Fried Green Tomatoes are extremely popular sliced and fried crunchy bites of tangy green tomatoes. They are totally addictive and easy to make at home!
For great fried appetizers, try Crispy Parmesan Fried Zucchini, Mozzarella Sticks or Onion Rings. They are warm and crispy crowd favorites that will keep everyone happy while dinner is on the way!
Classic Fried Green Tomatoes
Green tomatoes are a great sign that fall is on its way. The cooler weather delivers an abundance of these unripe tomatoes. They are a more firm tomato with a tangy flavor that changes things up from the red tomatoes that filled the summertime menus. The juicy sweet and sour red tomatoes give way to the less moist green tomato. Although it is not a great tomato to eat raw, it is the perfect texture to cook or pickle. Load them up with flavorful batter and fry them for a warm and crisp bite that doesn’t collapse in the process.
Frying green tomatoes is the most common way to cook them. That’s no surprise because they are easy to make at home and taste amazing every time. Simply slice them in even sized slices, dredge through savory batter, then fry them to a crispy perfection. Every bite is filled with an explosion of firm, sour tomato on the inside and the crunch of a perfectly seasoned crust. Add these to your must try fall recipes, because your family will go crazy over them!
Ingredients For Green Tomatoes:
Green tomatoes start this short list of simple ingredients that make up this family favorite appetizer. They are firm enough to hold up to the flavorful fried batter that creates a light and crispy crust. These will be the best fried tomatoes you have ever had!
- Green tomatoes: Firm and acidic slightly sour unripe tomatoes.
- Oil: Canola or vegetable oil is used for frying the tomatoes.
- Eggs: Adds a golden color and crispy texture.
- Milk: Helps the batter stick to the tomato.
- Flour: Adds to the crispiness of the batter and keeps it from soaking up too much oil.
- Salt and pepper: To taste.
- Cornmeal: Adds to the golden coating.
- Breadcrumbs: Adds crunch and flavor to the breading.
- Parmesan: Grated cheese will add nutty flavor to the crust.
- Italian seasoning: A fantastic blend of seasonings. If you want to make your own use a combination of basil, oregano, rosemary, thyme, garlic powder, sage, or coriander.
How to Fry Green Tomatoes:
These amazing bites of crispy fried green tomato are super easy to make from scratch at home. No doubt, they are the most satisfying snack or appetizer you will make this fall!
- Heat oil: In a medium size saucepan add the oil until it is about ½ inch up the sides of the pan. Heat to medium high heat. Slice the tomatoes ¼ inch thick.
- Prepare batter: In a small bowl add the eggs and whisk. Gradually add in the milk. In another small bowl add the flour, salt and pepper. In another small bowl add the cornmeal, bread crumbs, Parmesan cheese and Italian seasoning.
- Dredge: Dip each tomato slice first in the flour, then coat in the eggs, and lastly the cornmeal mix. Add the tomatoes to the pan of oil and cook for 2-3 minutes until crispy and golden brown. Finally, remove with a slotted spoon and let cool.
Tips for Classic Fried Green Tomatoes:
Fried Green Tomatoes are a delicious start or side to any meal. They are tried and true crowd-favorites that are bursting with vibrant flavor.
- Green Tomatoes: Since the star of this recipe is the green tomato, be sure to choose tomatoes that are all green. Any red on the tomato means they have started to ripen. Red tomatoes are more moist and will interfere with the crispy crust you are trying to achieve.
- Reheat: Warm up leftovers in a toaster or oven at a low temperature (below 350 degrees) until they are heated throughout. For best results, do not microwave or the fried tomatoes will be chewy, not crisp.
- Cold batter and hot oil: Keep your batter cold and your oil hot to make the most crispy and light fried green tomatoes. If the oil is too cool, the tomatoes will soak up too much oil. However, if the oil is too hot they will burn. To be sure your oil is just right, use a thermometer to make sure the oil stays around 350 degrees or medium-high heat.
What to Serve:
Classic fried green tomatoes are so satisfying just the way they are. It is hard not to eat them all right out of the skillet! However, they do not have to be served alone. Actually, they pair well with many dishes. Here are a few ideas on ways to serve these insanely delicious tomato bites.
- Caprese Twist: These tomatoes are a fantastic way to liven up those summer Caprese recipes and transition them to fall. For example, try a tangy twist on a Caprese salad, Farro Caprese Salad, or Chicken Caprese Macaroni and Cheese.
- Dipping Sauce: Dip in tabasco sauce, Tzatziki Sauce or remoulade sauce for a creamy burst of flavor.
- Serve with: While at first glance this recipe may seem like a perfect appetizer or afternoon snack, they also pair well with Eggs Benedict for breakfast or Lobster Mac and Cheese at dinnertime.
- Buttermilk: Leave out the egg and soak tomatoes in buttermilk instead of regular milk. Additionally, let them soak in the buttermilk for a couple of minutes before dredging them through the batter mixture.
Can You Make Ahead Fried Green Tomatoes?
These bite size appetizers are easy to make ahead. Simply dip them in the breadcrumb mixture and freeze until you are ready to fry them. The best way to freeze them is to place them on a baking sheet in a single layer for about 15 minutes. Then, they can be easily transferred to a Ziploc bag to continue freezing. They do not need to be thawed before frying.
More Crowd Favorite Appetizers:
- Awesome 7 Layer Dip
- Tzatziki Sauce
- Grilled Coconut Lime Pineapple
- Easy Chipotle Honey Meatballs
- Addicting Bean Dip
Fried Green Tomatoes
- oil for frying
- 4 green tomatoes firm
- 2 eggs
- 1/4 cup milk
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs
- 2 Tablespoon grated parmesan
- 1 tablespoon Italian seasoning
- In a medium size saucepan add the oil until it is about ½ inch up the sides of the pan. Heat to medium high heat. Slice the tomatoes ¼ inch thick.
- In a small bowl add the eggs and whisk. Add in the milk. In another small bowl add the flour, salt, and pepper. In another small bowl add the cornmeal, bread crumbs, parmesan cheese, and Italian seasoning.
- Dredge each tomato slice first in the flour, then coat in the eggs, and lastly the cornmeal mix. Add the tomatoes to the pan of oil and cook for 2-3 minutes until crispy and golden brown. Remove with a slotted spoon and let cool.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Did I miss something? After I coated in flour mixture the bread crumb/corn meal didn’t stick. Should I dredge in eggs again before last step?
I’m so sorry, that needs to be fixed! You dip them in the flour, then the eggs, and then the cornmeal mixture!
The recipe card directions (and preceding explaination undrr ‘dredge’) say to dip tomatoes 1st in egg, then flour, and then breadcumb mixture. Someone in the comments asked about this order, and you indicated the directions were wrong and needed to be fixed – but they haven’t been. I almost had the same recipe failure they did, but fortunately read the comments while prepping. Please update so food isn’t wasted! Thank you – the tomatoes sound delish!
Hello! It’s been fixed! 🙂
We cooked these and our family loves them