Best Fried Green Tomatoes Recipe -
Best Fried Green Tomatoes Recipe
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Best Fried Green Tomatoes
See how to make traditional Southern-style fried green tomatoes. See more
  • READY IN 20 mins

Best Fried Green Tomatoes

Recipe by  

"You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Slice tomatoes 1/2 inch thick. Discard the ends.
  2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
  3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
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  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2007

These were the BEST fried green tomatoes I've ever had in my entire life. I followed the directions EXACTLY and they couldn't have been any better. The batter stuck perfectly, and held up really well. This was my first time making these myself, and I had NO problem whatsoever - in fact, I had NEVER even friend anything before and I STILL had no problems. For all you "first time fryers" my sister gave me this tip: to tell when the oil is hot enough, dip a wooden spoon into the oil and look to see if bubbles form around it. If bubbles form, your oil is ready to fry in.

Most Helpful Critical Review
Oct 30, 2003

The directions to cut the tomatoes so thick is definitely wrong in my opinion. I find they will not get done or tender when cut so thick! I've been cooking for 54 plus years, but am still willing to learn. I now cut mine very thin (about 1/8th inch), salt and pepper them and simply flour them in SELF-RISING FLOUR and fry them in very hot Peanut oil -- A few at the time and very quickly. They are great and CRISPY!!! Drain them on several UNCOATED (cheap) paper plates.

Sep 21, 2007

Loved these tomatoes! Used only egg whites to ensure they came out super crispy and crunchy. Egg yolks can make fried foods a little greasy and sometimes soggy.

Jul 27, 2005

Having lived in North Carolina for the last 16 years, I've had these tomatoes in various southern restaurants. This recipe was great in flavor, but I wasn't crazy about the texture. After the first batch, I made some changes and found them to be exactly what I was looking for. The flour made the breading too soft. I reduced the flour by 1/2 cup, which made equal parts flour, cornmeal, and breadcrumbs. This gave the tomatoes the crispness that they needed. Again, the flavor was great! I received many compliments and will continue to use this recipe. Thanks!!

Sep 30, 2003

These were delicious - I had a recipe that didn't call for breadcrumbs and there were quite a bit of seasonings but I can't find it. Until I do I will surely be using this one. Here's a no fuss no muss tip that I use whenever I am breading things - I just simply pull out a long sheet of wax paper and put it on the counter next to the stove - line up the flour, next the cornmeal and breadcrumbs (you can mix it with your hands on the paper), put the breaded tomatoes on the end. Roll up the wax paper when you are finished - the only plate you have is the egg mixture!!!! I love wax paper to cut down the mess. Thanks for sharing the recipe Diana.

Sep 23, 2003

I was having a tough time with the ingredients sticking to the tomato. I tried again using only egg, breadcrumbs, salt and pepper and when cooked the tomatoes was fully coated and delicious

Sep 25, 2003

Made this for my husbands birthday in April. He is from the South we live on the West Coast and he thought they were great. I served them with a dip made out of dijon mustard, a bit of mayonaise, some horseraddish and a dash of red wine vinnegar. The were even good cold as leftovers the next day.

Aug 01, 2005

We loved them! I used egg & fat-free buttermilk to dip and added cayenne to my corn meal mixture. When I turned them over to cook on the second side, I added fresh Parmesan cheese to the cooked side.


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  • Calories
  • 510 kcal
  • 25%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 1136 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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