Fried Green Tomatoes! Every year we eagerly wait for late summer, for our summer Ambrosia, our summer indulgence, our breaded green tomatoes recipe that fries the green disks to perfection. Crispy on the outside and tender on the inside, the classic Southern dish is made even better with a coating of Panko crumbs instead of cornmeal. This recipe has been updated from the original September 2014 version in order to provide a better experience for our readers. Last update May 2019.
For this recipe you will need: green tomatoes, buttermilk, all-purpose flour, panko crumbs, peanut oil, salt, pepper.
Jump to:
- Fried foods are not bad for you
- Discovering fried green tomatoes
- A green pepper by any other name
- The first taste of fried green tomatoes
- Preparing the tomatoes for frying
- Crunchy coating for the green tomatoes recipe
- Frying the green tomatoes
- Fried Green Tomatoes Recipe: A Summer Ambrosia
- 📖 Recipe
- 💬 Comments
Fried foods are not bad for you
I know the first thing you're going to say is that fried foods are bad for you. I know, we've heard that too. But it's just not so!
Eating fried foods, such as fried green tomatoes that are properly prepared, and not on a daily basis . . . .
We don't eat a lot of fried foods, but when we do, we eat them with great gusto and without guilt.
Discovering fried green tomatoes
I'd never heard of fried green tomatoes until I met my Honey. I remember the first time I heard of them. Hank, my future father-in-law, was on a quest, he was looking for green tomatoes.
Green tomatoes? The stores were full of nice red ripe tomato globes, why would he want unripe tomatoes? And what could he possibly do with them?
Of course, I didn't question. I was on my best behavior. I wasn't married to his son, yet, and I certainly didn't want to show any disrespect.
See, this was sort of like the time when Helen, my future mother-in-law, asked if I liked mangoes. I told her I'd never tasted them. {I have since then. . . . the real ones}
"You haven't?" she said. "I always put them in my spaghetti sauce."
A green pepper by any other name
I then realized that she was talking about green peppers. She was busy dicing green peppers for the spaghetti sauce!
Hmmm, mangoes, how unusual, I thought. They certainly don't resemble a green pepper and the meat of a mango is nowhere near the color of green.
I never did find out how a green pepper came to be called a mango . . . . do you know??
So, in the case of the green tomatoes, I was not going to question my future father-in-law, although I eventually did find out.
The first taste of fried green tomatoes
It wasn't until years later that I'd actually tasted them. Ahhh! the wasted years. How I went that long without indulging in such a tasty dish, I don't know. Bet you can't eat just one. I know I can't. 🙂
They are really easy to make. Of course, the most important thing is to find tomatoes that aren't too green or too ripe. If they're too green they don't taste good, and if they're too ripe they'll fall apart as you fry.
Preparing the tomatoes for frying
Here's what we do, we look for the perfect tomatoes for frying. They will be firm, a solid green, and about the size of tennis balls.
Once we have the tomatoes, we cut off both ends, then slice the rest of the tomatoes in about ¼ inch pieces. { Step 1}
We sometimes do this ahead of time, then put the slices in a dish that we cover with plastic wrap. The tomatoes stay in the fridge until we're ready to prepare them for frying. {Step 2}
Our dipping station consists of a ziplock bag of all-purpose flour, a glass dish with buttermilk, and panko crumbs on wax paper. {Part 3}
That's it! Oh, and the peanut oil for frying. We always deep fry in peanut oil because we think it's the best oil for frying.
Crunchy coating for the green tomatoes recipe
When we're ready to fry, we take the tomatoes out of the fridge and spritz them with some plain water. We do this so the flour will adhere to the tomato.
We drop several slices into the flour. Shake! Shake! Shake! Do this until the slices are completely covered.
Be sure you keep the sack closed or you'll have a flour cloud in your kitchen. ????
As we take the slices out of the flour, we give them another little shake to remove the excess flour. Next, we dip each tomato into the buttermilk. We use a sharp little fork to do this, I think it's a shrimp fork, its tines are really sharp!
We lift the tomato out of the liquid and let the excess buttermilk drain from the tomato. Finally, we put it on the panko crumbs { Step 4}.
