Fried Green Tomatoes

Fried green tomatoes are synonymous with Southern cooking, but truth is, they likely didn’t originate here. You may be surprised to learn they can be traced back to Jewish cooking in the Mid and Northwest at the turn of the last century. So how did they become known as a Southern food? You can thank Fannie Flagg’s novel, Fried Green Tomatoes.

The idea behind them is a practical one. If you’ve ever grown tomato plants, you know sometimes it seems like it takes forevvvver for them to ripen. Not so long ago, when people didn’t have air-conditioned grocery stores full of food on every street corner, you grew your own food and made due with what you had. Green tomatoes are simply unripe red tomatoes and they are perfectly edible. In fact, their firm texture and tart flavor hold up beautifully to frying, offering a satisfying crunch with every bite. When paired with the right blend of seasonings and a golden cornmeal crust, they become the kind of snack or side dish that disappears from the plate before you know it. Everything tastes better fried, right?

How to make fried green tomatoes

1. Heat about two inches of vegetable oil in a large skillet over medium-high heat until the oil temperature reaches 375 degrees F. Temperature is really important here — too cool, and your tomatoes will absorb oil and turn soggy; too hot, and the outside will burn before the inside cooks through.
2. Sprinkle the tomatoes with salt and pepper to flavor them from the inside out.
3. Get out your three dishes and line them up in a row to create a dredging station. This recipe uses a three-step dredging process. In the first shallow bowl, mix together the flour and garlic powder —this creates a base for the egg wash to cling to.
4. In the second dish, beat together the eggs and milk. The egg and milk bind the coating and ensure the cornmeal sticks evenly.
5. In the third dish, mix together the cornmeal, cayenne pepper and paprika. The cornmeal mixed with cayenne adds that final kick of spice and signature crispy texture.
6. Start by coating the tomato slices in the flour mixture first. Then dip them in the egg wash. Finally, dredge the slices in the cornmeal coating.
7. Fry the breaded tomato slices in batches to avoid crowding the skillet. Overcrowding can drop the oil’s temperature and lead to uneven cooking. Cook each slice for 2–3 minutes per side until you achieve that perfect golden crust. 
8. Once they’re done, let the fried green tomato slices rest on a paper towel-lined plate to soak up any excess oil. A final sprinkle of salt and pepper is the finishing touch.

Storage and reheating instructions

Storage. Let the fried green tomatoes cool completely. Place them in an airtight container, separating layers with parchment or paper towels to absorb moisture. Store in the fridge for up to 3 days.

Reheating. To reheat in the oven, preheat the oven to 375°F. Place the tomatoes on a wire rack over a baking sheet (or directly on a parchment-lined sheet). Bake for 8–10 minutes, flipping halfway through, until hot and crisp. In an air fryer, preheat the air fryer to 375°F. Place the tomatoes in a single layer (don’t overcrowd). Heat for 4–6 minutes, flipping halfway through. I don’t recommend using the microwave. While quick, the microwave makes the coating soggy.

I don’t recommend freezing fried green tomatoes. Freezing will change the texture of the tomatoes, making them mushy and watery.

Frequently asked questions

Serve fried green tomatoes with

• Homemade Buttermilk Ranch Dressing
• Homemade Remoulade Sauce
• Chipotle Pepper Spicy Pimento Cheese Spread
• Mississippi Comeback Sauce