Looking for more delicious appetizers? Try our Air Fryer Zucchini Fritters or Pepperoni Bread (Stromboli).
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Why ITALIAN Fried Green Tomatoes?
Living in the South, I've become accustomed to almost every restaurant having some version of fried green tomatoes on it. I always thought it would be great to make these the same way we fry eggplant when we make eggplant parmigiana. It's been a bit of a culture shock, but Crispy Hash Browns and fried chicken sandwiches like our Hot Honey Chicken Sandwich have become staples.
It's not rocket science or anything to switch up the breadcrumbs and make a dip that more aligns with an Italian-style dish. These tomatoes were perfect for some parmesan cheese and dipping in a garlic basil aioli.
Ingredient Notes and Substitutions
- Parmesan. Any salty, hard cheese will do. I would substitute Grana Padano or pecorino if I didn't have Parmesan.
- Garlic Basil Aioli. Fresh Ground basil is key. Using a mortar and pestle would be the best way to do it, but you can also mince it up really well as I show in the video below. Substitute it with our Cilantro Lime Ranch Dressing or Avocado Lime Crema!
- Breadcrumbs. I use Italian-style breadcrumbs, but traditionally, people will use cornmeal or a combination of cornmeal and panko breadcrumbs.
- Olive Oil. I always prefer to fry them in olive oil on a medium heat. It gets the best flavor. Canola oil or vegetable oil will always leave a bad flavor behind.
*Please see recipe card below for more information about ingredients.
How to Make Fried Green Tomatoes
Step 1: Make the Garlic Basil Aioli first. Combine garlic, basil, mayo, olive oil, and salt in a food processor and process until completely mixed. Refrigerate immediately while frying the green tomatoes.
Step 2: Slice tomatoes to ¼ inch thickness as shown above.
Step 3: Combine breadcrumbs, garlic powder, salt, paprika, and parmesan.
Step 4: Batter the sliced green tomatoes in the egg and then dredge them in the breadcrumb mixture
Step 5: Add olive oil to the saute pan on medium heat. Once the olive oil is hot, add the tomatoes and fry each side for approximately 3 minutes or until golden brown. Remove and place them on a wire rack. Sprinkle with salt.
Serve Fried Green Tomatoes with the garlic basil aioli to dip. These are best when served immediately. Add this dish to an appetizer spread with Spinach and Artichoke Dip No Mayo or Air Fryer Zucchini Fritters! These are perfect for a summer barbecue or get-together and can even be perfect to throw on a sandwich like our Gruyere Grilled Cheese or Eggplant Caprese Grilled Cheese.
Pro-Tips
- You can bread the tomatoes a day in advance to save time. Placing them in the refrigerator will actually make them slightly less moist and lead to a crispier fry.
- After frying the tomatoes, place them on a wire rack so they remain crispy. Although a paper towel-lined plate will work, it will still leave them a little soggy. It's always best to use a wire rack.
- The longer you store the aioli in the fridge, the more intense the garlic flavor will become. I recommend making this on the day you'll be serving these.
Storing and Reheating
Storing fried food is always a gamble. These are 100% always better when served fresh. If you do store them, they will last for 5-7 days in the refrigerator in an airtight container.
Reheat by placing in the oven at 350 degrees on a baking tray with parchment paper. Reheat for 10 minutes in the oven until hot and crispy. Or reheat them in an air fryer for 5 minutes.
What to serve them with?
- Serve fried green tomatoes at the summer BBQ along with some of your other favorite appetizers like EASY Ricotta Bruschetta, Goat Cheese Burger with Fig Jam, or Italian Pasta Salad.
- Serve it with your favorite summer dinners like Italian Sausage and Peppers, Chicken Spiedini, Italian Ring Sausage (Chevalatta), Shrimp Tacos with Mango Lime Salsa, and Italian Red Potato Salad.
- Make it a real Southern party and throw them on our Hot Honey Chicken Sandwich!
Recipe FAQs
Green tomatoes are firm on the inside and out. Red tomatoes won't hold up in a frying pan and would end up being mush. Green tomatoes should have a similar texture to an eggplant. Plus, they're perfectly tart and tangy, which works well for a fried dish.
Green tomatoes should be, well, green. Avoid picking any that are overly yellow. They should be pretty firm to the touch, almost hard.
More Delicious Appetizers!
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Easy Italian Fried Green Tomatoes with Garlic Basil Aioli
Equipment
- 1 food processor
- 1 large saute pan
Ingredients
Fried Green Tomatoes
- 3 green tomatoes, sliced ¼ inch thick
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 2 teaspoon paprika
- 2 tablespoon parmesan cheese
- 2 eggs, whisked
- ¼ olive oil
Garlic Basil Aioli
- 1 clove garlic, minced
- 1 handful basil, minced or ground
- ¼ mayonaisse
- 1 tablespoon olive oil
- ¼ teaspoon salt
Instructions
- Combine breadcrumbs, garlic powder, salt, paprika, and parmesan. Dip the tomatoes in the egg and then dredge them in breadcrumbs.
- Combine garlic, basil, mayo, olive oil, and salt in a food process and process until completely mixed.
- Add olive oil to the saute pan on medium heat. Once the olive oil is hot, add the tomatoes and fry each side for approximately 3 minutes or until golden brown. Remove and sprinkle with salt. Serve with the aioli!
Notes
- You can bread the tomatoes a day in advance to save time. Placing them in the refrigerator will actually make them slightly less moist and lead to a crispier fry.
- After frying the tomatoes, place them on a wire rack so they remain crispy. Although a paper towel-lined plate will work, it will still leave them a little soggy. It's always best to use a wire rack.
Vinny
This is my Italian take on fried green tomatoes and I guarantee you love them.