Frying the green tomatoes
It's important to firmly press the panko crumbs onto both sides of the green tomatoes. {1} Put them on a cooling rack -- that prevents the breading from getting soggy. {2}
We heat the peanut oil to 350 F. Using tongs, we gently slip several slices of the breaded green tomato slices into the sizzling oil. Be careful not to overcrowd. Fry them until they turn a nice golden brown. {3)
If you don't have a fryer you can do this on your stove top. Use a back burner if you have curious little ones in the house. Make sure you put the oil in a deep pot and fill it halfway with the peanut oil. Use a thermometer to make sure you reach the desired temperature.
As the green tomatoes fry, put them back on the cooling rack once they are done. This keeps them crunchy. Salt them to taste. {4}
We do these in batches and keep the fried green tomatoes warm in a 200 F oven.
We made fried green tomatoes for our family gathering. The grandsons had never tasted them before. This is a direct quote from one of them, "Papa, you're killing me!" Their challenge was to wait for them to cool enough so that they could tear into them.
And if you have an air fryer, be sure to check out the recipe for Crispy Zucchini Chips. They are delicious and make a fantastic snack or veggie side.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED...
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This is similar to the deep fryer we use. It has been cranking out delicious fried green tomatoes, fish, and chicken for many years. We use peanut oil because we find that it has a high flash point and there is no "off" taste with it. Our fried food always turn out perfectly and not greasy at all.
Fried Green Tomatoes Recipe: A Summer Ambrosia
Once you taste fried green tomatoes you'll know what all the fuss is about. It's nothing like you've ever tasted before. Once you start nibbling on them you won't want to stop. They make a delicious addition to a sandwich or eat them plain or even with a spicy creamy dipping sauce. Believe me, once you've sampled the delicious crunchy slices, you'll want to make them often.
If you like this recipe, please consider giving it a 5-star rating.
📖 Recipe
Fried Green Tomatoes - A Summer Ambrosia
Ingredients
- 4 Firm green tomatoes the size of tennis balls
- 2 to 3 cups all purpose flour in plastic bag for 1st coating
- 1 cup Buttermilk for dipping amount as needed
- 2 cup Panko crumbs for coating amount as needed
- Peanut oil for deep frying
Instructions
- Cut off both ends of green tomatoes then slice into ¼ inch slices. If not frying right away, put them in a bowl and cover with plastic wrap. Store in the fridge until ready to use.
- Before dipping in flour, lightly spritz the green tomato slices with water - it helps the flour to adhere.
- Drop several slices into the all purpose flour bag and shake vigorously until well coated. Gently shake off excess flour from each slice before putting the slice in the buttermilk.
- Coat each slice with the buttermilk, let excess buttermilk drip off before placing the slice on the panko crumbs.
- Firmly press the panko crumbs onto both sides of the green tomato slice.
- Place the breaded slices on a cooling rack -- the cooling rack keeps the breading from getting soggy.
- Using tongs drop breaded slices into 350 F oil. Do not over crowd. Remove the slices from the oil when they reach a rich golden brown. Place them back on the cooling rack and salt the slices to taste.
- If you are doing several batches of the fried green tomatoes, you can keep them warm by placing the rack with the tomatoes in a 200 F oven.
Harold Burton
I’m making this for dinner tonight I’ll let you know how it turns out. But I looks good anyways.
Harold Burton
Alisha Ross
I love to cook in my crockpot! Thank you for the great recipes! There are so many to choose from and now I have to see which one or ones I want to try first. Thank you!
Marisa Franca
Hello, Alisha! We love our slow cooker too, and we plan on including more recipes. Let us know which recipes you try.
Marisa Franca
Hi, Josie! If you don't have any buttermilk handy you can make some "soured"milk. The importance here is the consistency. Buttermilk is a bit thicker than regular milk. It's really easy to do. All you need to do is to add 1 1/2 Tablespoons of fresh-squeezed lemon juice or 1 1/3 Tablespoons of cider vinegar to each cup of warm milk. That will sour the milk. Now, if milk is out of the question, use beaten eggs with one or two tablespoons of water to the egg.
