The best fried green tomatoes you'll ever taste
The best fried green tomatoes you'll ever taste is a easy Southern American recipe that serves 4. 180 calories per serving. Recipe by All Wings Everything on YouTube.
Prep: 32 min | Cook: 17 min | Total: 59 min
Cost: $19.23 total, $4.81 per serving
Ingredients
- 4 medium Green Tomatoes (unripe, firm; sliced 1/4 to 1/2 inch thick)
- 1 cup All-Purpose Flour (for coating)
- 1/2 cup White Cornmeal (fine texture; can use yellow cornmeal)
- 1 tablespoon Old Bay Seasoning (adds classic southern flavor; optional)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 large Eggs (beaten)
- 1/4 cup Milk (whole or 2% works)
- 1 tablespoon Hot Sauce (e.g., Tabasco or your favorite hot sauce)
- 1 cup Panko Breadcrumbs (Japanese style breadcrumbs for extra crunch)
- 1/2 teaspoon Sea Salt (to draw moisture from tomatoes)
- 2 cups Vegetable Oil (high smoke point oil such as canola or peanut oil)
Instructions
Prepare Flour Mixture
In a large mixing bowl combine the all‑purpose flour, white cornmeal, Old Bay seasoning, onion powder, garlic powder, and black pepper. Whisk until evenly distributed.
Time: PT5M
Make Egg Wash
In a small bowl beat the eggs, then stir in the milk and hot sauce until smooth.
Time: PT3M
Season Panko Breadcrumbs
Place the panko breadcrumbs in another bowl and sprinkle a pinch of Old Bay seasoning over them. Mix briefly.
Time: PT2M
Slice Tomatoes
Trim the tops off the green tomatoes and slice them into rounds about 1/4 to 1/2 inch thick.
Time: PT5M
Salt and Rest Tomatoes
Lay the tomato slices on a plate, sprinkle with sea salt, and let sit for 10 minutes to draw out excess moisture.
Time: PT10M
Pat Dry
After 10 minutes, use paper towels to gently press each slice and remove released moisture.
Time: PT2M
Dredge Tomatoes
Working one slice at a time, coat in the flour mixture, dip into the egg wash, then press into the seasoned panko. Place coated slices on a rack.
Time: PT5M
Heat Oil
Add vegetable oil to the Dutch oven to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F.
Time: PT5M
Temperature: 350°F
Fry Tomatoes
Carefully lower the coated tomato slices into the hot oil. Fry 3‑5 minutes, turning as needed, until golden brown and crisp. Work in batches to avoid overcrowding.
Time: PT12M
Temperature: 350°F
Rest on Rack
Using tongs, transfer the fried tomatoes to a wire rack to drain excess oil. Keep the rack in a warm oven (low heat) while you finish the remaining batches.
Time: PT2M
Serve
Arrange the fried green tomatoes on a serving platter. Serve hot with your favorite dipping sauce or alongside grits.
Time: PT1M
Nutrition Facts
- Calories
- 180
- Protein
- 3g
- Carbohydrates
- 15g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Contains Gluten, Contains Dairy
Allergens: Eggs, Wheat, Corn
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake Flour
- Instead of White Cornmeal: Yellow Cornmeal
- Instead of Old Bay Seasoning: Cajun Seasoning
- Instead of Onion Powder: Dried Onion Flakes
- Instead of Garlic Powder: Minced Garlic
- Instead of Black Pepper: White Pepper
- Instead of Eggs: Egg Replacer
- Instead of Milk: Buttermilk
- Instead of Hot Sauce: Chili Sauce
- Instead of Panko Breadcrumbs: Regular Breadcrumbs
- Instead of Sea Salt: Kosher Salt
- Instead of Vegetable Oil: Peanut Oil
Equipment Needed
- Mixing Bowl
- Whisk
- Small Bowl
- Large Bowl
- Cutting Board
- Chef's Knife
- Paper Towels
- Dutch Oven or Deep Skillet
- Thermometer (optional)
- Wire Rack
- Tongs
Critical Steps — Do Not Skip
- Ensuring the oil reaches and maintains 350°F before frying.
