A summertime favorite, these Crispy Fried Green Tomatoes are made with Panko breadcrumbs mixed with garlic, onion, and a little kick of cayenne pepper. It's my favorite fried green tomatoes recipe!
I didn't like fried green tomatoes the first time I tried them. It took me awhile to figure out I like a fried green tomatoes recipe without cornmeal. To be honest, I don't like a cornmeal batter on many things. I prefer to use Panko bread crumbs for frying, I love how they make chicken, fish, and everything else crispy.
The other thing I didn't like about classic fried green tomatoes the first time was how they didn't have any flavor, so I add garlic powder, onion powder, salt and cayenne pepper to my Crispy Fried Green Tomatoes.
I love to make fried green tomatoes towards the end of the growing season, but part of the reason I made these this time was because I have a lot of large green tomatoes in my garden that just weren't turning red. It turns out they weren't turning red because it's been too hot, who knew? I looked it up and found out that tomatoes need temperatures between 75-80 to turn red, not the above 90 we had 9 days in a row! Good thing I love it hot!
Crispy Fried Green Tomatoes
Need more ideas to use the tomatoes in your garden? Try these recipes this summer:
Bacon Cream Cheese Stuffed Cherry Tomatoes
Bacon Mozzarella and Tomato Stuffed Zucchini Boats
Homemade Tomato Basil Pasta Sauce
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Crispy Fried Green Tomatoes
- 3 large green tomatoes, cored and sliced ½ inch thick
- salt and pepper
- ½ cup flour
- 2 eggs, beaten
- 1 cup unseasoned Panko breadcrumbs
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon cayenne (ground red pepper)
- avocado oil or canola oil, for frying
- Sprinkle the sliced tomatoes lightly with salt and pepper on both sides. Let sit for at least 20 minutes to draw out moisture.
- Using three shallow bowls, place the flour in one bowl, the beaten eggs in another, and the Panko, garlic powder, onion powder, salt, and cayenne in the last bowl. Mix the Panko mixture well.
- Working one slice at a time, dredge the tomatoes in the flour, then the eggs, and finally coat well with the Panko. Shake off excess.
- Heat the oil in a frying pan over medium-high heat. Fry the tomatoes, working in batches if needed, for 2-3 minutes, turn and fry for an additional minute or two. Turn the heat down if the tomatoes are browning too fast. Remove from the oil with tongs, draining excess oil, onto a paper towel lined oven safe plate or sheet pan. Keep warm in a 215 degree F oven.
So these were AMAZING!!! Thanks you for sharing will def make these again.
One word! FANTASTIC!
I also use Panko on Fish, etc. will now use it for FGT also!
I found some beautiful green tomatoes at farmer's market this morning and I just made these FGT's for a second time. Excellent recipe, very tasty. I like to serve my FGT's with seafood cocktail sauce. Yum! Now back to eating...!
Great, I'm so glad you like them!
Jeff Paulson says
Just made a batch and they were TASTY!
Made a Scorpion pepper remoulade to put on
Top of them!
I'm so glad you like them!
gloria margenau says
what is scorpion pepper remoulade?
I used this recipe and cooked them in an air fryer. They turned out perfect!
Great! I have a older style air fryer I need to use more.
Hi, will this recipe work just as well with red tomatoes? I live in Colorado and I have never seen green tomatoes since I left Arkansas in 1981.
Hi Jess, I'm sorry I wasn't able to get back to you right away. Unfortunately, no, this will not work with red tomatoes, at least not really red tomatoes. They would be too soft. If they are just barely red it might be fine. I've never seen green tomatoes in a grocery store, we grow tomatoes in the summer.
Helen E. Adcock says
I love the fried green tomatoes but I have trouble keeping them crisp while I fry more. Is there a way to do this?
Hi Helen, they stay crispier if you don't put them in the oven to keep warm, and if they get cold while you cook the rest, you could probably quickly reheat them in a skillet without oil. I haven't tried that yet, though.
Rae Ann says
Thank You for sharing!!! I used brown rice flower and olive oil! YUM!!!
Thanks I only have olive oil and I’m about to try fgb for the first time in my life, cooking or eating
I have tried many recipes....this is the one my husband said to keep....love the spices and the crispiness !! Awesome recipe !!
Hi Brenda, thank you so much! I'm glad you both loved it!
Earl Ingram says
Here in Hahira, GA, tomatoes turn red all summer long regardless of 90 +degrees.
Thanks so much for sharing this recipe with us! I'm so glad I found it on Pinterest. These came out perfectly, I've shared the recipe all over after hearing my 63 yr old Alabama born and bred mother say they were the best she's ever had.
Hi Lilli, thank you so much! I'm so glad your mother said that! I'll have to try some more Southern recipes soon.
I bet you could fry these in the airfryer.Just spray those babies down with a good vegetable oil like Wesson and pop them in that fryer.Save a ton of calories!
Possibly, I have an airfryer, but I haven't tried it. Let me know how it works out if you try it.
Tammy Daniels says
I was thinking of doing the same thing! Will be trying this tonite
Chris R says
I use my airfryer. I use a mixture of cornmeal and panko (1/3 c cornmeal and about 1/2 cup panko) and I put it in the magic bullet (you can use a blender) to make it a more consistent texture. I love panko, but they don't always coat great and it takes much more panko to coat anything...I season the heck out of the mixture... then I dip in milk, lightly into the coating mixture, quick dip in an egg and back to the coating mixture. Then put them in the fridge for a couple hours, or freezer for 30 minutes or so. The coating sticks to the tomatoes rather than the airfryer grill. I use either spray olive oil or coconut PAM, turn halfway through and give another spritz. I dip them in a yogurt ranch and they are heavenly. You get such better coverage with the ground panko and the cornmeal is almost undetectable but helps with holding it all together.
Made them last year because my maters just didn't want to ripen late. I live in the NW and we didn't have enough heat in September. Anyway, made them the traditional way and they were ok, but I'll try this recipe when mine starting to grow in the garden. Thanks! I use Panko on everything else, just never thought of using it on fried green tomatoes!
Becky Meneses says
I'm a southethe and our temps in Alabama are consistently above90° after June. I guess I never noticed tomatoes didn't turn red is because I picked them still slightly green & let them ripen inside. However, cherry tomatoes do ripen on the vine. #2 I've fixed fried green tomatoes for years & could never find a breading we traditionally use that I really liked. Dumb me! I never thought of panko (which I love). Will definitely be trying your recipe when my tomatoes come in. Thanks!
These look great! Never have had these, but would love to try them. Do you eat them as is, or do you dip them in a special sauce?
Hi, Ginny! I just eat them as is, but I'm sure they would be great dipped in a sour cream based sauce or salsa. Come back and let me know what you think if you try them.
I eat fried green tomatoes and
mayonnaise sandwich. Yummy.
I just dust them with flour, dip
in egg then back in the flour
and fry them in canola oil.