Dee | Grammy's Grid
I love me some fried green tomatoes!! Search Google for "green pepper called a mango" and you'll find your answer, I just did!! Shared x 3 ♥
Marisa Franca
Thank you,Dee! I appreciate the share. Have a wonderful day!!xoxo
Bernie
I am still wondering how the term Mango came about for green Peppers. When I was in the USAF in 1961 I was stationed at Chanute, AFB in Illinois for Tech School. I was friends with a guy from Evansville Indiana. He had this outlandish opinion that a green pepper was a Mango. I spent a weekend at his home and we all thought it was strange that I called them bell peppers and they called them Mangos. We still don't know the actual origin. I guess the one where it is a verb, meaning "pickled", makes the most sense.
Marisa Franca
Hi, Bernie! I understand how confused you were -- I was too. My Mother-in-Law never called bell peppers anything else. I guess it's a Hoosierism - they have a lot of them, especially Southern Indiana where there is a big German community. Loved your story.
Retirement Reflections
Hi, Marisa - I am delighted that I stopped by your site today. My husband and I are currently amidst our final planning for our hike on the Via Francigena next month (walking from Lucca to Rome). Along with packing and long practice hikes, our preparations include Italian lessons and preparing Italian meals for our family and friends. I greatly look forward to exploring more of the recipes on your site.
Marisa Franca
Hi, Donna! Oh my, I'd love to be with you in Italy. You are going to see some amazing sights. I can't wait to see your photos - you will have plenty I hope. And welcome to our blog!! I'm so glad you stopped by. I hope you become a frequent visitor. In the meantime, take care and I look forward to seeing your adventures.
Jovina Coughlin
I agree. Great recipe and directions.
Sylvia
Thanks for linking up with us at the #WednesdayAIMLinkParty 36
Catalina
Oh my goodness! I can't believe that I found the recipe for the fried green tomatoes! My husband loves them and he always talks about it. Now I need green tomatoes!!!! This needs to happen!
Noel Lizotte
Gotta keep the outside crunchy!!
What a great summer treat ... and super easy to make following these instructions.
Mahy Elamin
What a great idea! Fried Green tomatoes have been on my to make list for much to long. Now that I’ve seen this I’ll have to jump on it!
Danielle Wolter
Fried green tomatoes are so awesome. I thought it was weird the first time I heard about them too, but have become a convert. I do need to make them!
Claudia Lamascolo
Oh you have no idea how bad I have always wanted to try these. I have seen them online everywhere but they never looked this good but I am not shocked since everything you make is perfection. I need to now try making your recipe. Thanks for posting these.
Patty
First time I heard of fried green tomatoes was in the same name wonderful movie. I've always wondered how they would taste, aren't they tart? Seeing yours that are so perfect and crisp I really want to try your recipe, pinning for later!
Tracy
Soooo true! ALl fried foods are not the enemy! Moderation is key and if you’re going to eat any fried food, a fried tomato is the way to go! Love these- bring on the summer tomatoes!
Carmy
Can I confessed that I've never had green tomatoes until recently too?! I mean, I never thought to grab a green one when there were so many juicy bright red ones! These fried green tomatoes look absolutely amazing and I need like 6 of them ASAP
Amanda
This post is giving me some serious cravings, Marisa! I LOVE fried green tomatoes, but haven't had them in the longest time. I've always had them in restaurants, though, and have never made them at home. I will definitely be following your tutorial and making a big batch of these over the summer. What a treat to look forward to!
Annemarie
I don't know about the mangoes, but those fried green tomatoes look so good! I love how crispy and crunchy you got them. Now I just need to search out green tomatoes around here. I do see them sometimes at the farmers' market, but I'm usually after the ripe ones. 🙂
Marisa Franca
Hi, Annemarie! Next time you see green tomatoes grab two or three. Once you try them you'll be looking for them at the Farmers Market all the time.
Tina
I remember the first time my parents cooked these. They were so excited because they had fond memories of fried green tomatoes. I loved them at first bite and your article reminds me how much I miss these. Going to have to do this again. Thanks for sharing!
Marisa Franca
Hi, Tina! I was so happy my Hubby's family introduced me to them -- what a treat!
