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    Grits and Pinecones » Recipes » Sides

    Easy Southern Fried Green Tomatoes

    May 3, 2020 by Sharon Rigsby, Updated September 18, 2020 12 Comments

    Jump to Recipe Print Recipe
    Pinterest pin for fried green tomatoes.

    Like many Southern recipes, there are almost as many recipes for fried green tomatoes as there are Southern cooks. This simple and oh so delicious recipe for easy Southern Fried Green Tomatoes uses panko bread crumbs instead of cornmeal for a delightfully crispy crust. 

    Three fried green tomato slices on a black plate.

    Fried green tomatoes are a classic Southern delicacy that gained national attention when the iconic movie by the same name came out in 1991.

    They can be eaten alone as a side dish, served as an appetizer, or added to burgers and other sandwiches instead of regular tomato slices, and are a crucial ingredient in my over-the-top Ultimate Southern-Style Burger!

    What are green tomatoes:

    In case you are wondering, the tomatoes used in this recipe are unripened regular red tomatoes. What they are not is the variety of tomato that stays green when ripe (Green Zebra), and they are not tomatillos, although they all look pretty similar.

    Where to buy green tomatoes:

    Because of their popularity, you can find these tomatoes at most farmers’ markets and grocery stores all year long, especially in the South. But, they are especially plentiful in the summer. 

    What’s in them:

    You will need the following ingredients: unripe green tomatoes, kosher salt, ground black pepper, all-purpose flour, panko bread crumbs, peanut or canola oil, ground red pepper, eggs, milk, and garlic powder.

    Vegetable oil, panko bread crumbs, flour, salt and pepper on a kitchen counter.

    How to make fried green tomatoes:

    1.  Slice the tomatoes into ¼ inch slices. Discard the top and bottom or save them for another use.

    2.  Pat dry with a paper towel and season the slices on both sides with kosher salt and pepper.

    Four slices of green tomatoes.

    3. Place the flour, ground red pepper, and garlic powder in a shallow bowl and stir to combine. Add the eggs and milk to another shallow bowl and whisk to combine. Place the panko in a third shallow bowl.

    4. Add oil to a large heavy-duty frying pan, cast-iron skillet, or dutch oven set over medium-high heat.

    5. Dredge the tomatoes slices in the flour mixture.

    A slice of tomato in a bowl of flour.

    6. Shake off any excess flour. Then dip them in the egg mixture and coat both sides.

    A slice of tomato covered in flour dipped in egg.

    7. Dredge the tomato slices in the panko bread crumbs. Be sure to coat both sides and shake off any excess evenly.

    A bowl full of panko breadcrumbs with a tomato slice in it.

    8. When the oil is shimmering, carefully add the coated tomato slices. Cook one to two minutes per side or until they are golden brown.

    Four tomato slices frying in a large skillet.

    9.  Remove from the pan using a slotted spatula and drain on a wire rack.

    Tomato slices cooling on a wire baking rack.

    Serve immediately.

    A black plate with three fried green tomato slices on it.

    Sharon’s tips:

    You will have enough coating ingredients and oil to cook additional tomato slices. If you want to double the recipe, simply use two tomatoes.

    Plan to use your tomatoes within a few days of purchasing them; they will ripen quickly. 

    You can tell if your oil is hot enough by adding a small pinch of panko.  If the oil is hot enough, it should start sizzling immediately. If not, let it heat a bit more before adding the tomatoes. If your oil is not hot enough, the tomatoes will be greasy. 

    I like to drain my tomatoes on a wire baking rack over a paper towel. If you don’t have a rack, you can drain them on a paper towel, but don’t leave them there too long, they can get soggy. 

    More Southern recipes:

    If you like this recipe, you might also like my recipes for Southern-Style Crispy Onion Rings, Kay’s Southern Pimento Cheese Spread, Southern Pecan Praline Cake, Easy Classic Southern Tomato Pie, Southern Tomato Gravy, Easy Baked Fresh Tomato Casserole, and Southern Potato Salad. 

    Need more menu inspiration, check out these recipes: Green Tomato Pie, Southern Fried Sweet Corn, Apple Pecan Salad, and Chicken Pilau. 

    Here is a link to all of my Southern-style recipes, if you need more menu ideas. 

    ★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    Three slices of green tomatoes which have been coated in panko and fried.

