Crispy and Easy Fried Green Tomatoes Recipe

A rectangular white plate with a neatly arranged stack of golden-fried green tomato slices, garnished with herbs, next to a small bowl of dipping sauce.

Crispy and Easy Fried Green Tomatoes Recipe

This fried green tomato recipe turns firm, unripe tomatoes into a crispy, golden favorite. With a crunchy coating and tender center, they make an easy appetizer or flavorful side dish.

Course Appetizer, Recipes, Side Dish, Side dishes, Small bites, Snack

Cuisine American, International

Keyword appetizer, buttermilk, cornmeal, crispy, dipping sauce, dredge, dredge the tomato, fried green tomato, fried green tomatoes recipe, fry, golden brown, make fried green tomatoes, paper towels, remoulade, seasoning, skillet, southern fried green tomatoes, tomato, tomato slice

Prep Time 15

Cook Time 4

Servings Portions

Calories 1259kcal

Author Zuzana Paar

Equipment

Ingredients

3 Pieces Firm Green Tomatoes sliced into ¼-inch rounds
1 Pinch Salt to taste
1 Pinch Black Pepper to taste
½ Cup Coconut Flour
2 Large Eggs whisked with 1 tablespoon water
½ Cup Almond Flour
½ Cup Panko Breadcrumbs
¼ teaspoon Smoked Paprika
1 Pinch Cayenne Pepper optional
2 Cups Oil for frying

US Customary - Metric

Instructions

Gather all ingredients and keep them within reach before starting.
Cut green tomatoes into ¼-inch rounds and season lightly with salt and pepper.
Prepare bowls with flour, beaten eggs, and a breading mixture.
Mix almond flour, panko, paprika, and cayenne until combined.
Dip each slice in flour, egg, and breading, then place on a tray.
Fry at 350°Fahrenheit–375°Fahrenheit (175°Celsius–190°Celsius) for about 1 minute per side until golden and crisp, then drain and serve.

Notes

Pick firm green tomatoes: Choose tomatoes that are solid and not too ripe, as they hold up better when frying. Soft or slightly ripe ones can get mushy and won’t give you that perfect bite.
Use a three-step coating: Dredge the slices in flour, dip in egg, then coat with breadcrumbs or panko for the best crunch. This layered coating helps the breading stick and makes it extra crunchy.
Don’t overcrowd the pan: Fry the tomato slices in small batches so the oil temperature stays steady. Overcrowding makes them absorb more oil and lose their crunch.
Drain properly: Place the fried tomatoes on a wire rack instead of paper towels to keep them from getting soggy. This allows excess oil to drip off while staying crisp.

Nutrition