Sourdough Fried Green Tomatoes with Breadcrumbs

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Sourdough fried green tomatoes are one of summer’s greatest pleasures. Garden-fresh green tomatoes are coated in seasoned sourdough breadcrumbs and fried to golden perfection in coconut oil. They are a perfect balance of tart, savory, and crunchy. You are going to love these!

With tomato season in full swing, we are enjoying every last bite of tomato sandwiches, Instant Pot stewed tomatoes, and sweet cherry tomatoes.

Sure, a vine-ripened tomato is delicious, but a green tomato is a coveted Southern delicacy.

Twenty years ago, when I moved to southeastern North Carolina, not once had I crossed paths with a fried green tomato. Now, two decades later, my backyard garden is full of tomato plants mainly so I can fry up homegrown green tomatoes.

Over the years, I have tweaked my fried green tomato recipe, and I’ve finally landed on the perfect fried green tomato.

This is a Southern classic fried green tomatoes recipe. But I swapped out a few ingredients to elevate the flavor while paying homage to a traditional fried green tomato.

I use sourdough breadcrumbs because they are crispier and have a deeper flavor than store-bought breadcrumbs. I also use coconut oil for frying because the light coconut flavor pairs perfectly with the tart green tomato.

Look, I might not be Jessica Tandy. But I’m here for the fried green tomatoes. Towanda! If you know, you know. 😉

Tips For Making Sourdough Fried Green Tomatoes

• Cut 1/4 inch thick slices. – If the green tomato slices are too thin, they will overcook. And if they are thicker than 1/4 inch, the breading will burn before the tomato cooks.
• Salt them while they are hot. – When you salt scorching hot food, the salt dissolves into the food, rather than sitting on top. Your sourdough fried green tomatoes will taste even better if you salt them right out of the fryer.
• Make sure the oil is hot. – For crispy fried green tomatoes, make sure the oil is hot. Your sourdough fried green tomatoes will end up soggy if the oil isn’t hot enough. I use coconut oil, so I don’t let the temperature exceed 350° F.
• Set up a breading station. – If you prep first, the breading process runs like a well-oiled machine. Get the flour, eggs, and breadcrumbs ready to go. Then, you can bread the green tomatoes as if they were on an assembly line.

How To Make Sourdough Breadcrumbs

I usually keep a jar of sourdough breadcrumbs on hand in the pantry. That way, I have them when I want to make fried green tomatoes or sourdough fried chicken on a whim.

Sourdough Breadcrumb Recipe

1. Cube leftover bread into 1-inch pieces. I usually use stale sourdough no-knead bread or sourdough sandwich bread.
2. Preheat the oven to 300° F.
3. Working in small batches, run the bread through a food processor until it’s as fine as possible. Don’t worry if there are larger pieces at this point.
4. Spread the bread on a baking sheet.
5. Bake for 10 minutes.
6. From this point, the bake time will depend on how big your breadcrumbs are, how many are on the sheet, how stale they are, etc. As such, continue to bake in 10-minute increments, stirring each time you check on them. Mine usually take 20-30 minutes in total.
7. Once the crumbs are completely toasted and dry, remove them from the oven and cool to room temperature.
8. Working in small batches again, run the toasted bread through a high-powered blender until they are as fine as you prefer.

How To Serve Sourdough Fried Green Tomatoes

Sourdough fried green tomatoes are a perfect summer appetizer or a side with your favorite meals. These are some of my favorite ways to serve them:

• Feta cheese and balsamic glaze – My mother-in-law just introduced me to fried green tomatoes with feta and balsamic glaze—and I’m forever changed. It’s unbelievably delicious.
• Fermented relish – Chop up some lacto-fermented onions and add a little sugar for a healthy and sweet relish that’s perfect on sourdough fried green tomatoes.
• Pimento cheese – In true Southern style, fried green tomatoes are delicious when topped with a dollop of pimento cheese.
• Aioli or remoulade sauce – If you have a favorite aioli, use it as a dipping sauce or drizzle a little over your sourdough fried green tomatoes. Or if you have a remoulade sauce or French mayo in the fridge, use it to elevate your fried green tomatoes.
• On a burger – Pile a burger, a fried green tomato, and pimento cheese on a sourdough bun. This is classic Carolina bar food.
• Green tomato BLTs – A fried green tomato with bacon, lettuce, and a fried egg on sourdough toast is one of my favorite summer lunches.

