Fried green tomatoes Greenville style are firm, unripe tomatoes coated in seasoned cornmeal and flour, then shallow-fried until crisp and golden. This Southern-inspired version pairs their tart centers with a crunchy crust and a cool, tangy dipping sauce; recipes vary from cook to cook, and the tomatoes are delicious as a snack, side dish, or sandwich filling.
Ingredients
- 4 medium firm green tomatoes, about 1½ lb (680 g)
- 1 tsp fine salt (5 g), plus more to finish
- ½ cup all-purpose flour (60 g)
- ½ tsp freshly ground black pepper (1 g)
- ¼ tsp cayenne pepper (0.5 g), optional
- 2 large eggs
- 2 tbsp buttermilk (30 ml)
- ¾ cup fine or medium-ground yellow cornmeal (120 g)
- ½ cup panko breadcrumbs (30 g)
- 1 cup neutral frying oil, such as canola or peanut oil (240 ml), or enough for a ¼-inch (6 mm) layer in the pan
- ½ cup mayonnaise (115 g), for the optional sauce
- 1 tbsp lemon juice (15 ml)
- 1 tsp Dijon mustard (5 g)
- 1 tbsp chopped dill pickles or relish (15 g)
Instructions
- Choose tomatoes that are green all over and firm when gently pressed; ripe tomatoes are too soft and watery for this coating. Rinse and dry them, trim off the stem ends, and slice crosswise into rounds about ⅓ inch (8 mm) thick. Sprinkle both sides with 1 teaspoon salt and set them on a rack or paper towels for 10 minutes. Blot away the moisture that beads on the surface. This brief salting helps the coating adhere without making the tomatoes limp.
- While the tomatoes rest, make the optional sauce. Stir together the mayonnaise, lemon juice, Dijon mustard, and chopped pickles in a small bowl. Season with a pinch of black pepper if desired, then refrigerate while you fry the tomatoes.
- Set up three shallow bowls. In the first, mix the flour, black pepper, and cayenne. In the second, whisk the eggs with the buttermilk until blended. In the third, combine the cornmeal and panko. The panko lightens the crust; for a more traditional, compact cornmeal coating, replace it with an equal amount of cornmeal.
- Coat each tomato slice on both sides in the flour mixture, shaking off the excess. Dip it into the egg mixture, let the extra drip back into the bowl, then press it into the cornmeal mixture until evenly covered. Put the coated slices on a clean rack or plate in a single layer. Keep one hand for the dry ingredients and the other for the egg mixture if you want to avoid clumping on your fingers.
- Pour oil into a large, heavy skillet to a depth of about ¼ inch (6 mm). Heat over medium to medium-high until it reaches about 350°F (175°C), or until a pinch of cornmeal sizzles promptly without smoking. If using a thermometer, measure the oil rather than relying only on the burner setting. Lower the heat if the oil smokes; overheated oil can make the crust dark before the tomato warms through.
- Fry the slices in batches without crowding the pan, about 2–3 minutes per side, until the coating is deep golden and crisp. Adjust the heat as needed to keep the oil hot but not smoking. Transfer each batch to a wire rack set over a baking sheet, or to a paper-towel-lined plate. Sprinkle lightly with salt while hot. Let the oil return to temperature between batches; crowded slices lower the temperature and turn greasy.
- Serve promptly with the chilled sauce. For the best texture, keep the slices in a single layer rather than stacking them, which traps steam and softens the crust.
Tips
- Pick the right tomatoes: Use genuinely unripe, firm tomatoes, not ripe tomatoes that happen to be pale. If the only available tomatoes are slightly soft, handle them gently and expect a less crisp result.
- Choose your cornmeal: Fine cornmeal gives an even, delicate crust; medium-ground cornmeal has a more noticeable crunch. Avoid very coarse meal unless you like a rugged coating that may not cling as evenly.
- Keep the coating dry: Dry the slices after salting and shake off excess flour and egg. Thick patches of wet coating are more likely to slip off in the oil.
- Work in batches: Leave space around each slice and use a rack to drain them. Do not cover hot tomatoes, since trapped steam quickly softens the crust.
Serving Suggestions
Serve the tomatoes hot with the pickle-lemon sauce, remoulade, or a little hot sauce. They make a lively side for grilled chicken, fish, or barbecue, and they can be tucked into a sandwich with lettuce and a thin spread of mayonnaise. For a simple starter, arrange them on a platter with extra sauce and lemon wedges. Add the sauce just before eating rather than pouring it over the slices, so the crisp coating stays intact.
Variations
For a more pronounced Southern-style cornmeal crust, omit the panko and use 1¼ cups cornmeal (about 200 g) in total. For a little extra tang, replace the 2 tablespoons buttermilk with 2 tablespoons plain yogurt thinned with 1 teaspoon water; the coating will taste slightly more tart. To make the dish dairy-free, use water or unsweetened plant milk in place of buttermilk. For a spicier version, add ¼ teaspoon smoked paprika or a little extra cayenne to the flour. Gluten-free all-purpose flour and gluten-free panko can replace their wheat counterparts; check that the cornmeal is labeled gluten-free if cross-contact is a concern.
Storage and Reheating
Fried green tomatoes are crispest straight from the skillet. Refrigerate leftovers within 2 hours in a shallow, airtight container and use within 3–4 days. The coating will soften in storage, so reheat in a single layer on a wire rack over a baking sheet at 400°F (205°C) for about 8–12 minutes, turning once, until hot and crisp. An air fryer also works: heat at 375°F (190°C) for roughly 4–7 minutes, checking early and turning halfway. Avoid the microwave if you want to preserve the crust. Discard slices left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I use red tomatoes?
Not for this recipe. Ripe red tomatoes contain more moisture and are softer, so they can turn mushy and may shed their coating. Use firm, unripe green tomatoes for slices that hold their shape.
Why is the coating falling off?
The slices may be wet, or the coating layers may be too thick. Blot the tomatoes dry after salting, shake excess flour off before dipping in egg, and press the cornmeal mixture onto the surface. Fry only after the oil is hot enough.
Can I make them ahead?
You can mix the sauce and prepare the coating bowls ahead, but fry the tomatoes close to serving time for the best crunch. If you need to hold a batch briefly, keep it uncovered on a rack in a low oven, around 200°F (95°C), rather than stacking or covering it.
Can I bake them instead of frying?
Yes, though the crust will be less evenly browned and usually less crisp. Arrange coated slices on an oiled wire rack over a baking sheet, lightly brush or spray both sides with oil, and bake at 425°F (220°C) for about 15–20 minutes, turning once, until browned and tender.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. Olive oil can smoke at the temperature needed for a crisp crust. Use enough oil for a shallow layer and keep it below the point where it smokes.
Can I freeze fried green tomatoes?
They are not ideal for freezing after frying because thawing makes the coating soggy. For a better result, freeze uncooked, coated slices in a single layer until firm, then pack them airtight. Fry them from frozen in small batches, adding a little cooking time and watching carefully for even browning.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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