Few Southern dishes are as iconic, satisfying, and downright crave-worthy as Fried Green Tomatoes. This crunchy, golden specialty captures the best of summer’s bounty and turns it into a comforting appetizer or side you’ll want to make again and again. With a perfectly spiced, crispy crust and a juicy-tart center, Fried Green Tomatoes strike that irresistible balance of flavor and texture—deliciously simple and endlessly adaptable.
Ingredients You’ll Need
What makes Fried Green Tomatoes so special is the straightforward lineup of ingredients, each playing a crucial part in building that distinctively addictive bite. Every layer of the recipe—from fresh green tomatoes to the final sizzle in hot oil—brings its own charm to the party.
- Green tomatoes: Choose firm, unripe tomatoes for their bright flavor and sturdy texture that doesn’t turn mushy when fried.
- Salt: Helps draw excess moisture from the tomatoes and seasons them throughout.
- Black pepper: Adds a touch of heat to enhance the tomato’s tang.
- All-purpose flour: Creates the first layer, allowing everything else to stick and crisp up.
- Eggs: Binds the coating, giving that classic crunchy shell.
- Buttermilk: Gives a tangy undertone to the batter and tenderizes as it coats.
- Cornmeal: A Southern essential that delivers classic crunch and beautiful color.
- Breadcrumbs: Lightens the coating for a super crisp finish.
- Garlic powder: Adds subtle savory depth to the crust.
- Paprika: Lends gentle warmth and a rosy hue to every slice.
- Vegetable oil: Ideal for frying due to its neutral flavor and high smoke point.
How to Make Fried Green Tomatoes
Step 1: Prep the Tomatoes
Start by washing and slicing your firm green tomatoes into 1/4-inch thick rounds. Lay them out on a double layer of paper towels, then sprinkle each slice generously with salt and pepper. This simple step not only seasons the tomatoes but also draws out excess moisture, which helps keep your coating crisp. Give them about 10 minutes to rest while you prep the dredging stations.
Step 2: Set Up Your Dredging Stations
Grab three shallow bowls. In the first, add the all-purpose flour. In the second, whisk together your eggs and buttermilk until well blended and slightly frothy—that tang from the buttermilk really makes a difference! In the third bowl, toss together the cornmeal, breadcrumbs, garlic powder, and paprika. This trio will create the crunchy, flavorful shell every Fried Green Tomato dreams of.
Step 3: Dredge the Tomato Slices
Pat your tomato slices dry to ensure the coating sticks nicely. Working one slice at a time, dredge in the flour first, making sure both sides are coated and shaking off any excess. Next, dip into the egg and buttermilk bath, letting any drips fall back into the bowl. Finally, press each slice firmly into the cornmeal mixture, ensuring a thorough—even generous—coating.
Step 4: Fry Until Perfectly Golden
Pour about a half-inch of vegetable oil into a large skillet and set it over medium heat. To test if it’s ready, drop in a pinch of the cornmeal mixture—if it sizzles right away, you’re set! Fry the tomatoes in batches so you don’t crowd the pan, about 2–3 minutes per side. Each slice should turn beautifully golden and deeply crisp. Transfer fried slices to a plate lined with paper towels to drain off excess oil.
Step 5: Serve Them Warm
Fried Green Tomatoes are best served hot and fresh out of the pan. Arrange them on a platter and get creative with your favorite dips or sauces for the ultimate Southern treat.
How to Serve Fried Green Tomatoes
Garnishes
Classic Fried Green Tomatoes love a little extra flourish, whether that’s a sprinkle of fresh chopped parsley, thinly sliced green onions, or a pinch of smoked paprika. For a Southern twist, try a generous drizzle of tangy remoulade or a cooling dollop of ranch dressing on the side. Even a quick squeeze of lemon can brighten each bite.
Side Dishes
Fried Green Tomatoes pair beautifully with just about everything, but some favorites include creamy grits, a crunchy cabbage slaw, or sweet corn on the cob. For a true comfort meal, set them up alongside black-eyed peas or a heap of mashed potatoes—every bite is summer on a plate.
