Learn how to make crispy and delicious southern style fried green tomatoes with this easy recipe. Perfect for a summer side dish or appetizer!
As the summer months approach, as do the abundance of crops? Fried green tomatoes are such a popular thing now in the south, everyone's heard of it since seeing the movie!
Sometimes, if we're frying food, I'll get a few just to change things up and have a little something different on the side.
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Why My Recipe
I'm a transplant here in south Louisiana. I've been imported from the UK where you can't even buy a green tomato. Since then, I've done this so many times now and perfected the BEST coating recipe. If I can do it, I know you can!
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Slice tomatoes into ¼" slices.
- Step 2: Lay out and season with salt and pepper. Allow to sit for 30 mintues, then pat dry with paper towels.
- Step 3: Make dredging stations with shallow bowls - First bowl with the flour, Creole seasoning, onion powder and garlic powder. The second with evaporated milk and eggs, and the third with the cornmeal and breadcrumbs.
- Step 4: Dredge each green tomato slice in order.
- Step 5: Allow to rest on a rack while you heat up the cooking oil.
- Step 6: Deep fry for about 3 minutes, until golden brown.
- Step 7: Remove and lay out on paper towels.
- Step 8: Serve with favorite dip.
Hint: Sprinkling the green tomatoes with salt first and letting sit will draw out the moisture from the tomatoes.
Recipe variations and substitute ideas
- Panko Breadcrumbs - instead of ice be
- Cayenne Pepper - to add a little heat.
- Hot Sauce - add to the egg wash if you like heat.
- Canola Oil - use instead of vegetable oil.
- Bacon Grease - If you have enough and want to shallow fry in bacon grease.... I don't blame you.
- Buttermilk - you can use this instead of the evaporated milk.
- Milk - again, instead of the evaporated milk.
Recipe Troubleshooting
- Coating didn't stick - This can happen if you didn't allow a resting period before frying them. Also, if the tomatoes were too wet first.
- Tomatoes were soggy - the cooking oil has to be at 350°F before dropping in the green tomato slices. You also should avoid cooking too many at one time.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Yes, I used an electric fryer - because I like to make my life easier where I can. You could use a skillet or a pan though.
You'll also need a baking sheet and rack.
I have some affiliate links in the recipe card below that explain the equipment I used better.
Related Recipes
How to store leftovers
Store the remaining fried green tomatoes in an airtight container in the refrigerator for up to 5 days. I'd recommend reheating in the oven or air fryer.
I wouldn't recommend freezing them if they're fried already, but if you wanted you could batter them up then freeze them that way.
Mel's kitchen notes
By allowing the coated green tomato slices to sit for a while it helps the coating to adhere to each slice much better, before frying.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Tangy Fried Green Tomatoes
Video
Equipment
Ingredients
- 4 Each Green Tomatoes
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Cup All Purpose Flour
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 Each Large Eggs
- ½ Cup Evaporated Milk
- ¾ Cup Yellow Cornmeal
- ¾ Cup Plain Breadcrumbs
- Vegetable Oil
Instructions
- Wash and slice the green tomatoes into at least ¼" thick slices. Lay out on a rack on a baking sheet.4 Each Green Tomatoes
- Sprinkle each slice of green tomato with salt and pepper, on both sides.1 teaspoon Salt, ½ teaspoon Black Pepper
- Allow to sit for 30 mintues, to draw out extra moisture from the tomatoes.
- Prepare dredging stations. One bowl with the flour, Creole seasoning, onion powder and garlic powder. One bowl with evaporated milk and eggs and one bowl with the cornmeal and breadcrumbs. Mix each bowl well.1 Cup All Purpose Flour, 1 Tablespoon Creole Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 2 Each Large Eggs, ½ Cup Evaporated Milk, ¾ Cup Yellow Cornmeal, ¾ Cup Plain Breadcrumbs
- Pat each green tomato slice with a paper towel. Pass first through the flour, then the egg wash, then finally through the breadcrumbs.
- Lay on the rack, on the baking sheet.
- If you're using an electric fryer (like I do), heat oil to 350°F. If you're using a skillet, add cooking oil to 1" deep and turn on the heat to medium high.Vegetable Oil
- Drop 3 or 4 slices at a time into the hot oil. (Don't overpack or they risk sticking together, it will also drop the temperature of the oil too much).
- Cook for about 3 minutes, then remove to a paper towel lined tray.If you're using a skillet, flip the tomatoes half way.
- Serve with your favorite dip, remoulade sauce is popular.
Notes
Nutrition
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