Fried Green Tomatoes Article -
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Fried Green Tomatoes

There are more methods for making fried green tomatoes than you can shake a cast-iron skillet at. But here are some rules of thumb!

Frying Basics

Your tomatoes will hold up best if you cut them horizontally in ¼-inch thick slices. If you like, you can sprinkle a tiny pinch of sugar on each slice to chase away any lingering bitterness.

Before frying, simply dredge the slices in seasoned flour--or make a thicker breading: dip the slices lightly in flour, then in beaten egg, and then give the tomatoes a good coating of breadcrumbs, cornmeal, or cracker crumbs.

For real down-home flavor, fry them in bacon grease (or a mix of bacon grease and vegetable oil). But regardless of what kind of fat you use, make sure it's good and hot (375 degrees F/190 degrees C) for golden-brown and crispy results.

When Is a Green Tomato Ready?

Not all green tomatoes are alike. In fact, when those shiny emerald orbs first begin to appear on the vines, they're not yet edible. The best-tasting green tomatoes are those that have reached full maturity with just the faintest hint of a red blush about the flesh. They'll have a firm texture with a pleasantly acidic bite and just a hint of tomato flavor.

Once picked, mature green tomatoes can keep for weeks, slowly edging towards redness. If you do want to store them long-term, arrange them in a single layer in a cool (but not cold) place and check them frequently: one bad tomato can spoil the whole batch.

The Perfect Shade of Green

At the beginning of tomato season in Italy, green and barely-pink tomatoes start showing up in salads. The firm texture of these tomatoes makes them great for grilling, too: perk up your grilled meats by sizzling up some tart green tomato slices, lightly brushed with olive oil, right alongside them. Green tomatoes also make a mighty tasty side dish when they're baked until soft and seasoned with a little butter, chopped herbs and salt. You can also try them in salsas, soups, and vegetable sautés.

You'll be amazed at the chameleon-like quality of green tomatoes in desserts. With a little creative seasoning, green tomato pie tastes just like apple pie, and green tomato cake is just a moist and delicious spice cake with a secret. Green tomatoes have also been known to show up in jars of homemade preserves. When you add some sugar, the flavor of green tomatoes becomes quite neutral, and when mixed with other fruit, they become a wonderful way for economical cooks to stretch out a batch of jam or mincemeat.

