Fried Green Tomatoes are a Southern classic known for their tangy flavor and crispy golden coating. Made from firm, unripe tomatoes, this dish transforms a humble ingredient into a crunchy, savory snack or appetizer that’s perfect for summer gatherings or as a side dish to your favorite comfort foods.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
green tomatoescornmealall-purpose flourbuttermilkeggsaltblack peppergarlic powderpaprika(optional) hot saucevegetable oil (for frying)
directions
Slice the green tomatoes into ¼-inch thick rounds and set them aside.
In one bowl, combine the flour, salt, pepper, garlic powder, and paprika.
In another bowl, whisk together the buttermilk, eggs, and a dash of hot sauce.
In a third bowl, pour the cornmeal.
Dip each tomato slice first in the flour mixture, then in the buttermilk-egg mixture, and finally coat with cornmeal.
Heat about ½ inch of vegetable oil in a skillet over medium-high heat until shimmering.
Fry the tomato slices in batches, about 2–3 minutes per side, until golden brown and crisp.
Transfer to a paper towel-lined plate to drain excess oil.
Serve warm, optionally with a dipping sauce like ranch or remoulade.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 15 minutesFrying time: 15 minutesTotal time: 30 minutes
Variations
Add cayenne pepper to the flour mixture for extra heat.
Use panko breadcrumbs for an even crunchier texture.
Substitute dairy-free milk and egg replacer for a vegan version.
Serve with a drizzle of honey or balsamic glaze for a sweet-savory contrast.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.To reheat, place them in a 375°F oven or air fryer for 5–7 minutes to retain crispiness.Avoid microwaving, as it can make the coating soggy.
FAQs
What type of tomatoes should I use?
Firm, unripe green tomatoes are best—they should be tart and hold their shape when sliced.
Can I bake them instead of frying?
Yes, bake at 400°F for 20–25 minutes, flipping halfway through, for a healthier version.
What oil is best for frying?
Vegetable, canola, or peanut oil work well due to their high smoke points.
Why is my coating falling off?
Ensure each tomato slice is well-dried before dredging and press the coating on firmly.
Are fried green tomatoes gluten-free?
Not by default, but you can use gluten-free flour and cornmeal for an alternative.
Can I make them ahead of time?
They are best fresh, but you can prep and bread them in advance, then fry when ready.
Do they freeze well?
Fried green tomatoes don’t freeze well post-cooking, but you can freeze the breaded, uncooked slices.
What dipping sauces go well?
Ranch, remoulade, spicy mayo, or even a creamy sriracha sauce pair perfectly.
How do I keep them crispy?
Fry in small batches and avoid stacking them when draining. Keep them warm in a low oven if needed.
Can I use red tomatoes?
Not recommended—ripe red tomatoes are too soft and juicy for proper frying.
Conclusion
Fried Green Tomatoes offer a perfect balance of tanginess and crunch that embodies Southern comfort food at its best. Whether you’re making them as an appetizer, a side, or a snack, they’re a delicious way to celebrate the season’s harvest and enjoy a bit of crispy, golden nostalgia.
Print
Fried Green Tomatoes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Description
Crispy and tangy, fried green tomatoes are a Southern classic made by coating unripe tomatoes in cornmeal and frying them until golden brown.
Ingredients
- 4 medium green tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying
Instructions
- Slice the green tomatoes into 1/4-inch thick slices and lightly salt them. Let them sit for 10 minutes to draw out excess moisture.
- Set up a dredging station: Place flour in one shallow bowl. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, mix cornmeal, breadcrumbs, salt, and pepper.
- Dip each tomato slice first in the flour, then in the egg mixture, and finally coat with the cornmeal-breadcrumb mixture.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
- Fry the tomato slices in batches for 2-3 minutes per side, or until golden brown and crispy.
- Drain on paper towels and serve warm.
Notes
- For a spicier version, add a pinch of cayenne pepper to the breadcrumb mixture.
- Serve with remoulade or ranch dressing for dipping.
- Use firm green tomatoes for best results.