How to Make Fried Green Tomatoes

Fried green tomatoes may not be the first dish you think of when selecting a side dish for your meal but after trying the recipe below, you may change your mind. These crispy coated green tomatoes provide a tangy flavor and crunchy texture that goes well with many foods. They are great served with grilled meat or along side your favorite burger. They are also a nice treat just eaten on their own. The recipe below is just one of many different recipes for frying green tomatoes. It is prepared with bacon, which gives the tomatoes even more flavor. If desired the recipe can also be prepared without the bacon by using vegetable oil only when frying the green tomatoes.

Fried Green Tomatoes


  • 1/2 lbs. bacon
  • 1/4 cup cornmeal
  • 1/4 cup breadcrumbs
  • 1/2 cup flour
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 green tomatoes
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1/4 cup milk
  • bacon grease
  • vegetable oil
  • Fry the bacon to desired doneness, remove the bacon from the pan and allow to drain on a paper towel lined plate. Leave the grease in the pan; set the bacon and grease aside.
  • Cut the green tomatoes into 1/4 inch to 1/2 inch thick slices. Don't slice too thin or they will become mushy and fall apart when fried.
  • In a bowl, combine the cornmeal, bread crumbs, flour, paprika, garlic powder, salt, and pepper. Stir until evenly distributed.
  • Place the plain flour into a bowl and then combine the eggs and milk; beat with a fork until well blended.
  • Begin heating the bacon grease and add enough vegetable oil to have 1/4 inch to 1/2 inch of oil in the pan. Heat to 350° to 375°F.
  • Pour the 1/2 cup of plain flour into a bowl. Arrange the plain flour, egg mixture, and cornmeal mixture next to each other before coating the tomatoes so they are within easy reach. Begin coating the tomatoes by first dredging in the plain flour.
  • After dredging in the plain flour, dip into the egg mixture. Allow excess mixture to drain off before placing in the cornmeal mixture.
  • Place the egg coated tomato into the cornmeal mixture, turn it over, and be sure it is completely coated on all sides. Place on a baking sheet when coated and continue to coat the remaining tomatoes.

  • After the tomatoes are coated, start placing them in the pan of hot oil.

  • Fry the green tomatoes for approximately 1 minute or until the first side is golden brown.

  • Turn them over and fry the second side until golden brown, approximately 1 minute.

  • When the second side is done, remove them from the pan and place on a plate lined with paper towels; allow grease to drain.

  • Cut the bacon into bite size chunks or crumble into pieces; sprinkle over the fried green tomatoes before serving. Serve while hot.

Frying Tips:

  • When adding bacon grease and oil, the thickness of the tomato slices should be take into consideration. Be careful to not add too much oil because it should not cover the green tomatoes as they are frying.
  • Be sure that the oil is between 350° and 375°F before adding the tomatoes to it. If the oil is not hot enough, the fried green tomatoes will soak up too much of it while they are frying. This will result in greasy fried green tomatoes.
  • Use a heavy pan that will cook evenly and be sure to keep the temperature of the oil between 350° and 375°F.

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