Hasselback Fried Green Tomatoes Recipe

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Wondering what to do with unripened tomatoes from your garden? This Hasselback Fried Green Tomatoes recipe is a delicious, modern twist on a classic.

The temperatures plunged last week, signaling an end to my summer garden. While most of the herbs and flowers did okay, the tomato plants couldn’t handle the frost. Naturally, none of the fruits on the vine were anywhere near ripe. That’s fine, though, because I love fried green tomatoes!

Since I also had several red bell peppers ready to pick and would be in the kitchen anyway, I decided to roast a few. I’ve talked about how to roast red bell peppers for use in Homemade Pimento Cheese, which I’d initially thought about making, too. Then it dawned on me: why not put fried green tomatoes and roasted red bell peppers together?

Why Hasselback Your Fried Green Tomatoes?

So I’d just finished layering my finished fried green tomatoes with slivers of roasted red pepper when my son walked in and took a look at the plate. “You know, if you add a layer of white in there, it will look a bit like the flag of Italy.”

I don’t understand how that kid’s mind works, but it sometimes comes up with some fantastic ideas. This was no exception. It was a very delicious suggestion.

Trust Me: Add Marinated Mozzarella

Marinated mozzarella is so easy to make and is an excellent addition to salads, charcuterie plates, and even slipped into a baked omelet roll. Want a quick and elegant snack? Rub half a garlic clove over baguette slices, top each with a bit of marinated mozzarella, and broil them for a satisfying yet straightforward crostini.

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Or, do as I did, and slip it between layers of fried green tomatoes and freshly roasted red peppers for a mouth-watering dish that looks as good as it tastes.

Tips to Make Hasselback Fried Green Tomatoes

This is a very straightforward recipe, but there are some things to know in advance.

  • Use fresh mozzarella, the kind sealed in liquid, not the kind you grate.
  • Start marinating the mozzarella first, so it has time to absorb the flavors.
  • Marinated mozzarella stays fresh in the refrigerator for up to 7 days.
  • Salt your Hasselback Fried Green Tomatoes as soon as you remove them from the oil.
  • Eat them fresh. They’ll never be as delicious reheated.

Hasselback Fried Green Tomatoes with Marinated Mozzarella

Crisp fried green tomatoes stuffed with slivers of roasted red pepper and creamy, marinated mozzarella. A spectacular side dish or hearty appetizer to savor the last tastes of summer.
Print Recipe
Hasselback Fried Green Tomatoes Recipe
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins


  • Shallow casserole dish or pie pan
  • Baking Rack
  • Knife
  • Plate
  • Large skillet
  • Slotted spatula
  • Paper towels


For the marinated mozzarella

  • 8 oz fresh mozzarella
  • 1/4 cup high-quality extra-virgin olive oil
  • 1 1/2 tsp red pepper flakes
  • 2 cups mixed fresh herbs ex. thyme, parsley, basil, chives

For the roasted red bell peppers

  • 2 red bell peppers roasted and skins removed (or one 6-oz jar, drained) patted dry

For the fried green tomatoes

  • 4 large green tomatoes (roughly 2 lbs.)
  • 1 egg beaten
  • 1/2 cup milk
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour divided
  • 1 tsp salt plus more for finishing
  • 1/2 tsp ground black pepper
  • Vegetable oil


Marinate the mozzarella

  • In a small cup, combine the olive oil, red pepper flakes, and minced herbs.
  • Cut the mozzarella into 1/4 inch (0.6 cm) slices and arrange them on the bottom of a casserole dish. Cover with the spiced oil and set aside to marinate. (See note.)

Make the fried green tomatoes

  • Combine the milk and egg in a shallow bowl. Set aside.
  • On a plate, combine half the flour with the cornmeal, salt, and pepper. Stir well. Pour the remaining flour onto a separate plate.
  • Slice the tomatoes into 1/4 inch (0.6 cm) slices. Dip each slice in the plain flour then into the egg mixture and, lastly, into the flour-cornmeal mixture. Set on a baking rack to allow the coating to adhere.
  • Pour oil to 1/2 inch (1.25 cm) deep in a large skillet over medium-high heat. Heat oil to 375°F / 190C° or until a pinch of flour dropped into the oil sizzles.
  • Add tomatoes in batches, leaving room between them so they don't touch, and cook for 2 minutes per side or until golden brown. Remove from oil with a slotted spatula and drain on paper towels, salting heavily and immediately.

Assemble the Hasselback Fried Green Tomatoes

  • Once all of the tomatoes are cooked, assemble the Hasselback Fried Green Tomatoes by alternating layers of tomato, marinated mozzarella, and roasted red pepper. Garnish with additional minced herbs if desired.


If desired, you can marinate the mozzarella in advance and refrigerate it in an air-tight container for up to 7 days. Allow it to come to room temperature (about 20 minutes) before inserting it into the Hasselback Fried Green Tomatoes.


Serving: 1 serving | Calories: 528kcal | Carbohydrates: 44g | Protein: 22g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1021mg | Potassium: 866mg | Fiber: 7g | Sugar: 13g | Vitamin A: 6274IU | Vitamin C: 159mg | Calcium: 407mg | Iron: 5mg
Servings: 4 people
Calories: 528kcal
Author: Katie Berry

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Recipe Rating


  1. Florence @ VintageSouthernPicks says:

    They look like little sandwiches Katie…a sandwich I’m dying to sink my teeth into, if only I could! Thanks for the distinction between the 2 types of mozzarella, and I loved your tip about salting heavily. Pinned

  2. Yum! I live in the South and have the opportunity to order Fried Green Tomatoes at restaurants a lot. However, I have never seen them served like this. I’ll definitely try them out. Thanks. Pinned.

  3. 5 stars
    OH MY GOSH! I love fried green tomatoes and these look delicious! Thanks for sharing the recipe.


    Thanks for joining Cooking and Crafting with J & J!

  5. Miz Helen says:

    5 stars
    We love Fried Green Tomatoes and this is a fantastic recipe. I am pinning this one! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

  6. Shirley Wood says:

    My hubby loves fried green tomatoes. I’ll have to share this with him as he is also a good cook and would probably love this too! Thanks for sharing with us at Merry Monday.

  7. How long do you marinate the cheese for, and how long would it stay good in the refrigerator?

    1. Katie Berry says:

      I explained that in the Tips above. 🙂