Food & Cooking Recipes Seasonal Recipes Summer Recipes Fried Green Tomatoes This classic comfort food is surprisingly simple to make. Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 6 Jump to recipe Whether you have unripe tomatoes from your garden or simply love this comforting, classic dish, turn to our fried green tomatoes recipe when the craving strikes. The contrast of the crispy cornmeal exterior and the tomato's firm, tangy interior can't be beat. Making them is easier than you might think, especially since there’s no deep frying involved. Simply slice, coat, and shallow-fry until golden brown, then enjoy them hot from the pan with a sprinkle of salt or a cool, creamy sauce for dipping. They make an excellent appetizer or snack, but would be just as delicious served with eggs for breakfast or sandwiched between slices of bread for lunch. Simple and satisfying, this iconic recipe is a must-try. 42 of Our Most Delicious Comfort Food Recipes Credit: Jason Donnelly A Brief History of Fried Green Tomatoes While often thought of as a distinctly Southern dish, the origin of fried green tomatoes lies quite a bit farther north. The dish provided opportunity for people in the Northeast and Midwest to use up unripe tomatoes still on the vines before the first frost set in. (Green tomatoes in the South, meanwhile, often ended up in relishes such as chow chow.) It wasn't until the 1991 release of the movie Fried Green Tomatoes—which was set in a fictional town in Alabama—that the dish exploded in popularity and became a southern staple. These days, you can find fried green tomatoes on menus from North Carolina to Louisiana and everywhere in between and beyond. Fried Green Tomatoes Dos and Don'ts Do use stone-ground cornmeal: If you can locate stone-ground cornmeal, pick some up for this recipe. It has more flavor and nutrition than steel-ground cornmeal and will give your coating the best crunch. Don't slice too thinly: When prepping the tomatoes, be sure to slice them about one-half inch thick, which will ensure the pieces hold their shape and don't become overly soft as they cook. Do serve them hot: Fried green tomatoes are best served fresh from the pan when the coating is nice and crisp and the insides are hot and juicy. Plate them up as they're ready, or keep warm in a 200 degrees Fahrenheit oven while you fry the rest of the batch. As its name implies, fried green tomatoes must be made with underripe tomatoes that are firm and very green. If you don't have any tomato plants of your own, look for green ones at farmers markets from midsummer to early fall. Directions Mix cornmeal with pimenton; beat eggs: Season tomatoes with salt and pepper. Mix together cornmeal and pimenton in a bowl. Lightly beat eggs in another bowl. Credit: Jason Donnelly Heat oil; dip tomatoes in egg and dredge in cornmeal: Heat oil in a skillet over medium heat. Dip tomatoes in egg, and dredge in cornmeal mixture. Credit: Jason Donnelly Credit: Jason Donnelly Fry tomatoes: Working in batches, fry tomatoes in a single layer until golden brown, about 3 minutes per side. Let drain on a paper-towel-lined plate. Credit: Jason Donnelly Credit: Jason Donnelly Storing and Reheating Fried Green Tomatoes If you find yourself with leftover fried green tomatoes, refrigerate them in an airtight container for up to 3 days. Reheat them in a 400-degree oven or an air-fryer set to 350 degrees until hot and crispy, about 10 minutes. You can also reheat them in a skillet on the stovetop in a little oil. How to Serve Fried Green Tomatoes As a starter or side: Serve these crispy rounds accompanied by a cool and creamy dipping sauce. Martha recommends sour cream with a sprinkling of dill or tangy crème fraîche topped with chives, though a little remoulade or a herby green goddess dressing would be equally delicious. Between slices of bread: For a lunch or dinner option, try tucking the fried green tomatoes into BLTs, sliding them on top of burgers, or serve them on slices of soft white bread spread thickly with pimento cheese. 5 More Fresh Tomato Recipes to Try Tomato and Brie Tart Pasta With Fresh Tomato Sauce Bloody-Mary Tomato Salad Tomato Cobbler Heirloom Tomato Bruschetta Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.