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Crispy on the outside, tender on the inside, and bursting with tangy flavors, these golden delights are made with firm green tomatoes, zesty seasoning and a crunchy panko coating.
Table of Contents
Southern fried green tomatoes
Although you might think of fried green tomatoes as a classic Southern dish, they were first popular in the northeast, especially in Pennsylvania Dutch country.
Northeastern newspapers published in the early 1900s reference several different recipes that can be made using green unripened tomatoes. This was particularly relevant during the Great Depression when people were getting the most of anything they could harvest.
In 1919, the Pittsburgh Post reported that the State Department of Agriculture suggested that green tomatoes should be canned for frying. The batter recommended was one similarly used for fried oysters. .
Eventually, the trend spread across the U.S.
The book “Fried Green Tomatoes at the Whistle Stop Cafe” was published in 1987. It includes a fried green tomatoes recipe that was served at the cafe.
In a sense, the book made the recipe go viral, and because the novel was set in Alabama, many who had never heard of the recipe before assumed it was a Southern dish.
My recipe uses my homemade pimento cheese sandwiched between the crispiest fried green tomatoes. I used fresh heirloom tomatoes from Whole Foods, but green plum tomatoes would also work. Or if you’re lucky, you may be able to pick fresh tomatoes from your garden.
First, I season my flour, eggs and breadcrumbs with Tony Chachere’s Creole Seasoning for added heat, and I use panko breadcrumbs for a crunchy coating that contrasts the soft tomatoes and cheese. Then, they’re deep-fried in a neutral cooking oil until crispy.
This recipe yields eight cute little sandwiches. They’re fun for a party or as the perfect summer appetizer.
Fried Green Tomato Pimento Cheese Sandwiches
Ingredients
- 4 green tomatoes
- 1 cup flour
- 3 tsp Tony Chachere’s Creole Seasoning
- 2 eggs
- 2 tbls milk
- 1 cup panko breadcrumbs
- 1/2 cup oil
- 1 cup pimento cheese
- kosher salt
Instructions
- Cut: Cut each tomato into 4 slices, removing both ends. Sprinkle with kosher salt and set on a paper towel-lined sheet pan or plate.
- Combine: In a shallow bowl, combine the flour and 1 teaspoon Tony Chachere’s Creole Seasoning.
- Combine: In a second bowl, combine the eggs, milk and 1 teaspoon Tony Chachere’s Creole Seasoning.
- Combine: In a third bowl, combine the breadcrumbs and 1 teaspoon Tony Chachere’s Creole Seasoning.
- Dredge: Dredge the tomato slices in the flour, then the eggs, then the breadcrumbs.
- Fry: Heat oil in a shallow pan over medium-high heat. Fry about 5 slices at a time in the hot oil for 1 ½ minutes per side, until golden brown.
- Remove: Remove from the oil and set on a paper towel-lined pan or plate to absorb excess oil. Season with kosher salt.
- Prep: Make a sandwich using two slices and about two tablespoons of pimento cheese. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for fried green tomatoes
- Green tomatoes: Typically found in the produce section, often alongside ripe tomatoes. Green tomatoes are essential for this recipe as they provide a tangy and firm base, ideal for frying. I used green heirloom tomatoes from Whole Foods.
- All-purpose flour: Available in the baking aisle. Flour serves as a coating for the green tomatoes, creating a crispy coating during frying.
- Tony Chachere’s Creole Seasoning: Usually found in the spice aisle. This seasoning adds a flavorful kick to the dish with a blend of spices that typically include salt, red pepper, black pepper and garlic.
- Eggs: Eggs are used to create an egg wash, providing a sticky surface for the breadcrumbs to adhere to the tomatoes.
- Milk: Milk is combined with the eggs to create the egg wash.
- Panko breadcrumbs: Typically found in the breadcrumbs or Asian foods section. Panko breadcrumbs create a light and crispy coating for the fried green tomatoes.
- Oil: Use any kind of frying oil you like. Vegetable oil or avocado oil work well.
- Pimento cheese: I used my homemade recipe, but store-bought is fine.
- Kosher salt
Substitutions: Use regular breadcrumbs or a cornmeal mixture instead of panko if you prefer the texture or can’t find panko bread crumbs. If you don’t have Tony Chachere’s Creole Seasoning, you can use any kind of seasoning you like. Some great options are garlic powder and cajun seasoning for that Southern classic taste.
See the full recipe card for servings and a full list of ingredients.
How to make fried green tomatoes
- CUT: Cut each tomato into 4 slices, removing both ends. Sprinkle with kosher salt and set on a paper towel-lined sheet pan or plate.
- COMBINE: In a shallow bowl, combine the flour and 1 teaspoon of Tony Chachere’s Creole Seasoning.
- COMBINE: In a second bowl, combine the eggs, milk and 1 teaspoon of Tony Chachere’s Creole Seasoning.
- COMBINE: In a third bowl, combine the breadcrumbs and 1 teaspoon of Tony Chachere’s Creole Seasoning.
- DREDGE: Dredge the tomato slices in the flour mixture, then the egg mixture, then the bread crumbs.
- FRY: Heat oil in a shallow pan over medium-high heat. Fry about 5 slices at a time in the hot oil for 1 1/2 minutes per side until golden brown.
- REMOVE: Remove from the oil and set on a paper plate lined with paper towels to absorb excess oil. Season with kosher salt.
- PREP: Make a sandwich using two slices and about two tablespoons of pimento cheese. Serve warm.
How to serve fried green tomatoes
Serve up these tangy green tomatoes on a serving platter with a remoulade sauce, ranch dressing or even a little hot sauce.
Storage
Leftover fried green tomatoes can be stored in an airtight container in the fridge for up to 3 days. I wouldn’t recommend freezing these as they can become soggy once reheated.
Frequently Asked Questions
Place your tomatoes on a paper towel after you slice them to remove excess moisture. Also, make sure you line a paper plate with paper towels to absorb the oil after you fry them.
Preheat your oven to 350F. Place the green tomatoes on a wire rack on a baking sheet. Bake for a few minutes until warm. You can also reheat them in an air fryer.
Yes, but they won’t be as crispy.. Omit the bread crumbs and just use the flour mixture.
I had a variation of these the other day… The were delicious… The used slider buns and one tomato with pimento cheese. These might be with a few less calories.
fantastic recipe and now subscribed by email so I don’t miss another recipe by you again. Love your FB page and now I just need to source green tomatoes in England.
xoxo
Thanks…although not completely the same, you can use slices of zucchini if you can’t find green tomatoes. They’re great fried with pimento cheese, too.
Oh, sweet Jesus!! These look amazing!!! I can’t wait to try this recipe!