Description
When you’re craving something tangy, crispy, and deeply comforting, there’s nothing quite like Fried Green Tomatoes—especially when they’re baked to golden perfection. This Southern classic has all the crunch and flavor of the traditional pan-fried version, but with less oil and more ease. It’s crispy on the outside, tender on the inside, and bursting with fresh, savory goodness.
This baked version brings a lighter twist to the beloved dish while keeping all the Southern charm. Serve them as a snack, a side, or the star of your brunch spread—they’re a guaranteed crowd-pleaser.
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Ingredients
For the Tomatoes:
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3–4 firm green tomatoes, sliced into ½-inch thick rounds
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½ cup all-purpose flour
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2 eggs, beaten
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¾ cup cornmeal
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½ cup breadcrumbs (panko or regular)
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½ teaspoon garlic powder
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½ teaspoon paprika
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Salt and pepper, to taste
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Olive oil spray or melted butter (for crisping)
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or foil. Place a wire rack on top if using.
In one bowl, place the flour.
In a second bowl, beat the eggs.
In a third bowl, combine cornmeal, breadcrumbs, garlic powder, paprika, salt, and pepper.
Dredge each tomato slice in flour, then dip into the egg, and finally coat in the breadcrumb mixture.
Press gently to help the coating stick well.
Place coated tomato slices on the baking sheet (or rack).
Lightly spray the tops with olive oil or brush with melted butter for extra golden color.
Bake for 20–25 minutes, flipping halfway through, until crispy and golden on both sides.
Notes
Choose Firm Green Tomatoes – They should feel dense and unripe for the best texture.
Use a Wire Rack – This helps heat circulate and keeps the bottoms crispy.
Double Dredge for Extra Crunch – For thicker coating, repeat the egg and breadcrumb steps.
Don’t Overcrowd the Pan – Give them space to crisp evenly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: American