Tulo

Fried Green Tomatoes Recipe

Classic Southern fried green tomatoes with a crisp cornmeal crust - firm, tart green tomatoes sliced, breaded, and pan-fried until golden.
Photo by Doğu Tuncer on Pexels

Unripe green tomatoes are firm and tart, so they hold their shape in the pan instead of collapsing into mush the way a ripe, juicy tomato would.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 3 large large green tomatoes, sliced ¼-inch thick
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup cornmeal
  • 1 tsp salt
  • 1/2 cup vegetable oil, for frying

Nutrition per serving

Calories
276
Protein
8g
Carbs
41g
Fat
9g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Set up a breading station: flour in one shallow dish, beaten eggs in a second, cornmeal mixed with salt in a third.
  2. 2Pat the tomato slices dry with paper towels.
  3. 3Dredge each slice in flour, then egg, then press into the cornmeal to coat both sides.
  4. 4Heat the oil in a large skillet over medium-high heat until shimmering.
  5. 5Fry the tomatoes in batches, 3-4 minutes per side, until deeply golden.
  6. 6Drain on paper towels or a wire rack and season with a little extra salt while still hot.

Tips & variations

  • Don't crowd the pan, too many slices at once drops the oil temperature and the crust turns greasy instead of crisp.
  • A wire rack over a sheet pan keeps the bottom crust from steaming and going soft the way paper towels can.

Storage & reheating

Best eaten fresh. Leftovers keep 1-2 days refrigerated; reheat in a dry skillet or oven to re-crisp, microwaving makes the crust soft.

Tips from the Tulo kitchen

  • Salt the sliced tomatoes lightly and let them sit on paper towels for 10 minutes before breading, it pulls out excess moisture that would otherwise make the coating soggy.
  • Keep the oil at a steady medium-high heat, testing it with a pinch of cornmeal, it should sizzle immediately without smoking.

FAQ

Can I use ripe red tomatoes instead?

Not well - ripe tomatoes are too soft and juicy and will fall apart in the breading and the pan. This recipe specifically needs firm, unripe green tomatoes.

Can I bake these instead of frying?

Yes, though the crust is thinner and less crisp. Bake at 425°F on a well-oiled sheet pan for about 15 minutes per side, or use an air fryer at 400°F for 8-10 minutes per side.