Skip to Content

Fried Green Tomatoes – A Delicious Way To Eat Unripe Tomatoes

Fried green tomatoes are in season!

It seems that every fall, without fail, you will end up with a certain amount of green tomatoes. That is, if you have grown a tomato plant or two in your garden.

If you have yet to find sufficient space to grow tomatoes at home, you will find that green tomatoes can be purchased for next to little money at the market. Because if you don’t have green tomatoes, someone else has a ton.

What to do with so many unripe tomatoes?

Well, here’s twenty recipe ideas to get you started.

Alternatively, you can try to make your green tomatoes ripen more quickly or you can sit back and embrace them for what they are.

Green tomatoes are incredibly satiating if you give them a chance. They are neither sour, nor tough as one might expect. In fact, they are flavorful in ways that your tongue may have difficulty in comprehending.

Fresh green tomatoes dusted with cornmeal and more!

All you have to do, is fry them until they are delectably moist in the inside, deliciously crunchy and crispy on the outside. Which leads us to our favorite way to cook them: fried green tomatoes. That’s what was for lunch today.

If you want to sample more than just a plateful of fried green tomatoes, search through our list of 20 green tomato recipes for using unripe tomatoes to find the right recipe for you.

For the moment, get your cast iron skillet ready, grab a few green tomatoes and let’s get started!

Ingredients you’ll need

There are several ways to make fried green tomatoes. With buttermilk, without buttermilk. Coated in cornmeal, or dredged with plain flour and egg.

In our kitchen we tend to use what we have on hand. Life is more fun that way, without stressing whether you have enough ingredients to make a dish.

So, if you want to make fried green tomatoes in a pinch, here is all you will need:

  • 4-5 medium sized green tomatoes, still firm to the touch
  • 1 cup flour
  • 2 large eggs
  • 1 cup cornmeal
  • salt, to taste
  • lard or vegetable oil for frying in

If you would like to make the simplest of dipping sauces, try some dried marjoram (or other green spice) mixed into a cup of water buffalo yogurt, or any full-fat yogurt of your liking.

How to make fried green tomatoes

Once you have collected your ingredients, you can get to setting out your flour, egg and cornmeal.

Yes, it can be messy. Depending on who is doing the cooking. And you may go through more dishes than you care to wash, but trust me, every bite is worth it.

  1. Wash and slice your tomatoes into thick slices, not less than 1/4-inch, not more than 1/2-inch.
  2. Heat plenty of lard or vegetable oil over medium heat in your favorite thick-bottomed skillet.
  3. In the meantime, set flour aside in a small bowl or plate. Whisk eggs in another, and use the third plate for cornmeal.
  4. Dip the tomato slices first in flour, then the egg mixture, lastly in the cornmeal. Make sure the last layer is nice and thick for a spectacular crunch.
  5. Once the lard/oil is hot, place the coated tomatoes one by one into the hot fat and fry until they are golden brown. If they cook too fast, they will be crunchy inside and out. So, don’t rush. Cook them slowly enough, about 3 minutes on the first side, before flipping.
  6. When done frying, place them on a wire rack to chill.

Be sure to serve the fried green tomatoes before they chill down completely.

Dip them in sauce and be amazed at what a green tomato can do.

Whatever you do, don’t discard the “unused” ends of the green tomatoes. You know, the ones that don’t slice perfectly.

Instead, chop them up into bite-sized pieces and fry them in a skillet with some more cornmeal. Whisk some eggs and scramble everything together once the tomatoes have slightly softened.

Add some bacon and you have a breakfast fit for a gardener. Or anyone in need of a decent meal to start their busy day.

How to keep fried green tomatoes crispy for longer?

If you are frying up a large batch of fried green tomatoes for a crowd (or a dinner party) the last thing you want to happen is to serve soggy green tomatoes. No one likes soggy fried foods.

As good as fried green tomatoes taste at room temperature, they are perhaps even tastier when slightly hot.

For that crisp and hot combo, simply set your oven to 250 °F and place the fried green tomatoes on a cooling rack. Serve when you are done frying the last batch.

Which brings us to another tip.

Do not crowd the tomatoes. Give them plenty of space in the frying pan.

And whatever you do, do not set them on and soak up the grease with paper towels. This can also lead to them getting soggy.

Also be aware, this fried green tomato recipe does not apply to green heirloom tomato varieties. It is for unripe tomatoes that have a greater future to behold.

How are you going to eat your fried green tomatoes?

For breakfast or lunch?

As an appetizer or the main attraction of a meal?

With dip or a remoulade sauce?

The next time life hands you lemons, er, green tomatoes, go ahead and fry them up. It may not change your life, but it will shift the way you think about underripe tomatoes and food waste in general.

And if fried green tomatoes aren’t for you, why not try this zingy green tomato salsa.

Fried Green Tomatoes

Fried Green Tomatoes

Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes

Fried green tomatoes are delectably moist in the inside, deliciously crunchy and crispy on the outside. Here's my take on this traditional southern recipe.

Ingredients

  • 4-5 medium sized green tomatoes, still firm to the touch
  • 1 cup flour
  • 2 large eggs
  • 1 cup cornmeal
  • salt, to taste
  • lard or vegetable oil

Instructions

  1. Wash and slice your tomatoes into thick slices, not less than 1/4-inch, not more than 1/2-inch.
  2. Heat plenty of lard or vegetable oil over medium heat in your favorite thick-bottomed skillet.
  3. In the meantime, set flour aside in a small bowl or plate. Whisk eggs in another, and use the third plate for cornmeal.
  4. Dip the tomato slices first in flour, then the egg mixture, lastly in the cornmeal. Make sure the last layer is nice and thick for a spectacular crunch.
  5. Once the lard/oil is hot, place the coated tomatoes one by one into the hot fat and fry until they are golden brown. If they cook too fast, they will be crunchy inside and out. So, don’t rush. Cook them slowly enough, about 3 minutes on the first side, before flipping.
  6. When done frying, place them on a wire rack to chill.

Get the famous Rural Sprout newsletter delivered to your inbox.

Including Sunday ramblings from our editor, Tracey, as well as “What’s Up Wednesday” our roundup of what’s in season and new article updates and alerts.

We respect your email privacy


Cheryl Magyar

Well, hello, szia and bună ziua!

My name is Cheryl Magyar and I am a homesteader, organic no-dig gardener and preserver of fruits, vegetables, herbs and life in general. I'm also a forager and a rewilder, rewilding myself and our land in Breb, Romania, along with my husband and our teenage daughter.

Since 2001 I have been living a simple life, going on 15+ years without running water inside our home, heating with firewood cut with a two-wo/man crosscut saw and enjoying the quiet solitude of the countryside where haystacks outnumber the people.

What you wouldn't guess about me, is that I was born and raised in a suburb of Chicago. If I can do this, you can too! It's a life you get to choose, so choose wisely. Because I know you're curious, I've spent 8 years homesteading (raising mangalica pigs, goats and ducks) and gardening on our tanya in Ópusztaszer, Hungary. This lifestyle is going on 8 years in Romania. I wouldn't change it for the world.

To discover more about me, and about us:

you can follow on Instagram
read into our website at Forest Creek Meadows
stop by for a visit and/or a (re)workshop
or shop our growing Etsy store Earth Gratitude Studio

Hope to see you around!
[simple-author-box]
Skip to Recipe