Fried Green Tomatoes

Why You’ll Love This Recipe

These fried green tomatoes offer a delightful contrast of textures and flavors—crispy on the outside, tender and tangy on the inside. They’re easy to make, require just a few ingredients, and can be served in so many ways. Whether you dip them in sauce, stack them on sandwiches, or enjoy them plain, they’re always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green (unripe) tomatoes
• All-purpose flour
• Cornmeal
• Eggs
• Buttermilk (or milk with a splash of vinegar)
• Salt
• Black pepper
• Paprika (optional)
• Vegetable oil (for frying)

Directions

1. Slice green tomatoes into ¼-inch thick rounds.
2. Lay them on a paper towel and sprinkle with salt. Let sit for 10 minutes, then pat dry to remove excess moisture.
3. Set up a dredging station with three shallow bowls: one with flour mixed with salt, pepper, and paprika; one with beaten eggs and buttermilk; and one with cornmeal.
4. Dip each tomato slice first into the flour, then the egg mixture, and finally coat in cornmeal.
5. Heat vegetable oil in a large skillet over medium heat (about 350°F or 175°C).
6. Fry tomato slices in batches for 2–3 minutes per side, or until golden and crispy.
7. Remove and drain on paper towels.
8. Serve warm with your favorite dipping sauce.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Use a blend of cornmeal and panko for extra crunch.
• Add cayenne pepper or hot sauce for a spicy kick.
• Make it gluten-free by using gluten-free flour and cornmeal.
• Serve with remoulade, ranch, or spicy aioli.
• Stack with bacon and lettuce for a Southern-style BLT twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, place them in a 375°F (190°C) oven for 8–10 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.

FAQs

What are green tomatoes?

Green tomatoes are unripe red tomatoes. They’re firmer and more tart, making them ideal for frying.

Can I use red tomatoes instead?

Red tomatoes are too soft and juicy for frying; stick with firm green ones for best results.

What kind of oil should I use?

Vegetable oil, canola oil, or peanut oil are great for frying due to their high smoke points.

How do I get the coating to stick?

Dry the tomato slices well and press the coating onto them firmly during dredging.

Can I bake them instead of frying?

Yes, bake on a greased sheet at 425°F (220°C) for about 20 minutes, flipping halfway through.

Do I have to use buttermilk?

No, you can use regular milk or a milk-vinegar mix as a substitute.

Can I make them ahead of time?

They’re best fresh, but you can prep and coat them ahead of time, then fry when ready.

What’s the best dipping sauce?

Classic options include ranch, remoulade, or spicy mayo.

How do I make them extra crispy?

Use a mix of cornmeal and panko crumbs, and make sure the oil is hot enough before frying.

Can I freeze fried green tomatoes?

They’re not ideal for freezing, but you can freeze uncooked coated slices, then fry from frozen.

Conclusion

Fried green tomatoes are a simple yet delicious Southern favorite that’s easy to make and always satisfying. With their crispy coating and tangy flavor, they make a perfect appetizer or side for any occasion. Try them once, and they just might become a staple in your kitchen.

Fried Green Tomatoes

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Fried green tomatoes are a classic Southern dish featuring tangy, unripe tomatoes coated in a crispy, golden crust. Perfect as an appetizer, snack, or side, they offer a satisfying contrast of flavors and textures in every bite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Frying
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

• 3–4 green (unripe) tomatoes
• 1/2 cup all-purpose flour
• 2 eggs
• 1/2 cup buttermilk (or milk with 1 tsp vinegar)
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• Vegetable oil, for frying

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Instructions

1. Slice green tomatoes into ¼-inch thick rounds.
2. Lay slices on a paper towel and sprinkle with salt. Let sit for 10 minutes, then pat dry.
3. Prepare three shallow bowls: one with flour, salt, pepper, and paprika; one with beaten eggs and buttermilk; and one with cornmeal.
4. Dip each tomato slice into the flour, then the egg mixture, and finally the cornmeal, pressing to coat.
5. Heat oil in a skillet over medium heat to 350°F (175°C).
6. Fry tomato slices in batches, 2–3 minutes per side, until golden and crispy.
7. Remove and drain on paper towels.
8. Serve warm with dipping sauce of your choice.

Notes

• Use firm green tomatoes for best texture and flavor.
• Add cayenne or hot sauce to the batter for extra spice.
• For a gluten-free version, use GF flour and cornmeal.
• Use a mix of cornmeal and panko for added crunch.
• Best enjoyed fresh, but can be reheated in the oven.

Nutrition

• Serving Size: 3-4 slices
• Calories: 200
• Sugar: 3g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg