Cooking with Green Tomatoes: A Beginner’s Guide

Cooking with Green Tomatoes: A Beginner’s Guide: This recipe for Crispy Fried Green Tomatoes is the best of Southern cooking. This southern gem takes a simple green tomato and turns it into a savory, crunchy treat that will make your taste buds sing.

The sour green tomatoes are dipped in a mix of seasoned cornmeal and panko breadcrumbs, and then they are fried until they are a beautiful golden brown colour. I’m going to show you how to make the best fried tomatoes that you can eat with a simple dipping sauce or in a hearty BLT!

Either you need to use up some last-of-the-season tomatoes or you just want to try something new. This simple green tomato recipe will add a touch of Southern charm to your table. This is the best Southern appetiser I’ve ever had! You’ll be really hungry after reading this recipe for fried green tomatoes and other great southern appetisers like fried chicken gizzards.

It’s easy and tastes great to make this Southern fried green tomato recipe. The green tomato flavor comes through, and the tomatoes are paired with a great golden breading that crunches every time you take a bite.


Why this recipe for fried tomatoes is great

Simple Ingredients, Big Effect: You don’t need any fancy ingredients for this recipe. Just some green tomatoes, some common pantry items, and some love can make a dish that is so full of flavor it’s crazy.

Perfect for Any Event: That’s right, these fried green tomatoes are perfect as an appetiser, a snack for a picnic, or a tasty side dish to go with your main dish.


Bold and Tangy Flavour: The naturally sour taste of the green tomatoes, along with the savory spices and the golden, crispy coating, makes for an unbeatable flavor profile that is hard to resist.

Crispy on the outside and soft on the inside: Who doesn’t like a crunch? The crunchy, golden crust and the firm, juicy tomato go so well together that your mouth waters.

Healthy Food: Fried green tomatoes are great on their own or with any dipping sauce you like. They’re also great on burgers and sandwiches, or you can put them on top of a bed of greens for a Southern-style salad.

What You Need to Make Fried Green Tomatoes

  • This recipe only needs a few simple things, which you can see below.
  • If you want a full-sized tomato, make sure it’s firm but not hard to the touch.
  • If your tomato is mostly green, that’s fine with me. A little yellow is fine too.
  • This might make sure the tomato gets to be full size but not ripe.
  • Everything-purpose flour: This soaks up the tomato juices so the breading sticks to them.
  • The eggs make the breadcrumbs and cornmeal stick to the outside because they are sticky.
  • Panko bread crumbs from Japan are a type of breadcrumbs that are coarser and make the outside crispier.
  • If you use yellow cornmeal, the breading will be crunchier.
  • Olive or canola oil is a good choice for cooking the fried tomatoes. They don’t taste like anything and have a high smoke point, which makes them great for frying.
  • The paprika and cayenne give the crunchy outside of the tomatoes a nice flavor boost.

How to Make Green Tomato Stew

  • Take a look at these simple steps to make onions and tomatoes crispy.
  • First, sprinkle salt and pepper on both sides of the green tomato slices.
  • Put the panko crumbs, cornmeal, paprika, and cayenne in a small bowl and mix them together with a whisk. Put the flour and the eggs that have been whisked into two separate small bowls.
  • In order to cover both sides, dip each tomato slice in the flour. Then, dip each one in the egg mix and then in the breadcrumb mix, making sure on both sides of the tomato slice.
  • After each slice is done, put it on the baking sheet and keep dredging them until all of them are covered.
  • Put the oil in a pan and heat it over medium-high heat. Put the tomato slices on paper towels to drain after frying them on both sides until they are golden brown.
  • Put the fried green tortillas on a platter and serve them hot.

How to Make Them

How to Choose Tomatoes: For this recipe, pick green tomatoes that are firm. If the tomatoes are too ripe or red, they will be too soft to turn into chips.

Slice Thickness: When you slice your tomatoes, try to keep the thickness the same at 1/4 inch. This makes sure that they cook evenly and that every bite has the right amount of crunchy coating and juicy tomato.

Spices: Before you start dredging the tomatoes, don’t forget to season them. Adding salt and pepper to the tomatoes will help bring out their own flavor.

Double Dredge: If you want your fried green tomato to have a really crunchy outside, you might want to double-dredge your tomato slices. After the first coat of flour, egg, and breadcrumbs, do it all over again for the second coat.

Keep the Oil at the Right Temperature: For frying, keep the oil at the right temperature (medium to high heat). The tomatoes will burn on the outside before they’re cooked on the inside if it’s too hot. It’s too cool for them because they’ll soak up too much oil and get greasy.

Drain Extra Oil: Place your fried green tomatoes on a paper towel-lined plate to drain after cooking. This keeps the coating crispy and gets rid of any extra oil.

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