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Easy and quick fried green tomatoes are crispy, tangy and SO Southern! They are a great way to eat not-so-ripe tomato fruits in the summer and make a great appetizer, sandwich topping, side dish, or light lunch when served with a salad. Fresh dill sauce, Southern chow-chow, or reduced balsamic glaze are great on the side. Find fresh green tomatoes from a local produce stand near you with this free North & South Carolina Farmer’s Market Directory.

Southern biscuits, salad with peach poppyseed dressing, and fried apple hand pies are great accompaniments. These recipes for two make it easy to cook (almost) like a Southern Nana. Try this nutritious & delicious vegetarian Southern fried green tomato recipe and let me know what sauce, if any, you like best.

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Southern Fried Green Tomatoes

Crispy, tangy, and golden delicious tomato slices served with a cool dill sauce

Course Appetizer, Side Dish

Cuisine American, Carolina

Keyword side dish, tomatoes

Servings 2

Ingredients

• 1 Organic tomato, rinsed and cored Choose a large firm green beefsteak or heirloom variety
• ¾ Cup Breadcrumbs or Cornmeal (your preference)
• ¼ Cup Flour, all‑purpose
• ½ Teaspoon Salt or Lawry’s seasoning blend
• ¼ Teaspoon Black pepper
• ¼ Teaspoon Paprika (optional)
• 1 Egg, beaten well with 2-5 drops hot sauce
• ¼ Cup Milk or non-dairy milk
• ⅓ Cup Oil for frying Canola or other light oil work best.

Notes

1. Prepare the Tomato: Slice the green tomato into 1/4‑inch rounds. Toss out the stem area. Sprinkle with salt or seasoning blend and allow to rest a few minutes at room temperature. Pat dry with paper towels so the coating sticks well.
2. Set up Dredging Station: Place flour in one bowl. In a second bowl, whisk egg and milk. In a third bowl, mix breadcrumbs, salt, pepper, and paprika.
3. Coat the Slices: Dip each tomato slice in flour, then egg mixture, then breadcrumb–cornmeal mixture. Press lightly so the coating adheres.
4. Pan Fry: Heat oil in a skillet over medium‑high. Use a food thermometer to check that oil is at least 350 degrees F. Fry tomato slices 2–3 minutes per side until golden and crisp. Transfer to a paper‑towel‑lined plate.
5. Make Sauce and Serve: Whisk 1/2 cup low-fat mayo, about 1 teaspoon buttermilk, 2 teaspoons lemon juice, a couple of drops of hot sauce, 1 minced garlic clove, a little chopped dill, salt, and pepper until smooth. Chill until serving. Serve immediately and enjoy!
6. Serve tomato slices warm with dipping sauce for an easy and quick appetizer.