Cooking Fried Green Tomatoes the Easy Way

A plate lined with paper towels holds several pieces of golden brown fried food, arranged in a single layer on a light surface.

Cooking Fried Green Tomatoes the Easy Way

This fried green tomato recipe delivers crisp edges with a tender center using a simple, reliable method. It is an easy way to turn garden green tomatoes into a snack, side dish, or appetizer that always hits the mark.

Course Appetizer, Side Dish, Sides, Snack, Snacks

Cuisine American, International

Keyword appetizer, baking sheet, blt, cornmeal, crispy, crunchy, dip, dredge, dredge the tomato, fried green tomato, fried green tomato recipe, fry, golden brown, paper towels, seasoning, skillet, tomato slice, whisk

Prep Time 10

Cook Time 4

Servings Portions

Calories 361kcal

Author Zuzana Paar

Equipment

Ingredients

3 Pieces Green Tomatoes cut into ¼-inch slices
½ Cups Coconut Flour
½ Cups Almond Flour
½ Cups Breading Blend
2 Pieces Eggs beaten with 1 tablespoon water
¼ teaspoon Paprika Powder
⅛ teaspoon Cayenne Pepper dash, optional
½ teaspoon Salt to taste
⅛ teaspoon Black Pepper to taste
1½ Tablespoons EVO Oil for frying

US Customary - Metric

Instructions

Gather all ingredients, including green tomatoes, flours, breading, eggs, spices, and oil, so the process runs smoothly.
Wash the tomatoes and slice them into ¼-inch rounds. Season lightly with salt and pepper and set aside in a single layer.
Set up three shallow bowls: coconut flour in one, beaten eggs in another, and the seasoned breadcrumb mixture in the third.
Mix almond flour, breadcrumbs, paprika, and cayenne until evenly combined for a crunchy, well-seasoned coating.
Dredge each slice in coconut flour, dip in egg, then press into the breadcrumb mixture. Place coated slices on a tray.
Heat oil to 350–375°Fahrenheit (175–190°Celsius) and fry tomatoes in batches for about 1 minute per side until golden. Drain on paper towels or a rack and keep warm if needed.

Notes

Make sure your green tomatoes are firm but ripe enough to slice easily. This will help them hold together while frying and prevent them from falling apart.
Pat each tomato slice dry with a paper towel before coating. Removing excess moisture helps the breading stick and keeps the tomatoes crispy.
Use a mix of breadcrumbs, almond flour and corn flour for extra crunch. This combination gives a golden, textured coating that’s more flavorful than using just one ingredient.
Don’t overcrowd the pan when frying. Give each slice enough space so they cook evenly and stay crispy instead of steaming.

Nutrition