These crispy fried green tomatoes are going to be your new favorite summertime snack. This classic Southern recipe is surprisingly easy to make and is the perfect way to use up unripe tomatoes at the end of the season!
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Pin RecipeSouthern Fried Green Tomatoes Recipe
Is your garden overflowing with green tomatoes you’re not sure what to do with before the first frost? Put them to use with this fried green tomatoes recipe! The crunchy, perfectly seasoned breading and tangy green veggies are a combination that you simply can’t beat. Just add your favorite dipping sauce, and dig in!
Green tomatoes are much firmer than red tomatoes, making them perfect for frying. They hold up well in high heat without turning mushy. Then, once they cook and warm through, they become perfectly tender and juicy!
I definitely recommend eating one (or several) straight out of the fryer, dipped in homemade Ranch dressing, while they are still nice and warm. They’ll be hard to resist!
(Love crispy fried food snacks? Try my Fried Pickles too!)
Recipe Ingredients
To print: see recipe card below
- 4 green tomatoes – Use bigger unripe tomatoes like beefsteak or Better Boy varieties. Big, hardy tomatoes are best for slicing and frying.
- 1 cup all-purpose flour
- 1/2 cup cornmeal – Yellow cornmeal is best, but white cornmeal will also work.
- 1 teaspoon salt
- 1/2 teaspoon black Pepper
- 1/2 teaspoon paprika – Use regular paprika or smoked paprika
- 1/4 teaspoon cayenne pepper – You can skip the cayenne, but I like it to add a little heat to the tomatoes!
- 2 eggs
- 1/4 cup buttermilk
- Vegetable oil – You can also use canola oil for frying. Both neutral-flavored oils will work well.
Variations
- Replace the buttermilk with regular whole milk. You can also add a teaspoon of white vinegar to the milk to make your own buttermilk and get that tangy taste.
- Replace the cayenne pepper with ½ teaspoon of Italian seasoning to give the tomatoes an herbaceous flavor. A little garlic powder in the dry mixture is also a great way to liven up this easy recipe.
- Substitute the flour and cornmeal with breadcrumbs. Breadcrumb-coated fried green tomatoes are just as delicious, but they have a different texture and flavor.
Directions for How to Make Fried Green Tomatoes
- Prepare the tomatoes: Slice the tomatoes into 1/4-inch thick rounds.
- Create a breading station: Combine the flour, cornmeal, salt, black pepper, paprika, and cayenne pepper in a shallow dish. Whisk the eggs and buttermilk in a second dish.
- Heat: Add about 1/2 inch of vegetable oil to a large pan or cast iron skillet, and warm over medium-high heat.
- Bread the tomatoes: Dip each tomato slice into the flour mixture, coating both sides evenly. Shake off any excess flour. Then, dip the slices in the egg mixture.
- Fry: Once the oil is hot, arrange the tomato slices in an even layer in a pan with hot oil. Work in batches as needed. Cook for 2 to 3 minutes on each side or until golden brown.
- Repeat: Transfer the slices to a paper towel-lined plate. Repeat, frying all the tomato slices.
- Serve: Enjoy your fried green tomatoes warm as an appetizer or side dish. They’re great on their own and even better with a dipping sauce like Ranch or remoulade sauce!
How to Store
- Store leftovers in an airtight container in the fridge for 4 to 5 days.
- Reheat in an air fryer, microwave, or skillet over medium-high heat with a small amount of oil. Or, enjoy them cold on a breakfast sandwich or as a way to fancy up a delicious tuna melt!
Quick Tip
Double-dip the tomatoes to make the crispy coating even thicker. Dredge tomato slices in the flour and the buttermilk mixture. Then, dip them back into the flour and cornmeal mixture before frying. This is a great way to make extra-crunchy fried green tomatoes!
FAQs
Red tomatoes are too soft to fry. They fall apart in high heat and become too mushy. Green tomatoes are a little more sturdy and durable so they hold their shape when fried.
You can pick green tomatoes and let them turn red. However, frying the tomatoes while they are green is a great idea! This way, you can enjoy the tomatoes right away rather than waiting. Extend your growing season and start picking from your tomato plants early!
Fried green tomatoes are popular in the southern US. They are a true Southern classic! Louisiana is said to be where fried green tomatoes were first created, but the exact location is unknown. We do know they first came from the Southern states.
Fried Green Tomatoes
Equipment
- 1 large skillet
Ingredients
- 4 green tomatoes
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 2 eggs
- ¼ cup buttermilk (or regular milk)
- Vegetable oil for frying
Instructions
- Slice the green tomatoes into 1/4-inch thick rounds.4 green tomatoes
- In a shallow dish, combine the flour, cornmeal, salt, black pepper, paprika, and cayenne pepper (if using). Mix well.1 cup all-purpose flour, ½ cup cornmeal, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, ¼ teaspoon cayenne pepper (optional, for heat)
- In another shallow dish, whisk together the eggs and buttermilk until well combined.2 eggs, ¼ cup buttermilk (or regular milk)
- Heat about 1/2 inch of vegetable oil in a large skillet or frying pan over medium-high heat.Vegetable oil for frying
- Dip each tomato slice into the flour mixture, coating both sides evenly. Shake off any excess flour.
- Next, dip the tomato slice into the egg mixture, ensuring it's coated completely.
- Place the coated tomato slice into the hot oil. Repeat the coating process with additional tomato slices, but do not overcrowd the pan. Fry in batches if necessary.
- Cook the tomatoes for about 2-3 minutes per side, or until they turn golden brown. Flip them carefully using tongs or a spatula.
- Once fried, transfer the tomatoes to a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining tomato slices until all are cooked.
- Serve the fried green tomatoes hot as an appetizer or side dish. They're delicious on their own, but you can also serve them with a dipping sauce like ranch dressing or remoulade.
Notes
- Store leftovers in an airtight container in the fridge for 4 to 5 days.
- Reheat in an air fryer, microwave, or skillet over medium-high heat with a small amount of oil.
Nutrition
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