Jul. 27, 2009 6:31 am
I've been thinking about using up my green tomatoes. Thanks for the easy reference!
Jul. 28, 2009 10:06 am
I've been dying for my tomato plants to produce nice big green tomatoes so I could fry them up! I remember my mom making these when I was little. Does anybody know of a great dipping sauce, or sandwich dressing for fried green tomatoes? Also, I've been wanting to try fish tacos; a small voice in the back of my head says to put fried green tomatoes in them! ??
Jul. 28, 2009 10:41 am
I've been enjoying fried green tomatoes for 2 weeks now, courtsey of my neighbor's dog who broke off two of his tomato plants! I fry my up after I've dredged them in a cornmeal and flour mixture. I make a dipping sauce using 1/2 sour cream, 1/2 mayo and some creole seasoning stirred in. Adjust seasoning to your taste. Works great on fried zucchini too!
Jul. 30, 2009 7:11 am
I grew up watching Mother wait until fall, when the green tomatoes on the vine will not ripen before frost. I never heard of picking them in the summer.
Jul. 30, 2009 2:00 pm
This is probably one of my favorite foods, ever! Love fried green tomatoes,very easy and simple to make. I just coat them with cornmeal, maybe a little salt and pepper and fry them up :]
Aug. 1, 2009 10:58 am
A very dear friend of mine dredges his green tomato slices in nothing but House Autry Seafood Breader Mix. Believe it or not, they are DELICIOUS!
Aug. 2, 2009 8:41 am
I wait eagerly every year for the first green tomatoes to be just ripe enough to fry... I like to dip them in an egg and lemon juice mixture, then in a combination of flour, salt, pepper, garlic and parmesan. Possibly my favorite food!
Sep. 10, 2009 10:20 pm
Mmm, delicious. I use a egg and milk mixture to dip them. Then coat in flour, cayenne pepper, salt, basil, and lightly fry in asian garlic oil. Gives it a nice twist!
Oct. 10, 2009 6:43 am
Thank you for the recipe's on fried green tomatoes. A little late for this year,But I will be able to use next year
Oct. 10, 2009 7:42 am
I have been eating fried green tomatoes for many years(since I was a little girl and I am now 53) NO need for any dipping sauce. If you fry them up correctly they will have a wonderful flavor by themselves.
Nov. 2, 2009 5:37 pm
Love em!! I dip them in beaten up egg and Panko breadcrumbs. Then fry. Delicious.
Jan. 24, 2010 12:24 pm
mama use to cook my favorate fried green tomatoes esp. inj summer whe3n the tomatoes got big and green she sliced them and rolled in flour and salt and pepper and they were delicious
Jan. 26, 2010 10:27 pm
i was born in indiana & ive eaten these for many many years. i get them very green ,slice & dredge in flour, salt & pepper & theyre ready to eat. fry to golden brown in very hot oil
Feb. 21, 2010 4:57 am
I like to coat eggplant with pancake flour. Going to try it on fried green tomatoes. thanks for giving me the idea.
Mar. 14, 2010 2:10 pm
Paula Dean has a creole mustard sauce that makes anything good, but especially fried green tomatoes ,and fried asparagus!
Mar. 20, 2010 5:22 am
I get green tomatoes from my next door neighbors at the end of summer,beginning of fall.When I tried frying them I enjoyed them,but they weren't good enough to share with my neighbors.I found out I was missing the breadcrumb step when I saw Martha Stewart make them on her show.This year I hope to make the classic recipe and bring my nice neighbors back some of their green tomatoes fried to a delicious golden brown! After I've perfected the basic recipe,I will try some of the variations above.Fried asparagus sounds good!
Apr. 24, 2010 12:35 pm
The tomatoes need to be firm, not necessarily green. When you visit the grocery store or farm stand, pick out the firmest red or reddish-green tomatoes. After slicing them sprinkle with sugar on both sides. Then dredge them well in flour seasoned with salt & pepper (and some dried basil if you have it). Fry them in a pan with some canola oil until golden brown on both sides. Drain on paper. That's it.
May 19, 2010 10:59 am
Thank you, I have been looking for a good fried green tomato recipe for a long time, and thanks to everybodys input I think i've got more then one.
Jun. 23, 2010 7:36 am
I can only say that the recipes on Allrecipes taste a lot better than any others. Thanks for giving me the chance to read this and look at the recipes on here.
Sheri Whittier 
Jul. 6, 2010 6:36 am
Those all sound delicious, I have never tried a fried green tomato, but I am DYING to try them! I love tomatoes! I live in Va and I dont know where to get green tomatoes! I live in an apt. so i dont have a yard, which sux! Anyway my mouth was watering after reading all your blogs, I hope get the oppurtunity to try a fried green tomato soon!
Jul. 23, 2010 9:43 pm
I have been eating fried green tomatoes for years. We use Krusteaz Bake & Fry coating mix. Mix up some egg and milk dip them in the wet mixture first then the bake & fry. Fry them up till there golden brown,salt if you like.yum yum.
Jul. 31, 2010 12:42 pm
