Best Fried Green Tomatoes Recipe

Having lived in North Carolina for the last 16 years, I've had these tomatoes in various southern restaurants. This recipe was great in flavor, but I wasn't crazy about the texture. After the first batch, I made some changes and found them to be exactly what I was looking for. The flour made the breading too soft. I reduced the flour by 1/2 cup, which made equal parts flour, cornmeal, and breadcrumbs. This gave the tomatoes the crispness that they needed. Again, the flavor was great! I received many compliments and will continue to use this recipe. Thanks!!

This recipe was great. I didn’t have cornmeal but I did have a box of Jiffy Corn muffin mix which turned out to be a good substitute for cornmeal/ flour. So yummy!

Sorry, I made some changes. I followed Chef John's suggestion of salting the slices for about 20 min to draw out the moisture. Next, you do not need a quart of oil. Just generously cover the bottom of your pan. Per other reviewers, I also added a couple TB butter. I also reduced the flour to 1/2 cup, and added some garlic powder and Laawrys. I fried for approx 2 min per side. They fried up and browned perfectly. Great recipe.

I used a mandoline slicer and cut the tomatoes 6-7mm (~0.25") thick. I didn't discard the non-stem end but I used a super sharp knife to shave the peel from a circle at the end to provide a ring of peel like the other slices have. I used what apparently were green "beefsteak" tomatoes because they were a good 4" in diameter and two tomatoes were enough to take up all of the cornmeal/breadcrumb mix. This was the first time I've succeeded in making fried green tomatoes as in my previous attempts the breading fell off. These were perfect and took me back to those Cajun restaurants I've been to years ago that served them. Although I didn't make any, these would have paired perfectly with a spicy remoulade sauce.

We deep fried ours in several inches of oil after catfish and it was excellent! I put just a tiny bit of sugar on them before I started the dredging process to take any hint of bitterness out. I also cut mine a bit thinner, like a quarter inch.

These were terrific. I’d refrigerated some green tomatoes before frost. Followed recipe exactly aside of not having enough cornmeal (used more bread crumbs). Turned out great. Leftovers reheated in oven (375 for 10 min and broiled after for a few more). Definitely will make again next summer!

I made these fried green tomatoes just the way the recipe called for. I did add my own seasonings. They came out fantastic. I used the left over eggs, milk and the breading, added a tsp of baking powder and made some great fritters. This is my new favorite recipe. Thanks!

It was great! This is the second time I made this recipe & it was delicious both times. I had a sandwich like this @ Ground Zero in Clarksdale, MS. The tomatoes were served on a sub bun, topped with mozzarella cheese & bacon. YUMMMM! Which is exactly how I made them!

They came out great. I cut mine at about 3/8” and fried in peanut oil. Super good, dipped in remoulade. All I had was self rising corn meal, but it didn’t make a lick of difference. The tip about resting them on a rack, instead of on a paper towel made all the difference it preserving the crispness.

Delicious, first off- not a cook, I fix forklifts. That being said, I used "on hand ingredients" ...wheat flower, jiffy brand corn muffin mix with Cajun seasoning, and like one of your other reviewers garlic powder. I cooked it outside on my neighbors porta-stove, and HFS... it smelled like the fair! Mind you it's December, I tried this because I took out a plant from the yard, and the wife even loved them!!! Jalapeño cheddar grits used to be my "go to" ... not so sure about that now!!! THANKS!!!

Delicious !!! The proportions for everything are perfect. The only changes I made were cutting the tomatoes thinner (personal preference) and double-battering the tomatoes (one more time in the flour/cornmeal and egg before I put in the breadcrumbs). Served with a dip of 3 parts mayo to one parts siracha, and a little sambal oekel. Remember to use dry hand wet hand technique to keep your hands clean!! I hope anyone reading this has a lovely day.

These fried green tomatoes were tasty! The only change I made was to fry these in butter instead of hot oil. The butter flavor added to the overall taste and was not greasy. The breading stuck nicely to the tomatoes as well. This recipe is time consuming, but so worth it!

Really enjoyed this recipe and will definitely make again.

Came out great! Family loved this recipe

Excellent recipe! For “EdgyThyme 7133”: You could try pre-heating your oil longer to get it hot enough to crisp the tomatoes better. It needs to solidly get to 375 degrees, but it also cools a bit when slices of tomato are added, so it really needs to be at 375 for several minutes before inserting tomatoes to enable the oil to return to correct temperature quickly.

very good!

So good

Instead of oil, use bacon grease from 3 strips of bacon. After frying the tomatoes, crumble the bacon and place into pan with half cup of milk and remaining flour mixture to make a gravy. Add a bit of sugar to sweeten the gravy.

A huge hit, so very good!!! Followed exactly, did choose to double coat egg and corn meal mixture for crispier coating. Fabulous!!!

Made it tonight — everyone loved it!