Green tomatoes in Greenville, SC, are a classic Southern-style skillet dish: firm, tart tomato slices coated in seasoned cornmeal and flour, then fried until crisp and golden. They’re easy to make at home with unripe tomatoes from a garden or farmers market, and the tangy centers pair especially well with a creamy dipping sauce.
Ingredients
- 4 medium firm green tomatoes, about 1¾ lb (800 g)
- 1 tsp (6 g) fine salt, divided
- ½ cup (65 g) all-purpose flour
- ½ cup (75 g) fine or medium-ground cornmeal
- ¼ cup (30 g) plain breadcrumbs
- ½ tsp (1 g) black pepper
- ½ tsp (1 g) paprika
- 2 large eggs
- 2 tbsp (30 ml) milk or buttermilk
- ¾ cup (180 ml) neutral frying oil, such as canola or peanut oil; you may not use all of it
- For serving: ½ cup (120 g) remoulade, ranch dressing, or another preferred dip
Instructions
- Rinse and thoroughly dry the tomatoes. Cut off the stem ends, then slice the tomatoes crosswise into rounds about ⅜ inch (1 cm) thick. Discard the very top and bottom slices if they are mostly skin and core. Arrange the rounds in one layer, sprinkle both sides with ½ teaspoon (3 g) salt, and leave them for 10 minutes. Blot away the moisture that beads on the surface with paper towels. This helps the coating stick and reduces splattering.
- Set up three shallow dishes. In the first, mix the flour with the remaining ½ teaspoon (3 g) salt, pepper, and paprika. In the second, beat the eggs with the milk or buttermilk. In the third, combine the cornmeal and breadcrumbs.
- Coat each tomato slice in the seasoned flour, turning to cover both sides and shaking off excess. Dip it into the egg mixture, let the extra drip back into the dish, then press it into the cornmeal mixture so both sides are evenly covered. Put the coated slices on a clean plate or rack. Keep one hand for dry ingredients and the other for the egg mixture if you want to avoid clumpy fingers.
- Pour oil into a large, heavy skillet to a depth of about ⅛ inch (3 mm). Heat over medium to medium-high until it reaches about 350°F (175°C), or until a pinch of coating sizzles steadily when added. If using a thermometer, keep the oil near 350°F (175°C); oil that is too cool can make the coating greasy, while oil that is too hot may brown it before the tomato softens.
- Fry the slices in batches without crowding the pan, about 2–3 minutes per side, until the coating is crisp and golden brown. Adjust the heat as needed between batches. The tomato should be tender but still hold its shape. Transfer each batch to a wire rack set over a tray, or to a paper-towel-lined plate, and let excess oil drain. Serve hot with the dip.
Tips
- Choose firm fruit: Look for tomatoes that are green throughout and feel solid. Red tomatoes that are merely underripe can be softer and may fall apart; very small green tomatoes work, but slice them evenly and watch their cooking time.
- Dry the slices well: Salting briefly draws out surface moisture. Blot both sides before breading; wet slices can shed their coating or make oil pop.
- Keep the oil at a steady temperature: Fry in small batches and allow the oil to return to temperature between them. Use a splatter screen if needed, and lower slices gently away from you.
- Use the right cornmeal: Fine or medium-ground cornmeal gives a crisp, even crust. Coarse cornmeal makes a crunchier, more rustic coating; if you don’t have breadcrumbs, replace them with the same quantity of cornmeal, though the crust may be slightly denser.
Serving Suggestions
Serve the slices as soon as they come out of the skillet, with remoulade, ranch, or a simple dip made from mayonnaise, a little hot sauce, and lemon juice. They make a crisp side for grilled chicken, barbecue, or a summer supper of beans and cornbread. For a sandwich, tuck two or three slices into a soft bun with lettuce and a spoonful of dip. Keep the slices in a single layer rather than stacking them, which traps steam and softens the crust.
Variations
For a buttermilk tang, use buttermilk in the egg wash as listed; regular milk also works, with a milder flavor. Add ¼ teaspoon (0.5 g) cayenne to the flour for gentle heat, or swap paprika for smoked paprika for a lightly smoky note. For a gluten-free coating, replace the all-purpose flour with a cup-for-cup gluten-free flour blend and use certified gluten-free breadcrumbs; check that the coating adheres before frying. To make the dish without eggs, use ½ cup (120 ml) buttermilk in place of the egg-and-milk wash, then press the slices firmly into the cornmeal mixture. The coating may be a little less uniform.
Storage and Reheating
Fried green tomatoes are crispest straight from the skillet. Refrigerate leftovers within 2 hours in a shallow, covered container and use within 3–4 days. Expect the crust to soften in the refrigerator. Reheat in a single layer on a wire rack over a baking sheet at 400°F (200°C) for about 8–12 minutes, turning once, until hot and crisp. An air fryer at 375°F (190°C) usually takes about 4–7 minutes; check early because appliances vary. Avoid the microwave if you want to preserve the crust. Do not leave cooked slices at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Are green tomatoes just unripe tomatoes?
Usually, yes: this recipe uses firm tomatoes picked before they ripen. Some varieties remain green when ripe, but ripe green varieties are often softer and sweeter. Choose firm fruit with no soft spots for slices that hold their shape.
Can I bake green tomatoes instead of frying them?
Yes. Arrange breaded slices on a generously oiled, preheated baking sheet, lightly brush or spray the tops with oil, and bake at 425°F (220°C) for about 15–20 minutes, turning once. They will be less uniformly crisp than skillet-fried slices, so leave space between them.
Why is the coating falling off?
Excess moisture is a common cause. Blot the salted slices thoroughly, shake excess flour from each slice, and let the coated tomatoes sit for 5 minutes before frying if the coating seems loose. Turn them gently with a thin spatula or tongs.
Can I prepare them ahead?
You can slice and salt the tomatoes a few hours ahead; keep them covered in the refrigerator, then blot them dry before coating. For the best crust, bread and fry close to serving time. Fully cooked leftovers can be refrigerated as described above.
What oil is best for frying?
Canola, peanut, or another neutral oil with a high smoke point works well. Olive oil can smoke at the skillet temperatures used here and its flavor may dominate. Never leave hot oil unattended; turn off the burner if it begins to smoke.
How can I tell when the tomatoes are done?
The coating should be golden and crisp, and a fork should meet some resistance as it passes through the tomato: tender, not mushy. Slices around ⅜ inch (1 cm) thick usually take 2–3 minutes per side, but adjust for their size and the heat of your skillet.
Related
- Souvlaki for the Soul: Greek Chicken Skewers
- Searing Industries Wyoming: A Cast-Iron Steak Recipe
- Souvlaki GR Boynton Beach: Greek-Style Chicken Souvlaki
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).