Fried Green Tomatoes Recipe with Aioli
Author
Gabrielle Chappel
A private chef inspired by what's in season. Season 3 Winner of Gordon Ramsay’s Next Level Chef.
If I see green tomatoes at the farmers market, there’s a very good chance they’re coming home with me. There’s nothing better than a tried and true fried green tomatoes recipe. This is one of those dishes that perfectly captures the beginning and end of summer. These tomatoes are bright, tangy, wonderfully firm, and have a texture that ripe tomatoes simply can’t match. Instead of falling apart in the pan, they hold their shape beautifully, making them perfect for frying.
And then there’s the aioli.
This isn’t just any dipping sauce. It’s tomato on tomato, and I absolutely love that. The sun-dried tomatoes bring an incredible sweetness that balances the natural acidity of the green tomatoes. Think of them as little tomato raisins—packed with concentrated flavour that turns a simple aioli into something unforgettable.
Add a little Old Bay seasoning for that East Coast touch, and you’ve got a recipe I’ll happily make every summer.
Ingredients:
For the Tomatoes
- 5 large green tomatoes, sliced ½ inch thick
- 1/2 cup cornstarch
- 1 egg, beaten
- 1/2 cup cornmeal
- 1 tsp Old Bay seasoning
- 1/2 cup sunflower oil (or other neutral oil)
Sun-Dried Tomato Aioli
- 1 egg yolk
- 1 tsp Dijon mustard
- 1/2 tsp honey (or sugar)
- 1 tsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp salt
- 4 sun-dried tomatoes, plus 1 Tb oil from the jar
- 1 tbsp fresh parsley, minced
- 1/2 cup extra virgin olive oil
Instructions:
- Slice the green tomatoes into ½-inch thick rounds and set aside.
- Prepare a dredging station by placing the cornstarch in one shallow bowl, the beaten egg in a second bowl, and the cornmeal mixed with the Old Bay seasoning in a third bowl.
- Dredge each tomato slice first in the cornstarch, then in the beaten egg, and finally in the seasoned cornmeal, making sure each slice is evenly coated.
- Arrange the coated tomato slices on a parchment-lined baking sheet or tray while you finish dredging the remaining tomatoes.
- Heat the sunflower oil in a large skillet over medium-high heat until hot.Working in batches, carefully place the coated tomato slices into the hot oil.
- Fry for 2–3 minutes per side, or until golden brown and crispy.
- Transfer the fried tomatoes to a wire rack and immediately sprinkle with a pinch of salt.
- Repeat with the remaining tomatoes.
- To make the aioli, combine the egg yolk, Dijon mustard, honey, apple cider vinegar, smoked paprika, salt, sun-dried tomatoes, and the reserved sun-dried tomato oil in a blender or a tall container if using an immersion blender.
- Slowly drizzle in the extra virgin olive oil while blending until the aioli is smooth, thick, and emulsified.
- Stir in the minced fresh parsley and taste, adjusting seasoning if needed.
- Serve the fried green tomatoes warm with the sun-dried tomato aioli on the side for dipping.
- Don't forget to rate this recipe and leave a comment!
Why Green Tomatoes Are Made for Frying
One of the questions I hear most is how to make fried green tomatoes without ending up with soggy slices.
The answer starts with the tomatoes themselves.
Unlike red tomatoes, green tomatoes are firmer and less juicy. That means they keep their shape while cooking and develop an incredible contrast between their crisp exterior and tender inside.
That firm texture is exactly what makes them ideal for frying.
If you’ve only ever eaten ripe tomatoes, this recipe is a completely different experience.
The Secret to a Crispy Coating
Getting that beautiful golden brown crust is all about building layers.
The cornstarch helps dry the surface of the tomato slices, the beaten egg creates something for the coating to cling to, and the cornmeal delivers that irresistible crunch.
Some green tomato recipes use all-purpose flour or even buttermilk in the dredging process. Those methods work well too, but I love the crisp, slightly rustic finish that cornmeal gives these tomatoes.
It’s crunchy without feeling heavy.
Why I Love Old Bay
Old Bay might seem like an unexpected addition, but it makes perfect sense here.
