Today we're talking about crispy, golden-brown fried green tomatoes! The ones made with firm, unripe tomatoes, coated in a crunchy cornmeal mixture, and pan-fried to perfection. It's the kind of simple dish that shows up on menus all over the Southern states, and it's one you can absolutely make at home (even if home is your RV). Trust me, this Whistle Stop Café Fried Green Tomatoes Recipe is a keeper!
If you've ever read Fried Green Tomatoes at the Whistle Stop Café by Fannie Flagg, or watched the 1991 movie adaptation with Jessica Tandy and Kathy Bates as Evelyn Couch, then you already know how iconic this classic Southern recipe is.
What you may not know is that while the book is set in Alabama, the movie scenes at the Whistle Stop Café were actually filmed in Juliette, Georgia-a real town where you can still sit down for Southern-style American food or a basket of the famous fried green tomatoes.
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
Why You'll Love This Recipe
- It's a great way to use unripened tomatoes-especially if you're harvesting from your own garden.
- The combination of cornmeal and panko gives you that extra crispy bite.
- It comes together quickly with pantry staples.
- These tomatoes work as a side dish, an appetizer, or a sandwich topping.
- You can make a full batch for a crowd, or easily scale it down for a smaller meal.
A Little History
Made famous as the café in the movie Fried Green Tomatoes, the Whistle Stop Café started in the small town of Juliette, Georgia. After filming wrapped, the restaurant stayed open and still serves up classic Southern dishes, and of course, that includes these fried green tomatoes.
You can read all about the history of the Whistle Stop Café here.
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Firm green tomatoes (choose medium-sized unripe tomatoes)
- All-purpose flour - the base layer that helps everything stick
- Cornmeal - adds that signature Southern crunch. You can use white or yellow cornmeal.
- Black pepper, lemon pepper, onion powder, smoked paprika, garlic powder, and additional sea salt - for just the right seasoning
- Eggs - beaten for that sticky middle layer
- Panko breadcrumbs- A mix of cornmeal and panko gives you the best of both textures
- Vegetable Oil- or any neutral oil for frying
How to Make this Whistle Stop Fried Green Tomatoes Recipe
Slice the green tomatoes about ¼ inch thick, then lightly season the bottom of each slice (and the top, too!) with salt and black pepper.
Tips for Success: Keep your tomatoes at room temperature. Refrigeration can negatively impact their flavor and texture, causing them to become mealy and lose taste.
Set up your dredging station: one bowl with a flour mixture, one with beaten eggs, and another with a blend of cornmeal, panko, seasonings, and a pinch of cayenne if you're feeling bold.
Dip each slice into the flour, then the egg, then into the cornmeal mixture.
Let them rest for a few minutes before frying.
Heat your oil over medium-high heat until shimmering.
Tips for success: Keep the oil between 350°F and 375°F. If your oil is too hot, the tomatoes will burn on the outside before they're cooked on the inside. If it's too cool, they'll absorb too much oil and become greasy.
Fry the tomato slices for 3-4 minutes per side, or until golden brown.
Don't crowd the pan, and make sure you drain the tomatoes well on a rack or paper towels.
Serving Suggestions
These are great on their own as a Side Dish for Fried Catfish or St. Louis-style ribs, but they're also a fun twist on a BLT, or as a topping for a Juicy Burger.
Frequently Asked Questions
How to freeze fried green tomatoes?
Fried green tomatoes can be frozen, but for the best texture, freeze them before frying. Bread the slices as usual, lay them in a single layer on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 2 months. When ready to cook, fry them straight from frozen-just add an extra minute or two to the cook time.
Can I use red tomatoes instead?
No. Red tomatoes are too soft and juicy. You need firm, unripe tomatoes that hold up in the pan without turning to mush.
What's the best oil for frying?
Any neutral oil with a high smoke point-vegetable, canola, or peanut oil-works great. Heat it in a shallow skillet or frying pan to 350-375°F for that crisp finish.
Do I need to peel the tomatoes?
Nope. The peel helps them hold their shape while cooking.
What can I serve with fried green tomatoes?
They're great on their own with a dipping sauce, or try them stacked in a BLT or next to grilled meat. I've even seen them layered into a breakfast sandwich with eggs and bacon.
