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Fried Green Tomatoes

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The perfect summer side for those outdoor picnics, cookouts, and more!

I hardly ever seen fried green tomatoes on a menu anymore. Are they not as popular or something? Maybe it’s something more popular in the south?

Either way, at least I have this recipe for fried green tomatoes in my arsenal so whenever I stumble upon green tomatoes, I’ll know what to make with them!

The outer crust is so crispy and the inside is soft and cooked to perfection. I love me a good fried green tomato :)

This whole stack needs to be in your mouth, except you might burn yourself so maybe let’s just do half a stack.

I’m totally going to go eat my weight in fried green tomatoes now.

Fried Green Tomatoes

Crispy fried green tomatoes are a perfect summer side!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 tomatoes
Author: Julie Chiou
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  • 3 large green tomatoes, sliced into 1-inch thick slices
  • ½ cup panko breadcrumbs
  • 1 cup Italian breadcrumbs
  • ½ cup cornmeal
  • 2 teaspoon kosher salt
  • 2 teaspoon pepper
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 4 cups vegetable oil

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • In a shallow dish, mix together both kinds of breadcrumbs, cornmeal, salt, and pepper. Stir to combine.
  • In another shallow dish, mix together buttermilk and eggs.
  • Line a baking sheet with parchment paper.
  • Dip a green tomato slice in the egg wash mixture then cover with breadcrumb mixture, lightly pressing it onto the tomato. Shake off excess and gently place on prepared baking sheet. Continue until all slices have been coated.
  • In a deep pot, bring vegetable oil to 350 °F using a thermometer.
  • Fry two to three tomatoes at a time, you don't want to crowd the pot too much. Fry each side 3-4 minutes on each side, until golden brown, then flip over and fry the other side.
  • Place on a plate lined with paper towels to let excess oil drip off. Repeat until all tomatoes have been fried.
  • Serve hot with your favorite sauce. We created a mayo and ketchup based sauce.


Serving: 1 tomato | Calories: 731 kcal | Carbohydrates: 16 g | Protein: 4 g | Fat: 75 g | Saturated Fat: 60 g | Trans Fat: 1 g | Cholesterol: 30 mg | Sodium: 575 mg | Potassium: 154 mg | Fiber: 2 g | Sugar: 3 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Appetizer, Side Dish
Cuisine: American
Keyword: side dish ideas


Recipe Rating

Kathryn Walters

Wednesday 11th of April 2018

Your recipe sounds great! I live in Southern California's High Desert. I can't find any green tomatoes in the stores. I'm going to try to grow some tomatoes hanging from a laundry basket as soon as I can find one with big enough holes in the sides. I really miss home grown tomatoes but with such a small patio area there's no room for a garden. Wish me luck! ?

Julie Wampler

Wednesday 11th of April 2018

Good luck!

D Lynch

Saturday 13th of August 2016

I am an OLD southern girl :) been making fried green tomatoes for years. Here's a couple things I do. After slicing tomatoes for frying, sprinkle with salt on both sides and let set for at least 30 minutes (longer will not hurt a bit), then pat dry before taking the next step. This draws out the liquid in the tomatoes and makes the coating even more crunchy. The next step, coat with cornstarch before dipping into egg mixture, or whatever wet coating you prefer, I hear some people use milk.....whaaaat? The cornstarch and the wet coating acts like a glue for good ole last crunchy coating!!!

Linda Wiseman

Saturday 6th of August 2016

I'm going to make fried green tomatoes for the first time! Your recipe looks amazing! Thanks for sharing it.

Marry Joan

Wednesday 15th of April 2015

OMG i love it ! i´m making your recipe and my family liked. thank you for the tips here is tomatoes everyday :D


Friday 5th of July 2013

This sounds pretty easy & my husband just love tomatoes. But he is lactose intolerant, do you think I can substituted the buttermilk with almond milk?


Friday 5th of July 2013

Yes, that'd be fine!