๐ Fried Green Tomatoes
Serves 4 | Prep: 15 min | Cook: 10–12 min | Total: ~30 min
๐ Ingredients
3–4 medium green (unripe) tomatoes, firm and slightly underripe
1 tsp salt (for drawing out moisture)
1 cup (120g) yellow cornmeal (or fine corn flour)
½ cup (60g) all-purpose flour
1 tsp paprika (smoked or sweet)
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
2 large eggs, beaten
¼ cup milk or buttermilk (for egg wash)
Vegetable oil, for frying (canola, sunflower, or peanut oil work well)
๐ Optional Dips: Comeback sauce, ranch, remoulade, or spicy mayo
๐ฉ๐ณ Step-by-Step Instructions
1️⃣ Prep the Tomatoes
Slice tomatoes into ¼–½ inch thick rounds.
Arrange on a wire rack or paper towels.
Sprinkle both sides with salt and let sit 10–15 minutes.
Pat very dry with paper towels — removing excess moisture prevents sogginess!
๐ก Why salt first? Draws out water so coating sticks better.
2️⃣ Set Up Your Dredging Station
In three shallow bowls:
Flour mixture: Combine flour, paprika, garlic powder, onion powder, and black pepper
Egg wash: Whisk eggs + milk/buttermilk
Cornmeal: Place in third bowl
๐ Work in batches — keep one hand wet (egg), one dry (flour/cornmeal) to avoid clumping.
3️⃣ Dredge the Slices
For each tomato slice:
Coat in flour mixture (shake off excess)
Dip in egg wash
Press into cornmeal, turning to coat evenly and gently press so it sticks
๐ง Pro Tip: Let coated slices rest 5 mins — helps coating adhere during frying.
4️⃣ Fry to Golden Perfection
Heat ½ inch of oil in a large skillet over medium-high heat (~350°F).
Test with a pinch of cornmeal — it should sizzle immediately.
Fry in batches (don’t overcrowd!) 2–3 minutes per side, until deep golden brown.
Drain on a wire rack or paper towels.
๐ฅ Don’t press down! — Keeps juices inside.
5️⃣ Season & Serve
Lightly sprinkle with extra salt while warm.
Serve immediately while crispy!
๐ฝ️ Serving Ideas:
With comeback sauce (mayo + ketchup + hot sauce + spices)
On a biscuit with pimento cheese
As a BLT upgrade — swap bacon or add alongside
Over creamy grits for a Southern brunch masterpiece
๐ Variations & Pro Hacks
๐พ Gluten-Free? Use GF flour blend + cornmeal
๐ถ️ Spicy Kick: Add cayenne or cajun seasoning to the cornmeal
๐ง Cheesy Coating: Mix ¼ cup grated Parmesan into the cornmeal
๐ง Make-Ahead Magic: Prep coated slices and refrigerate up to 2 hours before frying
๐งผ Cleaner Fry: Use an air fryer at 375°F for 12–15 mins (spray with oil) — less mess, still crisp!
๐ง Why Green Tomatoes Work Best
Firm texture – Holds shape when sliced and fried
Low sugar, high acid – Bright, tart flavor balances richness
Absorb seasoning well – Unlike ripe tomatoes, they don’t release as much juice during cooking
And if you don’t have green ones?
Ripe tomatoes will work, but they’re juicier and softer — expect more breakage and less crunch.
❤️ Final Thought: More Than a Side Dish — It’s a Celebration of Imperfection
Fried green tomatoes teach us something beautiful: you don’t have to be fully ripe to shine.
They take what might be overlooked — the last holdouts on the vine, the ones not quite ready — and turn them into something golden, bold, and deeply delicious.
So next time you see those green tomatoes lingering in your garden…
Slice ‘em up.
Coat ‘em.
Fry ‘em with love.
Because sometimes, the best things in life aren’t perfect — they’re just perfectly prepared. ๐