Cooking for Two
For years, I was used to cooking for a full table-two growing boys with big appetites, plus my husband and me. Now that we're empty nesters, I've had to rethink the way I cook.
Scaling down recipes isn't always as simple as cutting everything in half, and when we're traveling, our RV fridge just isn't big enough to hold a bunch of leftovers. At the same time, I don't want to give up the meals we've always loved.
That's why I have started to write my recipes both ways-one for a family-sized portion and one designed just for two. Whether you're still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.
More Recipes from Forks in the Road
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
Final Thoughts
If you've been looking for an authentic Whistle Stop Café Fried Green Tomatoes Recipe, this one's a great place to start. It's easy, reliable, and fits right into your Southern recipe collection-no road trip required.
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Whistle Stop Cafe Fried Green Tomatoes
Equipment
- Cast Iron Skillet or Dutch oven
Ingredients
- 3 medium green tomatoes sliced into ¼-inch rounds keep at room temperature
- salt and black pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten with 1 tablespoon of hot sauce (or water)
- ½ cup yellow cornmeal or white cornmeal
- ½ cup panko breadcrumbs or plain breadcrumbs
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon lemon pepper
- A pinch of cayenne optional
- Vegetable oil or any neutral oil, for frying
Instructions
- Slice 3 room-temperature green tomatoes into ¼-inch rounds. Season both sides with salt and black pepper.
- In a shallow bowl, add ½ cup of all-purpose flour.
- In a second shallow bowl, beat 2 large eggs with 1 tablespoon of hot sauce (or water if you prefer).
- In a third shallow bowl, whisk together ½ cup yellow cornmeal, ½ cup panko breadcrumbs, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon lemon pepper, and a pinch of cayenne (optional).
- Start by dipping each seasoned tomato slice into the flour, coating both sides.
- Then dip into the egg mixture, making sure it's well-coated.
- Finally, press both sides into the cornmeal-panko mixture until fully coated.
- Place each finished slice on a baking sheet and repeat until all slices are breaded.
- In a large skillet or cast-iron pan, heat about 1 inch of vegetable oil over medium-high heat. You're aiming for a temperature of 350°F to 375°F.
- Carefully add the dredged tomato slices to the hot oil. Don't overcrowd the pan-work in batches if needed. Fry each slice for about 2-3 minutes per side, or until golden brown and crispy.
- Transfer the fried tomatoes to a plate lined with paper towels or a wire rack over a baking sheet. Serve warm, or keep them in a 250°F oven until you're ready.
Notes
Small-Batch Version for Two
If you’re cooking for two, here’s how to scale it down:- 1 medium green tomato, sliced
- ½ cup all-purpose flour
- 1 egg, beaten with ½ tablespoon of hot sauce or water
- ¼ cup yellow cornmeal
- ¼ cup panko breadcrumbs
- Seasonings: garlic powder, black pepper, lemon pepper, salt, and pepper-about ¼ teaspoon of each.
- Slice 3 room-temperature green tomatoes into ¼-inch rounds. Season both sides with salt and black pepper.
- In a shallow bowl, add ½ cup of all-purpose flour.
- In a second shallow bowl, beat 1 large egg with ½ tablespoon of hot sauce (or water if you prefer).
- In a third shallow bowl, whisk together ¼ cup yellow cornmeal, ¼ cup panko breadcrumbs, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon lemon pepper, and a pinch of cayenne (optional).
- Start by dipping each seasoned tomato slice into the flour, coating both sides.
- Then dip into the egg mixture, making sure it's well-coated.
- Finally, press both sides into the cornmeal-panko mixture until fully coated.
- Place each finished slice on a baking sheet and repeat until all slices are breaded.
- In a large skillet or cast-iron pan, heat about 1 inch of vegetable oil over medium-high heat. You're aiming for a temperature of 350°F to 375°F.
- Carefully add the dredged tomato slices to the hot oil. Don't overcrowd the pan-work in batches if needed. Fry each slice for about 2-3 minutes per side, or until golden brown and crispy.
- Transfer the fried tomatoes to a plate lined with paper towels or a wire rack over a baking sheet. Serve warm, or keep them in a 250°F oven until you're ready.
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Cindy says
I haven't had a fried green tomato in years!! These were so good and so easy to make. Thanks for the inspiration. I am going to read this book very soon.