Fried Green Tomato Recipe

Fried Green Tomatoes on a plate with creamy dipping sauce.

Fried Green Tomato Recipe

If you’ve never had fried green tomatoes, you're going to LOVE this recipe. These crispy, golden-brown slices are the ultimate Southern comfort food—perfectly tangy on the inside with a crunchy, flavorful coating that’s so good. As a busy mom of three, I love that this side dish is super easy to make! It's one of the only ways my kids will eat tomatoes (they love the creamy dipping sauce) and this recipe is always a hit with my entire family. Whether you're making these as an appetizer, side dish, or snack, my foolproof recipe results in perfectly crispy green tomatoes every single time!

Course Appetizer

Cuisine American, Southwest

Diet Low Calorie, Vegan

Prep Time 25

Cook Time 25

Inactive Time 30

Total Time 1 20

Servings Slices

Calories 143kcal

Author Christine McMichael

Equipment

Vegetable Slicer
Non-Stick Skillet

Ingredients

Fried Tomatoes

3 medium green tomatoes firm
1 3/4 teaspoons salt divided
1/2 cup unsweetened almond milk or other milk of choice
1 large egg
2/3 cup all-purpose flour or gluten-free 1-to-1 baking flour
1 cup blanched almond flour finely ground
1 cup breadcrumbs regular or gluten-free
1/4 cup finely grated parmesan cheese dairy or non-dairy
2 teaspoons Italian seasoning
avocado oil

Creamy Sauce

1/2 cup avocado-oil based mayo
2 Tablespoons fresh parsley chopped
3 Tablespoons finely diced dill pickle
1 Tablespoons dill pickle juice
1/2 Tablespoon dijon mustard
1/2 teaspoon honey
1/4 - 1/2 teaspoon hot sauce of choice

Instructions

Slice the tomatoes into 1/4” thick slices.
Line your counter (or cookie sheet pan) with two layers of paper towel and place the sliced tomatoes in an even layer. Sprinkle both sides with 1 teaspoon salt and let sit for 30 minutes to draw out excess moisture.
Meanwhile, prepare the tomato-dunking ingredients. In a shallow bowl, whisk together the almond milk and egg until combined. Set aside.
In a second shallow bowl, add the flour and 1/2 teaspoon salt.
In a third shallow bowl, mix together the almond flour, breadcrumbs, parmesan, Italian seasoning and remaining 1/4 teaspoon salt.
After 30 minutes, pat the tomato slices dry with a new paper towel.
Dip each tomato in the following order: egg mixture, flour mixture, egg mixture, and breadcrumb mixture. Set coated tomato onto a parchment-lined pan or plate in the meantime.
Repeat with remaining tomato slices until all are coated.
Heat a large rimmed (ideally nonstick) skillet over medium heat and add just enough oil to coat the entire bottom of the pan (about 1/8” high of oil).
Add 5-8 tomato slices to the pan at once (leaving at least ½” space between each tomato) and fry for 2-3 minutes per side.
Transfer fried tomatoes onto a cooling rack set over a paper towel to let the tomatoes cool for 10 minutes before eating.
To make the sauce, mix all the sauce ingredients together in a bowl.
Serve the sauce with the fried tomatoes and enjoy!

Notes

Gluten Free breadcrumbs work phenomenally in the recipe! I recommend Bob’s Red Mill 1-to-1 Baking Flour as the flour.
This recipe can also be made dairy free by using dairy free parmesan. I recommend a block of Violife parmesan and grating it yourself.
Avocado oil mayo worked fabulously! The Sir Kensington brand is great.
I do NOT recommend using tomatillos in this recipe. They are two different things unfortunately, and it will not have the desired turnout.

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