Julia
I've always wanted to try fried green tomatoes but have never done that. Deep frying anything scares me to no end! It's a funny story about mango vs green pepper! But as I was reading your story I thought that adding a bit of real mango to the tomato sauce might be not a bad idea - you know, to sweeten it up and remove a bit of acidity.
Marisa Franca
Hello, Julia! The best thing to do when deep frying is to have a deep pan and not overfill with oil. Seriously, try to fry some green tomatoes -- you won't regret it.
michele
Id never made fried green tomatoes but after reading this I knew I had to try them. My husband was so excited, its always been one of his favorite things (who knew?) and he raved that these were some of the best he'd ever had. He liked them so much he came home from the store today with more tomatoes to use up the rest of the buttermilk on another batch!
Marisa Franca
Hi, Michele! Such a cute story! Thank you for sharing. Our whole family can't wait to get together so that Hubby can fry some up for them.
Amanda
I've never had fried green tomatoes before now. it was something I was always curious about and I am glad I tried them. these are absolutely perfect. I love adding them to my sandwiches!
Marisa Franca
Thank you for your sweet comment, Amanda. I'm glad you liked them.
Meg
I love green tomatoes but I can never find true ones so I just have to settle for using green heirloom tomatoes that aren't super soft yet. These look so amazingly crispy and golden! I don't fry food very often because it's so much work without a deep frier but I would slave over the oven for these!
Marisa Franca
Hi, Meg! We don't fry often either, but when we do it something like the crispy green tomatoes. They are so good. The fry quickly so you really aren't slaving over the stove too long. We have a deep fryer and we do it outside on our patio. Have a great weekend. And if you're a mom, Happy Mother's Day.
Lisa | Garlic & Zest
I've never heard of a green pepper being referred to as a mango before, so that's new to me, but fried green tomatoes aren't. I'm from the South - so my grandmother made these all the time. They were always crispy and golden and perfect. I haven't had one in ages and now that you've reminded me how good they are, I'm going to be on a mission to find some perfect green tomatoes. These look amazing and you've achieved a perfect golden crust! Yum!
Marisa Franca
Hi, Lisa! Good luck on your quest for green tomatoes. But they are becoming so popular I've seen them in the grocery store as green as they can be. If you're a mom, Happy Mother's Day!!
Sarah
Is your husband from Kentucky? (Or somewhere in Central Appalachia?) My husband's family moved to Kentucky from California and had the EXACT SAME EXPERIENCE with the faux-mango green peppers! I read about it, and apparently when mangoes first came to the USA they were pickled. And in some areas, all foods that were usually pickled were called mangoes. Interesting right?!! Also, these made me hungry. I love fried green tomatoes!
Marisa Franca
Hi Sarah! Nope he and his family are from central/southern Indiana. It was his mom who called them mangoes - her parents were from German descent. Yes, I did have to get used to some Hoosierisms.
Susie
What a great story about your in-laws... I still cannot figure out why they would call a green pepper a mango? Do they still call them mangoes?
Your Fried Green Tomato recipe looks amazing. I was always to intimidated to make them at home, but always ordered them in restaurants. I will be saving this recipe to make this summer. Do you just find your tomatoes in the store?
Marisa Franca
Hi, Susie! I guess it's not that unusual. Sarah said she had the same experience and her husband's family came from Kentucky. Don't be intimidated!! They are delicious!
Arlene Mobley
Oh that looks so good! I haven't had fried green tomatoes in years. I haven't seen any green tomatoes around here lately. I might have to wait for our winter farmers markets to open up!
Marisa Franca
They have them at our Kroger, Arlene. Keep an eye out and you will find them. Our tomatoes on our plants aren't ready quite yet. We had to buy them at the store.
Veena Azmanov
Marisa I can almost taste them. I've eaten only fried green tomatoes only one before on my trip to Spain. And to tell you the truth it was the first time I heard of green tomatoes. And the markets were full of them. It was so pretty!!
Marisa Franca
Hi, Veena! They are so good and if you made them at home I bet the family would beg you to make them often! Have a great weekend.
Gloria @ Homemade & Yummy
You know, I have never tried fried green tomatoes...but I did like the movie LOL. With fresh tomato season here, finding lots of ways to use them is great. I will have to give these tasty little rounds a try.