    Easy Southern Fried Green Tomatoes Recipe

    Sharon Rigsby
    Like many Southern recipes, there are almost as many recipes for fried green tomatoes as there are Southern cooks. This simple and oh so delicious recipe uses panko bread crumbs instead of cornmeal for a delightfully crispy crust. 
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Appetizer, Side Dish
    Cuisine Southern
    Servings 4 slices
    Calories 192 kcal

    Ingredients
      

    • 1 large green unripe tomato cut into ¼ inch thick slices
    • Kosher salt and ground black pepper
    • ½ cup all-purpose flour
    • 1 teaspoon garlic powder
    • ⅛ teaspoon ground red pepper
    • 2 eggs beaten
    • 1 tablespoon milk
    • 1 cup Panko bread crumbs
    • 1 cup peanut or canola oil

    Instructions
     

    • Season the tomatoes on both sides with kosher salt and pepper.
    • Place the flour, ground red pepper, and garlic powder in a shallow bowl and stir to combine. Add the eggs and milk to another shallow bowl and whisk to combine. Place the panko in a third shallow bowl.
    • Add oil to a large frying pan set over medium-high heat.
    • Dredge the tomatoes slices first in the flour mixture, then the egg mixture, and then the panko bread crumbs. Be sure to coat both sides evenly and shake off any excess.
    • When the oil is shimmering, carefully add the coated tomato slices. Cook 1-2 minutes per side or until they are golden brown. Remove from the pan and drain on paper towels.
    • Serve immediately.

    Notes

    You will have enough coating ingredients and oil to cook additional tomato slices. If you want to double the recipe, simply use two tomatoes.
    Plan to use your tomatoes within a few days of purchasing them; they will ripen quickly. 
    You can tell if your oil is hot enough by adding a small pinch of panko.  If the oil is hot enough, it should start sizzling immediately. If not, let it heat a bit more before adding the tomatoes. If your oil is not hot enough, the tomatoes will be greasy. 
    I like to drain my tomatoes on a wire baking rack over a paper towel. If you don't have a rack, you can drain them on a paper towel, but don't leave them there too long, they can get soggy. 
     

    Nutrition

    Calories: 192kcalCarbohydrates: 15gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 27mgSodium: 21mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 14.9mgCalcium: 10mgIron: 0.9mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

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    1. Carol Cuevas

      May 20, 2022 at 2:52 pm

      5 stars
      I love this recipe. I like the spice both in the flour mixture and the spice that happens to be in my panko.

      Reply
      • Sharon Rigsby

        May 21, 2022 at 8:17 am

        Awesome! Thanks so much for letting me know. Now you are making me hungry for some!
        Sharon

        Reply
    2. Sara

      January 07, 2022 at 10:57 am

      5 stars
      Loved them!!! I used wondra instead of the flour. Otherwise exactly like you did them. Used all your hints for the best fried green tomatoes. Perfect!!! Can’t wait to make them again in the spring when our tomatoes are back.

      Reply
    3. Sue

      November 03, 2021 at 6:51 pm

      5 stars
      At the end of the season I had over 100 green tomatoes, some sauce tomatoes but a good number of eating tomatoes. This recipe is simple and the end results are worth making them again and again. My family loved them. I added some additional seasoning and some grated parm. on some of the batches. Thanks for your recipe

      Reply
      • Sharon Rigsby

        November 05, 2021 at 3:26 pm

        Dear Sue, I’m so jealous of all of your green tomatoes. I am so glad you enjoyed this recipe and thank you too for taking time to let me know.
        All the best,
        Sharon

        Reply
    4. G

      July 24, 2018 at 6:41 pm

      This recipe does NOT work. The flour pushes the egg/milk mix away and the panko doesn’t stick. What a mess!

      Reply
      • Gritsandpinecones

        July 26, 2018 at 9:41 am

        I’m so sorry you had problems with this recipe. I am trying to figure out what might have gone wrong but I’m not sure what you mean by the flour pushes the egg/milk away? I have made this recipe many times without any issues and the breading technique is a classic one that I use for lots of other dishes as well including a fairly recent recipe for parmesan chicken.
        I know how frustrating it is to put time and effort into a recipe that doesn’t turn out right and I’m so sorry this didn’t work for you.
        All my best,
        Sharon

        Reply
      • Krisz

        July 10, 2019 at 8:41 pm

        Make sure you put enough milk in with the egg. Let them sit about 10 seconds or so in the egg to soak it up.

        Reply
    5. sue | theviewfromgreatisland

      June 13, 2017 at 10:38 am

      This is one of my favorite summer dishes, but it’s so hard to find those green tomatoes!

      Reply
      • Gritsandpinecones

        June 13, 2017 at 12:15 pm

        Hi Sue, luckily they are plentiful here, especially at the farmers’ markets. Whenever I see them, I try and grab some!

        Reply
    6. Courtney Glazer

      June 13, 2017 at 8:41 am

      Looks like another delicious recipe to break the “no frying in the house ” rule! Yumm

      Reply
      • Gritsandpinecones

        June 13, 2017 at 9:38 am

        What can I say, I have an addiction….. Does it help that I made both the onion rings and fried green tomatoes the same day?

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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