Tools You Will Need

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• Tomato knife – I prefer using a tomato knife, but a regular serrated knife will work.
• Cutting board – I like using a wood cutting board for all of my cooking prep.
• Bowls – You will need three bowls: one for flour, one for egg, and one for breadcrumbs. Make sure they are big enough to fit a slice of tomato in.
• Cast iron skillet – Use a well-seasoned cast iron skillet or other large skillet suitable for frying. If you are new to cast iron cooking, check out my cast iron skillet size guide and cast iron care guide!
• Tongs – Using tongs helps prevent hot oil from splashing.
• Plates – I use one plate to hold the breaded tomatoes before frying, and then I use a second plate when they come out of the hot oil.
• Paper towels – Line a plate with paper towels to help absorb any excess oil.

Ingredients

• Green tomatoes – Green tomatoes are unripe tomatoes. So, given enough time, a green tomato will be a juicy red tomato. Use any variety as long as they are firm and without signs of ripening. I often use heirloom tomatoes because that’s mostly what I grow.
• All-purpose flour – A light coating of flour helps the egg wash adhere.
• Eggs – Egg helps bind the breadcrumbs so they create a crunchy coating without falling off in the hot oil.
• Sourdough Breadcrumbs – Fried sourdough breadcrumbs have a deeper flavor than storebought. Also, making homemade sourdough breadcrumbs is a great way to use up leftover bread.
• 1 tbsp Italian seasoning – Italian seasoning adds a little depth of flavor. Garlic powder, basil, and Cajun seasoning are also good choices. Freeze-dried herbs also work well for seasoning the breading.
• Coconut oil – I swear by coconut oil for fried green tomatoes. The light coconut flavor paired with the tart green tomato is perfect. But use whatever frying oil you have in the pantry.
• Salt and black pepper – Season the flour, eggs, and breadcrumbs with salt and black pepper to taste.

How To Make Sourdough Fried Green Tomatoes

Place the flour, egg, and sourdough breadcrumbs in separate containers. The containers should be large enough to fit a slice of green tomato.

Add the Italian seasoning to the breadcrumbs. Stir to combine.

Season the flour, egg, and breadcrumbs with salt and pepper to taste.

Working one slice at a time, coat the green tomato in the flour mixture, and dust off the excess.

Dip the floured tomato in the egg mixture, and allow the excess to drip off.

Then, dredge it through the seasoned sourdough breadcrumbs. I like to pat the breadcrumbs on to help them adhere.

Set aside on a baking sheet or large plate while you work on breading the rest of the tomatoes.

In a large cast iron skillet, heat about 1/4 inch of coconut oil on medium heat to medium-high heat (check your oil’s smoke point to determine the right temperature). I find using a frying thermometer helps maintain the appropriate temperature.

Working in small batches, add a few breaded tomato slices to the hot oil. Don’t overcrowd them. Fry for 2-3 minutes or until golden brown.

Use tongs to gently turn the tomatoes to the other side. Fry for another 2-3 minutes or until golden.

Remove the fried green tomatoes from the oil and place on a plate lined with a paper towel. Immediately sprinkle with salt to taste (salting them while hot makes them taste even better).

Serve warm with feta cheese and balsamic glaze, pimento cheese, your favorite aioli, or as is.

How To Store Sourdough Fried Green Tomatoes

Fried food is always best when devoured right away. But if you have leftovers, store them in an airtight container for up to 3 days. I recommend tossing them in an air fryer to reheat and crisp them up. You can also put them on a baking stone or sheet in the oven at 400° F until they are warmed through.

Frequently Asked Questions

Do I have to use coconut oil?

No, you do not. The coconut oil flavor pairs perfectly with the green tomatoes, but it isn’t necessary. You can use any frying oil you prefer. Neutral oils like vegetable oil or avocado oil are great for frying.

Smoke points vary depending on the oil. So, make sure you know the correct oil temperature for frying.

Where can I find green tomatoes?

The easiest place to find green tomatoes is in your garden (or a friend’s garden). I’m not sure about in other areas, but I can usually find green tomatoes at the grocery store and farmers market, too.

What if I don’t have sourdough breadcrumbs?

Sourdough breadcrumbs aren’t a deal breaker. I’ve made this recipe many times with regular breadcrumbs and Italian-seasoned breadcrumbs. Use what you have on hand or that’s accessible.

Though I haven’t tested it, I have seen many fried green tomato recipes that use cornmeal or panko breadcrumbs.

If you try a cornmeal mixture or other breading, leave a comment and let us know how it went!

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If you tried this recipe and loved it, leave a comment or review!