Fried Green Tomatoes

Does it get any more Southern than Fried Green Tomatoes? Chef Felicia shows you how it's done.

Does it get any more southern than fried green tomatoes? With the simple ingredients of green tomatoes, salt, flour, egg wash, and breadcrumbs, Chef Felicia shows us how easy this southern recipe is to make your own crispy, golden brown tomatoes.

Fried green tomatoes are crunchy and delicious – and they take barely any time to fry up. The first step towards making your finger-licking treat is to take a knife and core and slice your tomatoes. After removing the core, cut the base off, and slice into four separate slices per tomato.

Once the fruit (or vegetable? Who knows) is sliced, it’s important to let the tomatoes lay out flat and season both sides with salt and pepper. You want to let them rest so that the water is drawn out to keep it crispy. Nobody like a soggy tomato. After about 15 minutes, blot with a paper towel.

Instead of the standard cornmeal, this recipe calls for a standard breading technique of flour, egg wash, and breadcrumbs. You might want to keep one hand dry and one dirty while dipping the slices into each ingredient.

After all the slices are properly coated, it’s time to fry. Fry the tomatoes for about two minutes on each side, using a spatula and flipping the tomatoes with caution. Once they look nice and golden on each side, remove them from the pan and let them sit out on a paper-lined so some of the excess oil can be released.

Finally, season your slices with more salt just after they’re out.



2 large green tomatoes, washed and cored


Freshly Ground Black Pepper

1 cup all purpose flour

2 eggs, beaten with 2 tbsp water

1 cup finely dried bread crumbs

2 cups canola oil



Slice each tomato into 1 inch slices.  Season both sides of the tomatoes with salt and pepper.  Let the tomatoes sit for 15 minutes.  Season the flour, egg wash, and bread crumbs separately with salt and pepper.  Dredge the tomatoes in the flour, coating completely.  Dip each tomato in the egg wash, letting the excess drip off.  Dredge the tomatoes in the bread crumbs, coating completely.  Heat the oil in a large frying pan; fry the tomatoes in batches until golden brown, about 2 minutes on each side.  Remove from the pan and drain on a paper-lined plate.  Season with salt.

Makes: 8 tomatoes


Recipe courtesy of Felicia Willett, 2015