾ cup all-purpose flour
- 3 eggs
- ¾ cup breadcrumbs I used standard breadcrumbs. Panko will also work.
- ¾ cup yellow cornmeal
- 1 ½ teaspoons Creole Seasoning Divided into 2 portions ½ teaspoon and 1 teaspoon
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper Optional for spicy
- salt and pepper to taste
- canola or vegetable oil if deep frying
- cooking oil spray if air frying; I use olive oil
Instructions
- Slice the green tomatoes into ¼-½ inch rounds. Lay them out on paper towels or a sheet pan. Pat them dry with paper towels.
- Set up your breading station. Grab three shallow bowls or plates:Bowl 1: Add the flour along with ½ teaspoon of Creole seasoning.Bowl 2: Beat the eggs.Bowl 3: Combine cornmeal, breadcrumbs, 1 teaspoon of Creole seasoning, smoked paprika, cayenne pepper (optional for spicy), salt, and pepper to taste. Taste the mixture, make sure it has enough salt and spice to suit your taste.
- Bread the tomatoes. Work one slice at a time:Dredge in flour and shake off any excess.Dip in the egg wash, coating both sides.Press into the cornmeal mixture until well coated.Pro tip: Use one hand for wet ingredients and the other for dry to avoid clumping everything on your fingers. Keep a moist towel nearby for your fingers.
- Place the breaded tomatoes on a plate or flat surface to rest for 5 minutes.
Pan Frying Instructions
- In a large skillet (I used a 10-inch cast iron), pour in enough canola or vegetable oil to cover the bottom (about 1 ½ - 2 inches deep). Heat over medium to medium-high until the oil reaches 350 degrees. If you don’t have a thermometer, drop in a crumb—if it sizzles right away, it’s ready.
- Carefully add the breaded tomatoes to the hot oil, a few at a time. Don’t overcrowd the pan. Fry for about 2–3 minutes per side, or until golden brown and crispy.
- Transfer the fried tomatoes to a wire rack or paper towel-lined plate to drain. A wire rack will keep them more crispy than a paper towel. As the oil seeps into the paper towel, it will moisten the fried tomatoes and that side will lose some crunch.
- Serve them fresh.
Air Fryer Instructions
- Lightly coat the basket with cooking oil spray to keep things from sticking.
- Place them in a single layer in the basket. Leave space between each slice—don’t stack them. Cook in batches. I could fit 5 in a 7 quart air fryer.
- Spray the tops generously with oil. This helps them crisp up and get golden. Don’t skip this step—dry breading won’t brown properly in the air fryer.
- Air fry at 400 degrees for 10–12 minutes. Flip the tomatoes halfway through and spray the other side with more oil. Cook until both sides are golden and crispy.
- Serve and enjoy.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
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