I am almost 70 years old and have been eating fried green tomatoes for as long as I can remember. Easiest way to cook for a large crowd. Sliced tomatoes. Dip in eaten egg then into seasoned flour. Let them rest about 2 to 5 minutes. Turn on oven to 450. Use heavy cookie sheet. Pour in oil or bacon grease to about an 1/8" deep. Let pan heat until oil is really hot. Pull out rack and carefully place tomato slices on cookie sheet. Let cook for about 4 - 5 minutes. Carefully pull out oven rack and turn over the browned tomato slices. Let brown. These are so good. Lightly salt. My family love them for breakfast and dinner.
Sep. 11, 2010 12:23 pm
I was raised in Texas on my Granny's recipe, and still love it best. I coat the slices in a mixture of flour, cornmeal, salt and pepper. Then fry in bacon grease. The flour mixed in gives it a great texture, and the coating stays on better too. Nowadays, I use Canola Oil, for better heart health. Still really yummy. But....every once in awhile we decide to live on the edge, and use the B G. M--m -m - good!
Sep. 15, 2010 6:30 am
I've always wanted to try these. Is there a particular variety of tomato that works best?
Sep. 16, 2010 11:29 am
I've ate fried green tomatoes for years. I want a real firm tomato green or just starting to turn. Slice real thin. Melt butter in skillet dip tomatoes in egg/milk mixture than dip in flour, salt, pepper. Fry in melted butter until crispy. May need to add more butter while frying. I also fry mushrooms the same way. Very good. My grandchildren now wait for late summer/early fall to enjoy the fried tomatoes.
Oct. 1, 2010 4:08 pm
I read all the above entries and didn't see anything that resembles my family recipe. Try them with flour, brown sugar, salt, and pepper. taste the mixture to make sure it's sweet. fry is vegetable oil and enjoy.
Oct. 17, 2010 4:33 pm
I love fried green tomatoes but haven't had any for years. I just dip them in egg and then flour and fry. then add a little salt. My friend likes green tomato pie. I had never heard of it before but now I have a recipe i'll have to try it.
Oct. 18, 2010 8:32 pm
To DECAFinNW, regarding the dipping sauce for Fried Green Tomatoes...we order them frequently at Lucille's Smokehouse Bar-B-Que in Southern Calif. They serve them with a Red Pepper Cream Sauce...wonderful!
Nov. 6, 2010 2:47 pm
I've eaten fried green tomatoes for years. I only coat them with egg and white corn meal. I use olive oil these days and then I make a corn meal gravy to pour on top. Just substitute white corn meal for the flour and cook as usual. I have found that any firm tomatoe will work including ripe ones. Enjoy a bit of the taste of the south.
Nov. 24, 2010 3:23 pm
The perfect dipping sauce is sour cream with dill weed!
Nov. 24, 2010 7:49 pm
My mom always put crumbled feta cheese mixed with walnuts and a little honey from our beehive to help it stick together and give a nice mild sweet taste. DELICIOUS on fried green tomatoes. Just put a TB. on each FGT and it is soo good! :)
Nov. 24, 2010 7:54 pm
Thats chopped walnuts in the above statement!
Dec. 7, 2010 6:20 pm
haven't tried them yet,but will give them a try!
Dec. 13, 2010 1:33 pm
Mar. 19, 2011 11:01 am
Just dredge them in flour seasoned with salt and pepper. When they are done frying, place them on a plate covered with a paper towel. Sprinkle with a little salt and add a small dab of butter... I can't wait for summer!
Mar. 23, 2011 6:31 pm
I slice them kinda thin, melt margarine or butter in a pan, cover both sides of the green tomato and fry them in the pan. Sooooo good!
Mar. 26, 2011 8:05 pm
—>KAYDEE! —>from Lucille and me... PLEASE post your CORN MEAL GRAVY recipe! I'm sittin' here in temps in the teens in late March when most of the world is Springing...and reading about FGTs has made me feel at home. "Home" is Northern Virginia, and FGTs are "One of My Favorite Things!"
Mar. 30, 2011 4:58 pm
I use a mixture of thousand island dressing and creamy horseradish sauce for the green tomato dip. Simply delicious.
Apr. 6, 2011 11:28 am
I have been told that you can cut up a regular cucumber and cook it like fried green tomatoes and they are wonderful.
Apr. 12, 2011 5:02 pm
I've eating fried green tomatoes forever. I love 'em. I learned to make them from dad who used flour, salt and pepper for the breading. Then fry in bacon grease. It's good as is but we always have them for breakfast along with scrambled eggs n cheese, salmon patties, bacon, biscuits and syrup on the side. The best breakfast!!
Apr. 28, 2011 7:10 am
Fried green tomatoes are my favorite food! In the summer when my garden in going good, we like to cut up green tomatoes, squash and potatoes, then dredge them in a mixture of flour, cornmeal, salt, pepper and granulated garlic and fry it all together. Sometimes even add some okra to it.
Jul. 12, 2011 10:53 am
After a particularly bad rain storm a couple of years ago we lost almost half of our tomato plants...or so we thought, my resourceful fella decided we should try 'to make lemonade out of the lemons' so to speak.We brought all the damaged plants into the house and cut off about 15 pounds of really green tomatos, waited a couple of days to figure out what we should do with them and started playing around with spice combos and the bbq grill. We sliced the tomatos horizontally for the best sturdiness and then coated one side with cajun type spices and then placed them on a medium heat grill, once we flipped them we then seasoned the other side. We made a dipping sauce of mayo and Franks Redhot sauce. The first time we made them it was just family, once we realized how amazing they were we started to share...they are so tasty, Thus began a yearly vigal waiting for the first batch of the year big enough to grill.