Creative Ways to Present
Give the classic the spotlight as an appetizer tower, layered with fresh mozzarella and basil for a Southern riff on Caprese. Or, tuck slices into a BLT for an upgrade on the original. Stack them on top of a garden salad with goat cheese or serve slider-style with spicy aioli for a snack that’ll steal the show at any gathering.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with extra Fried Green Tomatoes, let them cool to room temperature, then store in a single layer in an airtight container. Placing parchment paper between layers helps preserve that precious crunch. Store in the refrigerator for up to three days.
Freezing
To freeze, arrange cooled tomato slices on a baking sheet and freeze until solid. Transfer them to a zip-top freezer bag or airtight container. This prevents them from sticking together and allows you to take out just as many as you’d like. Fried Green Tomatoes can be frozen for up to two months while still maintaining their flavor and texture.
Reheating
The oven or air fryer are your best friends for reviving leftovers! Reheat Fried Green Tomatoes on a baking sheet in a preheated 400°F oven for 8–10 minutes, flipping once, until hot and crisp. Avoid microwaving, as it tends to make the coating soggy instead of that classic crunch you crave.
FAQs
Can I use red tomatoes instead of green?
Red tomatoes are softer and juicier than green ones, so they tend to get mushy when fried. For the iconic texture and tang of Fried Green Tomatoes, it’s best to stick with unripe green tomatoes.
Is it possible to make this recipe gluten-free?
Absolutely! Swap in your favorite gluten-free flour and breadcrumbs, and check your cornmeal’s label. You’ll still end up with a crispy, flavorful result perfect for gluten-free guests.
Can I bake Fried Green Tomatoes instead of frying?
Yes, for a lighter version, place the coated tomatoes on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for about 20 minutes, flipping halfway. The result is still crispy and delicious with a fraction of the oil.
What dips go well with Fried Green Tomatoes?
Classic options include creamy ranch, spicy remoulade, or a zesty aioli. Even a tangy buttermilk dressing or a smoky chipotle sauce will pair beautifully, offering contrast against the crunchy, tart tomatoes.
How do I prevent the coating from falling off?
Make sure the tomato slices are well dried after salting, and press each slice firmly into the coating mixture. Fry them in hot oil without moving too much in the pan, and let each side crisp up fully before flipping.
Final Thoughts
Nothing says Southern comfort quite like a plate of homemade Fried Green Tomatoes. Whether you’re serving them with friends at a summer get-together or just treating yourself to something special, the irresistible combination of tangy, juicy tomatoes and shatteringly crisp crust is sure to win you over. Go ahead, give this recipe a try and savor a true taste of tradition—one crunchy bite at a time.
Print
Fried Green Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Description
Learn how to make delicious Fried Green Tomatoes – a classic Southern favorite that’s crispy on the outside and tangy on the inside. These green tomatoes are coated in a flavorful mix of cornmeal and breadcrumbs, then fried to perfection.
Ingredients
Green Tomatoes:
- 4 medium green tomatoes, sliced 1/4-inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Breading:
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Others:
- Vegetable oil, for frying
Instructions
- Prepare the Green Tomatoes: Lay the sliced green tomatoes on a paper towel and sprinkle with salt and pepper. Let sit for 10 minutes to draw out moisture.
- Prepare the Breading: In a shallow bowl, add the flour. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, combine the cornmeal, breadcrumbs, garlic powder, and paprika.
- Coat the Tomatoes: Dredge each tomato slice in the flour, then dip into the egg mixture, and finally coat with the cornmeal mixture.
- Fry the Tomatoes: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, fry the tomato slices in batches for 2–3 minutes per side or until golden brown and crispy.
- Serve: Transfer to a paper towel-lined plate to drain. Serve warm.
Notes
- For extra flavor, serve with a side of ranch dressing, remoulade, or a spicy aioli.
- You can also bake the coated tomatoes at 400°F for 20 minutes, flipping halfway, for a lighter version.
Nutrition
- Serving Size: 3–4 slices
- Calories: 260
- Sugar: 4g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
