Whistle Stop Cafe Fried Green Tomatoes
Crispy on the outside, tender on the inside—these Southern-style fried green tomatoes are inspired by the Whistle Stop Cafe. Made with firm, unripe tomatoes, a seasoned panko and cornmeal coating, and pan-fried until golden brown, they’re a simple side dish or sandwich filler that’s easy to love.
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
Pro tip! Keep your tomatoes at room temperature. Refrigeration can negatively impact their flavor and texture, causing them to become mealy and lose taste.
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.