Fried Green Tomatoes Recipe

Introduction

Fried green tomatoes are a traditional Southern comfort food made from firm, unripe green tomatoes. They’re sliced, dredged in a seasoned cornmeal coating, and pan-fried until golden and crisp. The result is a crunchy exterior with a slightly tart, juicy center. Often served as a side dish, appetizer, or snack, they pair wonderfully with dipping sauces like ranch, remoulade, or aioli.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

4 medium firm green tomatoes

1 cup all-purpose flour (for dredging)

1 tsp salt

½ tsp black pepper

2 large eggs

½ cup buttermilk (or regular milk + 1 tsp vinegar as substitute)

1 cup cornmeal

½ cup breadcrumbs (panko or regular)

1 tsp paprika (optional, for flavor)

½ tsp garlic powder (optional)

Oil for frying (vegetable, canola, or peanut oil)

Instructions

Prep the Tomatoes

Wash and slice green tomatoes into ½-inch thick slices.

Lay slices on a paper towel and lightly salt them. Let sit 5 minutes to draw out excess moisture. Pat dry.

Set Up Dredging Station

Place flour mixed with salt and pepper in a shallow dish.

In another dish, whisk together eggs and buttermilk.

In a third dish, combine cornmeal, breadcrumbs, paprika, and garlic powder.

Coat the Tomatoes

Dredge each tomato slice in flour, shaking off excess.

Dip into egg mixture, coating well.

Press into cornmeal-breadcrumb mixture until fully coated.

Fry the Tomatoes

Heat about ½ inch of oil in a large skillet over medium-high heat until shimmering (350°F / 175°C).

Fry tomato slices in batches, 2–3 minutes per side, until golden brown and crispy.

Transfer to a paper towel–lined plate or a wire rack to drain.

Serve

Serve hot, sprinkled with extra salt if desired, alongside dipping sauces like ranch, spicy aioli, or remoulade.

Tips

Use firm, unripe green tomatoes — they hold up best for frying.

For extra crunch, use panko breadcrumbs in the coating.

Don’t overcrowd the pan; fry in small batches for even crispiness.

Best eaten immediately while hot and crispy.

Serving Suggestions

Serve hot with a side of ranch dressing, remoulade, or garlic aioli for dipping.

Make them into a Southern-style sandwich: layer fried green tomatoes with bacon, lettuce, and mayo on toasted bread.

Use as a topping for burgers or grilled chicken sandwiches for an extra crunch.

Pair with shrimp and grits or as a side to fried catfish, BBQ, or roasted meats.

For a gourmet twist, stack slices with fresh mozzarella, basil, and a drizzle of balsamic glaze (a Southern–Italian fusion).

Nutrition Facts (per serving, about 3–4 slices, based on 4 servings)

(approximate values – will vary based on oil absorption and coating)

Calories: ~210 kcal

Carbohydrates: 27 g

Protein: 5 g

Fat: 9 g

Saturated Fat: 2 g

Cholesterol: 50 mg

Sodium: 320 mg

Sugar: 3 g

Fiber: 2 g

Final Thoughts

Fried Green Tomatoes are more than just a Southern specialty — they’re a crispy, tangy, and comforting dish that brings out the best in fresh garden tomatoes. The crunchy cornmeal coating balances perfectly with the tartness of the green tomato, creating a satisfying bite every time. They’re versatile too — whether served as an appetizer, side dish, or even the star of a sandwich, they’re guaranteed to impress. Best enjoyed fresh out of the skillet, they’re a dish that brings warmth and nostalgia to the table.