Crunchy, tangy, and delicious, this Fried Green Tomatoes recipe is a simple yet flavorful Southern classic perfect for any occasion.

I’m sharing this holiday recipe for Fried Green Tomatoes, a dish I love to make in the summer. It’s a crispy and light snack that pairs perfectly with tangy ranch dressing and a sprinkle of sea salt. The recipe is easy to follow, using simple ingredients like fresh green tomatoes, cornmeal, and buttermilk.

If you like a bit of spice, you can add a dash of hot sauce, and for more flavor, you can mix in some fresh herbs. This dish is quick to prepare and always a hit at any gathering.

Why Fried Green Tomatoes are great?

Fried Green Tomatoes are great because they offer a perfect balance of crispy texture and tangy flavor. This classic Southern dish is simple to make, yet it delivers a satisfying crunch with every bite. Whether served as a snack, appetizer, or side, Fried Green Tomatoes are a versatile and crowd-pleasing treat that brings a unique taste to your table.

Ingredients

• 4 large green tomatoes
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 large eggs
• 1/2 cup buttermilk
• Vegetable oil for frying

How to make Fried Green Tomatoes

Step 1:

Slice the green tomatoes into 1/4-inch thick rounds. Season both sides with salt and let them sit for about 10 minutes to draw out moisture. Pat them dry with a paper towel.

Step 2:

In one bowl, combine the flour, salt, black pepper, and cayenne pepper (if using). In a second bowl, whisk together the eggs and buttermilk. In a third bowl, place the cornmeal.

Step 3:

Dip each tomato slice into the flour mixture, then into the egg mixture, and finally coat with cornmeal. Make sure each slice is well coated.

Step 4:

Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, add the tomato slices in batches. Fry for 2-3 minutes per side or until golden brown and crispy.

Step 5:

Remove the fried tomatoes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve hot.

Tips for Perfect Fried Green Tomatoes

• Choose Firm Green Tomatoes: Use firm, unripe green tomatoes to ensure they hold their shape during frying.

• Season the Tomatoes: Sprinkle salt on the tomato slices before frying to draw out excess moisture, preventing them from becoming soggy.

• Use Buttermilk for Dipping: Buttermilk adds a tangy flavor and helps the cornmeal stick better to the tomatoes, giving them a crispier coating.

• Double Dredge for Extra Crispiness: For a thicker, crunchier crust, dip the tomatoes in the flour mixture, then the egg mixture, and back into the flour before coating with cornmeal.

• Maintain Oil Temperature: Keep the oil at a steady medium heat to ensure the tomatoes fry evenly and don’t burn.

• Don’t Overcrowd the Pan: Fry the tomatoes in small batches to prevent the oil temperature from dropping, which can make the tomatoes greasy.

What to pair with Fried Green Tomatoes

You can pair Fried Green Tomatoes with a cool, tangy dipping sauce like remoulade or ranch for a delicious contrast in flavors. For a heartier meal, serve them alongside crispy fried chicken and creamy coleslaw.

If you like a lighter option, try pairing them with a fresh garden salad. For a Southern twist, add a side of cornbread or collard greens. And if you have little kids like I do, try serving them with a bit of ketchup or a mild cheese dip—they’ll love it!

How to store

To store Fried Green Tomatoes, allow them to cool completely before placing them in an airtight container. Store the container in the refrigerator for up to 3 days. To keep them crispy when reheating, use an oven or air fryer instead of a microwave.

For longer storage, you can freeze the fried tomatoes by placing them on a baking sheet in a single layer until frozen, then transferring them to a freezer-safe bag or container. When ready to enjoy, reheat directly from frozen for best results.

FAQ

Can I use red tomatoes instead?

• Red tomatoes are too soft and sweet for this recipe, so they won’t achieve the same crispy texture or flavor.

How do I keep the coating from falling off?

• Make sure to dry the tomato slices thoroughly before coating them. Also, press the coating mixture firmly onto the slices.

Can I make them gluten-free?

• Substitute regular flour with a gluten-free flour blend and use gluten-free breadcrumbs or cornmeal.

How can I make them extra crispy?

• Double-dip the tomato slices in the egg and coating mixture, and make sure your oil is hot enough before frying.

What oil is best for frying?

• For frying, use a neutral oil with a high smoke point, like vegetable or canola oil.

Can I bake them instead of frying?

• You can bake them at 425°F (220°C) for about 20 minutes, flipping halfway through, for a healthier option.

Conclusion

Now you have it—an easy and delicious Fried Green Tomatoes recipe that brings a crispy, tangy twist to your table. Enjoy this Southern classic as a snack or side dish, and don’t forget your favorite dipping sauce!

Fried Green Tomatoes

Recipe by Wasian CookeryCourse: AppetizersCuisine: Southern AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Crunchy, tangy, and delicious, this Fried Green Tomatoes recipe is a simple yet flavorful Southern classic perfect for any occasion.

Ingredients

• 4 large green tomatoes

• 1 cup all-purpose flour

• 1 cup cornmeal

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon cayenne pepper (optional)

• 2 large eggs

• 1/2 cup buttermilk

• Vegetable oil for frying

Directions

• Prep the Tomatoes: Slice the green tomatoes into 1/4-inch thick rounds. Season both sides with salt and let them sit for about 10 minutes to draw out moisture. Pat them dry with a paper towel.
• Set Up Dredging Station: In one bowl, combine the flour, salt, black pepper, and cayenne pepper (if using). In a second bowl, whisk together the eggs and buttermilk. In a third bowl, place the cornmeal.
• Dredge the Tomatoes: Dip each tomato slice into the flour mixture, then into the egg mixture, and finally coat with cornmeal. Make sure each slice is well coated.
• Fry the Tomatoes: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, add the tomato slices in batches. Fry for 2-3 minutes per side, or until golden brown and crispy.
• Drain and Serve: Remove the fried tomatoes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve hot.

Notes

• Choose Firm Green Tomatoes: Use firm, unripe green tomatoes to ensure they hold their shape during frying.