- Patting the tomato slices dry after salting to prevent soggy coating.
- Dredging sequence (flour → egg wash → panko) must be followed for a sturdy crust.
Chef Tips from the Video
- Use cold, firm green tomatoes for the best texture.
- Add a pinch of cayenne to the panko for extra heat.
- For extra crispness, double‑coat: dip once in flour, egg, panko, then repeat the egg and panko step.
Troubleshooting
Coating falls off during frying.
Make sure the tomatoes are thoroughly dried after salting and press the panko firmly during dredging.
Coating burns before the tomato is cooked through.
Reduce oil temperature to 325°F and fry in smaller batches to keep the oil from cooling too much.
Tomatoes are soggy after frying.
Pat them dry well, avoid overcrowding the pan, and keep the oil at a steady 350°F.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a 350°F oven to retain crispness.
Freezer: Not recommended – freezing makes the coating soggy.
Room temperature: Best served immediately; can keep warm on a low oven for up to 30 minutes.
Make-Ahead Tips
- Slice and salt the tomatoes up to 30 minutes ahead; keep them on a rack covered with paper towels.
- Prepare the flour and breadcrumb mixtures in advance and store them in sealed containers.
Frequently Asked Questions
What is the cultural significance and history of Fried Green Tomatoes in Southern American cuisine?
Fried green tomatoes originated in the rural South as a way to use unripe tomatoes before the harvest season. They became a staple comfort food, celebrated for their crispy exterior and tangy interior, and are often served at family gatherings and holiday meals.
What traditional regional variations of Fried Green Tomatoes exist within Southern cuisine?
In the Deep South, the classic version uses cornmeal and flour, while some coastal areas add a splash of hot sauce to the egg wash. In parts of Georgia, the tomatoes are sometimes served with a creamy white‑gravy dip, and in Louisiana, a Cajun spice blend replaces Old Bay.
How are Fried Green Tomatoes traditionally served in the South?
They are typically served hot on a platter with a side of buttermilk ranch or a simple remoulade. In many Southern homes they accompany breakfast dishes like grits, or appear as a side at dinner alongside fried chicken and collard greens.
What occasions or celebrations are Fried Green Tomatoes associated with in Southern culture?
Fried green tomatoes are popular at family reunions, holiday feasts such as Thanksgiving and Christmas, and community picnics. They are also a beloved snack at church potlucks and summer barbecues.
What authentic ingredients are essential for traditional Southern Fried Green Tomatoes and what are acceptable substitutes?
Key ingredients include unripe green tomatoes, white cornmeal, all‑purpose flour, Old Bay seasoning, and panko breadcrumbs. Substitutes can be yellow cornmeal for the cornmeal, regular breadcrumbs for panko, and Cajun seasoning in place of Old Bay.
What other Southern dishes pair well with Fried Green Tomatoes?
They pair beautifully with creamy grits, fried catfish, collard greens, hush puppies, and a simple buttered biscuit. A tangy remoulade or a spicy aioli makes an excellent dipping sauce.
What makes Fried Green Tomatoes special or unique in Southern cuisine?
The dish showcases the Southern tradition of turning humble, seasonal produce into a flavorful, texturally contrasting snack. The combination of cornmeal and panko creates a uniquely crunchy crust while the tomato’s tartness balances the richness of the fried coating.
What are the most common mistakes to avoid when making Fried Green Tomatoes at home?
Common errors include not drying the tomatoes after salting, overcrowding the pan which drops oil temperature, and frying at too high a heat which burns the coating before the tomato cooks through. Following the drying and temperature steps prevents these issues.
Why does this Fried Green Tomatoes recipe use a three‑step dredging process instead of a single coating?
The flour creates a dry base that helps the egg wash adhere, while the egg wash adds moisture for the panko to stick. This layered approach yields a sturdier, crunchier crust that stays attached during frying.
What does the YouTube channel All Wings Everything specialize in?
The YouTube channel All Wings Everything focuses on approachable, comfort‑food style recipes with a Southern twist, often featuring classic dishes like fried foods, barbecue, and hearty sides, presented in a friendly, down‑to‑earth cooking style.
Last updated: August 21, 2026
