Name: Fried Green Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern
Ingredients: 4 green tomatoes, sliced into 1/4-inch rounds; 1 cup all-purpose flour; 1 cup cornmeal; 2 eggs; 1/2 cup buttermilk; 1 tsp salt, plus extra for sprinkling; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper (optional); Vegetable oil for frying

Fried green tomatoes are a true Southern classic, celebrated for their crispy coating and tangy flavor. This dish turns underripe green tomatoes into golden-brown bites of savory perfection. Whether I serve them as an appetizer, side dish, or even a snack, they always hit the spot.

Why You’ll Love This Recipe

I love how this recipe brings out the unique tartness of green tomatoes while adding a satisfying crunch. It’s simple, quick to prepare, and perfect for using up garden tomatoes that haven’t ripened yet. The contrast between the crispy coating and the juicy interior makes each bite incredibly satisfying. Plus, I can pair them with dipping sauces or tuck them into sandwiches for a flavorful twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Green tomatoes
All-purpose flour
Cornmeal
Eggs
Buttermilk
Salt
Black pepper
Garlic powder
Cayenne pepper (optional for a kick)
Vegetable oil for frying

Directions

I start by slicing the green tomatoes into 1/4-inch thick rounds, then lightly sprinkle them with salt and let them sit for about 10 minutes to draw out excess moisture.
While the tomatoes rest, I prepare three bowls: one with flour seasoned with salt, pepper, garlic powder, and a pinch of cayenne; another with whisked eggs and buttermilk; and a third with cornmeal.
I dip each tomato slice into the flour mixture first, then the egg mixture, and finally coat it with the cornmeal.
In a large skillet, I heat about 1/2 inch of vegetable oil over medium heat until shimmering.
I fry the tomato slices in batches, making sure not to overcrowd the pan, for about 2-3 minutes per side or until golden brown and crispy.
I remove them with a slotted spoon and drain on paper towels before serving.

Servings and timing

This recipe makes about 4 servings. From start to finish, it takes around 30 minutes, with 10 minutes of prep and 20 minutes of cooking time.

Variations

Sometimes I add a bit of Parmesan cheese to the cornmeal mixture for extra flavor. I also like experimenting with different spices, such as smoked paprika or onion powder. For a gluten-free version, I use gluten-free flour and cornmeal. If I’m avoiding dairy, I swap the buttermilk with a plant-based milk mixed with a splash of vinegar.

Storage/reheating

I store any leftover fried green tomatoes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 375°F for about 10 minutes or until they’re heated through and crisp again. I avoid microwaving, as it can make them soggy.

FAQs

What kind of tomatoes should I use?

I always use firm, underripe green tomatoes. They should be completely green and feel solid when pressed.

Can I make these ahead of time?

While they’re best served fresh, I sometimes prep the tomatoes and bread them ahead of time, then fry them just before serving.

What oil is best for frying?

I like using vegetable oil or peanut oil because they have a high smoke point and neutral flavor.

Can I bake them instead of frying?

Yes, I bake them at 425°F on a greased baking sheet for about 20 minutes, flipping halfway through. They won’t be quite as crispy but still delicious.

What can I serve with fried green tomatoes?

I often serve them with ranch, remoulade, or even a spicy aioli. They also pair well with grilled meats or inside a BLT.

Conclusion

Fried green tomatoes are a comforting, crunchy treat with a tangy twist. I love how easy they are to make and how adaptable the recipe is. Whether I’m making them as a nostalgic favorite or trying something new, they always bring bold flavor and great texture to the table.