Fried Green Tomatoes

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You only need a handful of pantry staples to pull off this iconic Southern side.
let 'em roll fried green tomatoes recipe: stacked fried green tomatoes on a plate, topped with pimento cheese and bacon
Baxter Miller/Ed Mitchell’s Barbeque

Ed Mitchell, who’s revered as the most famous pitmaster in North Carolina, is known for his top-tier pork. But the fried green tomatoes from his and his son Ryan’s new cookbook, Ed Mitchell’s Barbeque, were just as enduringly popular as the meat at their former restaurants.

“Fried green tomatoes were a side dish my mother made to go along with our barbecue,” Ed Mitchell writes. “We started visiting other barbecue restaurants in other cities and saw fried green tomatoes on their menus, so we added Mama’s fried green tomatoes to our menu. They became a hit in both North Carolina and New York.”

It’s no surprise to us: The side dish is crispy, comforting and slightly sour, making it the ideal pairing for ribs, brisket, pulled pork and every meaty main in between. Luckily, the recipe is far from complicated.

“Season your tomatoes, batter them in flour, put them in your oil and let ’em roll.” Yes, chef.

Excerpted from Ed Mitchell’s Barbeque © 2023 by Ed Mitchell and Ryan Mitchell. Food & Author photos by Baxter Miller. Reproduced by permission of Ecco, an imprint of HarperCollins Publishers. All rights reserved.


4 green tomatoes

Kosher salt and freshly ground black pepper

Vegetable or canola oil, for frying

1 cup all-purpose flour

1 teaspoon garlic powder

Pinch of sugar

2 large eggs

2 cups breadcrumbs

1 teaspoon onion powder

1 teaspoon Italian seasoning

Pimento cheese and bacon or fried pork belly, for serving


1. Cut each green tomato into ½-inch-thick slices. Pat the slices with a paper towel to remove some of the moisture. Season with salt and pepper to taste. In a deep pan or fryer, heat about two inches of oil over medium-low heat until it bubbles when you put the end of a wooden spoon in it.

2. Meanwhile, combine the flour, garlic powder and sugar in a shallow dish; season with salt and pepper. In a medium bowl, whisk the eggs. In another shallow dish, combine the breadcrumbs, onion powder and Italian seasoning.

3. Coat each green tomato slice in the flour mixture, then dip it into the egg mixture and finally dredge it in the breadcrumb mixture, making sure that each slice is fully dressed. Fry three or four slices at a time until golden brown, about 4 minutes on each side. Drain them on paper towels. Top with pimento cheese and cooked bacon or fried pork belly.

Nutrition Facts
  • 645 calories

  • 34g fat

  • 71g carbs

  • 15g protein

  • 9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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