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A stack of crispy fried green tomatoes garnished with fresh herbs in a rustic bowl.

Crispy Cornmeal Fried Green Tomatoes with Tangy Aioli

Experience the beloved Southern classic: perfectly crisp green tomatoes coated in a seasoned cornmeal breading, pan-fried to golden perfection, and served with a zesty lemon-herb aioli for an unforgettable appetizer or side.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Southern
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Green Tomatoes
  • 3-4 medium green tomatoes firm, about 1.5 lbs total
  • 1/2 tsp salt for pre-salting tomatoes
For the Breading
  • 1/2 cup all-purpose flour
  • 1 cup fine yellow cornmeal
  • 1/2 tsp baking powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper or to taste, optional
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Egg Wash
  • 2 large eggs
  • 1/4 cup milk or buttermilk
For Frying
  • 3-4 cups vegetable oil or peanut/canola oil, enough for 1/2 to 1-inch depth
For the Tangy Lemon-Herb Aioli
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp fresh chives finely chopped
  • 1/2 clove garlic minced, or 1/4 tsp garlic powder
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Large Skillet (cast iron recommended)
  • 3 Shallow Bowls
  • Whisk
  • Tongs
  • Wire Rack
  • Paper Towels
  • Small Bowl (for aioli)

Method
 

Prepare the Tomatoes
  1. Wash and thoroughly dry the green tomatoes. Slice them into 1/4 to 1/3-inch thick rounds. Lay the slices on a wire rack set over a baking sheet or paper towels.
  2. Lightly sprinkle both sides of the tomato slices with 1/2 tsp salt and 1/4 tsp black pepper. Let them sit for 10-15 minutes. This draws out excess moisture, preventing soggy tomatoes. After 10-15 minutes, gently blot them dry with paper towels.
Set Up Breading Station
  1. In the first shallow bowl, place the 1/2 cup all-purpose flour.
  2. In the second shallow bowl, whisk together the 2 large eggs and 1/4 cup milk (or buttermilk) until well combined for the egg wash.
  3. In the third shallow bowl, combine the 1 cup fine yellow cornmeal, 1/2 tsp baking powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper (if using), 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.
Coat the Tomatoes
  1. Working with one tomato slice at a time, dredge it in the all-purpose flour, ensuring it's fully coated. Shake off any excess.
  2. Next, dip the floured tomato slice into the egg wash, letting any excess drip off.
  3. Finally, transfer the tomato slice to the cornmeal mixture, pressing gently to ensure a thick, even coating on both sides. Place the coated tomatoes back on the wire rack and allow them to rest for 5 minutes. This helps the breading adhere better during frying.
Fry the Tomatoes
  1. Heat 3-4 cups of vegetable oil (enough to reach 1/2 to 1-inch depth) in a large skillet (cast iron works best) over medium-high heat. Use a thermometer to ensure the oil reaches 350-365°F (175-185°C).
  2. Carefully place 3-4 coated tomato slices into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until deep golden brown and crispy.
  3. Using tongs, transfer the fried tomatoes to a clean wire rack lined with paper towels to drain excess oil. Sprinkle lightly with a pinch of salt immediately after removing from oil. Repeat with remaining tomato slices, adjusting heat as needed to maintain oil temperature.
Prepare the Tangy Lemon-Herb Aioli
  1. While the tomatoes are frying or immediately after, whisk together the 1/2 cup mayonnaise, 1 tbsp fresh lemon juice, 1 tbsp finely chopped fresh parsley, 1 tsp finely chopped fresh chives, 1/2 clove minced garlic, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until smooth.
Serve
  1. Serve the Crispy Cornmeal Fried Green Tomatoes immediately with the Tangy Lemon-Herb Aioli on the side for dipping.

Notes

For the best results, use firm, unripe green tomatoes. They have the necessary acidity and texture to hold up to frying. Do not overcrowd your pan when frying, as this will lower the oil temperature and result in greasy, less crispy tomatoes. If preparing in advance, you can keep the fried tomatoes warm in a single layer on a baking sheet in an oven set to 200°F (95°C) for up to 20 minutes.