Ronald Merritt 
Jul. 14, 2011 4:49 pm
Dip your green tomatoes in Trader Joe's Cornbread Mix! OMG...............You'll make an entire meal of FGT!!!!!
Aug. 22, 2011 12:21 pm
As 1 of the commenters said abt. cucumbers..........We always had fried cucumbers,just peel & slice length-ways.From there do as for fried green tomatoes..All my mother & now I have ever used is flour ,salt & pepper,I've never liked any other ingredient in the dredge,just the tried & true. Used to we,too,waited til end of summer,but not anymore,my precious husband always comes & asks me if I'm ready for FGT...when I am he'll bring them in or I'll get them myself,but this is only after we know for sure there are plenty of others to ripen. My husband & none of my kids ever liked them. As a child we sometimes had them out of necessity..maybe thats why they never liked them,they never had to EAT them.when as a child some of my mother's sisters & husband's would show up unexpected( this was over 60 yrs ago) didn't need an invite but my poor mother couldn't relax until she decided she would have to have FGT.Every one loved them & would have turkied if they knew my mother was so worried,as wh
Sep. 11, 2011 1:00 pm
i crush the cheese flavored saltines with a rolling pin and coat my tomatoes with it.yummy...
Sep. 11, 2011 8:19 pm
Try using Onion Ring Batter. Absolutely delicious!!!!
charlotte clark 
Nov. 14, 2011 3:39 pm
my mouth is already watering! i cannot wait to taste this! thanks for the recipes! i love to try new recipes during the holidays : )
Jan. 9, 2012 6:41 am
Gracias! Ahora ya tengo muchas recetas de jitomates verdes fritos!
Jan. 16, 2012 9:00 am
Many years ago I read a recipe in Gourmet Magazine for fried green tomatoes. Just dredge in flour, salt and pepper with about 2 T. corn meal. After frying, sprinkle with brown sugar - it doesn't need a lot - just a sprinkle. No dip needed!
Feb. 1, 2012 5:03 pm
I want to know if I could use winter store-bought tomatoes, which taste nothing like fresh summer tomatoes and are usually VERY firm, and fry them like fried green tomatoes. Would they taste good?
Feb. 3, 2012 4:20 am
Fried Green Tomatoes? Down here it has always been... Green Fried Tomatoes
Feb. 8, 2012 4:19 pm
I can't see why not, I guess it's all about your taste...
Feb. 23, 2012 1:52 am
Love fried food,tomato's are the best, but do try other vegatables too.
Mar. 17, 2012 7:41 am
Not sure why ever4y FGT recipe calls for them to be greaded. My father taught me to make them years ago, simply slice a few tomatoes with an onion, fry in oil or fat with a small handful of banana peppers. My father used bacon fat, I changed to olive oil. serve with some multi grain toast. I have this for breakfast every day when the tomatoes are in season
Mar. 26, 2012 4:45 pm
I love FGT with hollandaise sauce and crabmeat on top. It is definately a meal!! Fried pickled jalapenos are also a favorite and are great on burgers!
Apr. 30, 2012 11:50 am
Love fried green tomatoes. Here is how I do them. Dip in beaten milk,then beaten egg,then flour & cornmeal mixed. Fry in bacon grease. Flip when brown & put 1 tsp brown sugar on top. take fork & spread around the top of tomato. When melted. Eat & Enjoy!!!
showlow brat 
May 30, 2012 2:05 pm
I sprinkle salt to remover the bitterness in my sliced tomatoes, i season flour with salt and pepper roll tomatoe slices in flour mix fry in hot bacon drippings fry till golden brown,,,the thicker your slices the better but can slice as thin as you want
Jul. 6, 2012 8:32 am
Years ago Gourmet Magazine had a recipe for Fried Green Tomatoes which was basically the same as this. However, they said to sprinkle a very small amount of brown sugar on top of each slice. Truly heavenly! Try it - you'll like it.
Jul. 6, 2012 8:33 am
I just noticed I posted this same recipe earlier - OOPS.
Jul. 22, 2012 3:36 am
I usually roll my green tomato's in cornmeal and fry but was out of the regular but found a couple of boxes of Jiffy mix corn bread mix and substituted,I will never use regular corn meal mix again.
Aug. 8, 2012 5:03 am
There is nothing better than fresh fried green tomato's in the summer, I grew up enjoying them as a kid with fried fish.
Liz Bateman 
Aug. 28, 2012 7:23 am can ship tomatoes anywhere in the U.S. Fried Green Tomato Time! They have red and green tomatoes almost year-round and then provide seasonal varieties like Heirlooms too.
Oct. 7, 2012 12:43 pm
Love fried green tomatoes. Introduced my son to them and he has been begging for them everyday! He loves to put ranch dressing on them but I'm happy with a bit of salt and pepper.
Apr. 26, 2013 2:52 am
Jul. 31, 2013 3:09 pm
I have a question... how well do fried green tomatoes hold up for next day eating? And what is the best way to reheat them?????
May 3, 2014 2:14 pm
My aunt, whose family owned an inn about 80 yrs. ago, served FGT which their guests loved-I use the same receipe today. Slice tomatoes, wet with H2O,dip in equal parts sugar and flour-fry in oil in a heavy skillet. They become carmelized and somewhat crispy-delicious!
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