It adds savoury depth, gentle spice, and gives these fried green tomatoes a little East Coast personality.
Every bite has just enough seasoning to complement the tomatoes without overpowering them.
It’s one of those small ingredients that quietly does a lot of work.
Tips for The Perfect Fried Green Tomatoes Recipe
Slice Them Evenly
Keeping your slice thickness around ½ inch helps every tomato cook at the same rate.
If they’re too thin, they’ll soften too quickly.
Too thick, and the centre won’t warm through before the coating browns.
Let the Oil Get Hot
Patience matters.
Wait until the hot oil has fully heated before adding the tomatoes.
Cooking over medium-high heat creates that crispy coating while preventing the tomatoes from soaking up too much oil.
Don’t Crowd the Pan
Work in batches.
Giving each slice enough space helps every piece become beautifully crisp instead of steaming.
Once cooked, transfer them to a wire rack instead of paper towels so the coating stays crisp.
Tomato on Tomato
The aioli is one of my favourite parts of this recipe.
Sun-dried tomatoes have an incredible depth of flavour because so much of their moisture has been removed.
That concentrates their natural sugars, giving the sauce a subtle sweetness that contrasts beautifully with the bright acidity of the fried green tomatoes.
It’s rich, smoky, slightly sweet, and completely worth making.
I love serving extra on the side because someone always asks for more.
Can I Make These in the Air Fryer?
Yes!
If you’re looking for a lighter option, an air fryer can absolutely work.
The coating won’t be quite as rich as pan-frying, but you’ll still get plenty of crunch.
Lightly oil the coated tomatoes, arrange them in a single layer, and cook until crisp and golden.
It’s a great alternative when you don’t feel like frying.
If you somehow end up with leftovers, don’t let them go to waste.
A fried green tomato sandwich might actually be my favourite way to enjoy them.
Pile the tomatoes onto toasted bread with crisp lettuce, the sun-dried tomato aioli, and maybe a slice of cheese if you’re feeling extra hungry.
Frequently Asked Questions
How do I know if a green tomato is ready to fry?
Choose tomatoes that feel firm with smooth, unblemished skin. They should be fully green and not beginning to ripen.
Can I use red tomatoes?
I wouldn’t recommend it. Red tomatoes contain more liquid and are much softer, making them difficult to fry successfully.
Can I make this fried green tomatoes recipe ahead of time?
They’re definitely at their crispiest right after cooking, but leftovers can be reheated in the oven or air fryer to bring back some crunch.
Why are my fried green tomatoes soggy?
Usually the oil wasn’t hot enough, or too many tomatoes were added to the pan at once.
What should I serve with fried green tomatoes?
They’re fantastic as an appetizer, alongside grilled meats, with seafood, or tucked into sandwiches. And of course, this aioli is incredible!
Final Thoughts
There are plenty of summer recipes I look forward to every year, but a fried green tomatoes recipe is always near the top of my list. Between the crispy cornmeal coating, the tangy tomatoes, and that sweet-and-smoky sun-dried tomato aioli, every bite is packed with contrast. If you’ve never made them before, this is the recipe that will convince you to start.
Other Recipes You Will Love!
Easy Baguette Recipe That Rises While You Sleep
Gabrielle Chappel
Gabrielle (Gabi) is a seasonally inspired chef and educator from Pennsylvania currently based in Los Angeles, CA. She is a graduate from the Institute of Culinary Education’s Health Supportive Culinary Arts program and focuses on plant based cooking. Gabi is the Season 3 Winner of Gordon Ramsay’s Next Level Chef and hosts pop up dinners, educational classes, and private events throughout Los Angeles. Prior to Next Level Chef, Gabi became a “social media chef” through her guest appearances on Conde Nast’s Epicurious YouTube Channel where she became a staple of “4 Levels” and “Pro vs. Novice” amassing millions of views with each video. Gabi grew up in an agricultural town in Central Pennsylvania, she takes a lot of inspiration from the natural unfolding of the seasons within her dishes, and on occasion her Eastern European background through the way she grew up making food with her family. She loves frequenting LAs incredible farmers markets, walking to the beach and hiking.
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