Fried green tomatoes aren’t just a Southern classic — they’re a straight-up flavor bomb. You get that bright tang from the firm, underripe tomatoes, a golden crispy crust that holds up with every bite, and a dipping sauce that brings it all together.
Whether you’re pan-frying or going for a lighter air fryer version, these hit the spot every single time.
Why This Recipe Works
Using both cornmeal and panko gives you a double-layered crunch that feels substantial in every bite. Cornmeal brings that classic Southern-style grit, while panko lightens things up and adds an airy crisp that really holds up, even in the air fryer.
That combo means the coating doesn’t go limp or soggy, even after sitting for a bit. The tomatoes, when salted and dried properly, stay firm and juicy inside the crust without leaking too much moisture. It’s a great contrast — crisp on the outside, tender and tangy in the middle.
And that dipping sauce? It’s bold, balanced, and just spicy enough to cut through the richness of the fried coating without overpowering the flavor of the tomatoes.
Ingredients
- 3 medium green tomatoes, sliced 1/4-inch thick
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup buttermilk (or regular milk)
- 1/2 cup cornmeal
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Olive oil spray or cooking spray
Remoulade Sauce (Optional)
In a small bowl, combine the mayo, Dijon mustard, ketchup, hot sauce, lemon juice, and paprika. Stir until smooth and season with salt and pepper to taste. You can chill it for 10–15 minutes if you want it thicker, but it’s great right away.
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Prep the Tomatoes
Start by slicing the tomatoes and laying them out on a paper towel-lined plate. Sprinkle them with salt and let them sit for 10–15 minutes. This draws out excess moisture and helps the coating stick better. Pat them dry before breading.
Set Up Your Breading Station
You’ll need three bowls. In the first, put the flour. Second, beat the eggs with buttermilk. In the third, mix cornmeal, panko, garlic powder, paprika, and black pepper.
Dip each tomato slice first in the flour, then in the egg mixture, and finally into the cornmeal-panko mix. Press gently to coat each side well. Set aside on a plate.
Air Fryer Method
Preheat your air fryer to 400°F (200°C). Lightly spray both sides of the breaded tomato slices with olive oil spray. Arrange them in a single layer in the air fryer basket — you may need to work in batches.
Air fry for 8–10 minutes, flipping halfway through, until golden and crisp.
Pan-Fry Method
Heat a thin layer of oil in a skillet over medium heat. Once hot, add the tomato slices in a single layer. Fry for 2–3 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain.
Serve Them Up
Fried green tomatoes are best served fresh while they’re hot and crispy. Plate them with a side of that creamy, tangy remoulade and maybe a few lemon wedges for a bright finish.
They’re great on their own, tucked into a BLT, or even stacked on a burger. However you serve them, they’ll steal the show.
Make Them Today!
Fried green tomatoes are one of those dishes that feel nostalgic and exciting all at once. With this easy recipe, you can pull them off with minimal fuss, whether you’re going traditional in a skillet or keeping things light in the air fryer.
Don’t skip the sauce — it’s what takes them from good to unforgettable.
