Fried Green Tomatoes

Fried Green Tomatoes are one of those Southern classics I never get tired of. Crisp on the outside, tender on the inside, and perfectly seasoned — they’re the kind of snack or side dish that’s simple to make but always feels special. Whether I serve them with a dipping sauce or pile them into a sandwich, these golden slices are always a hit.

Why You’ll Love This Recipe

I love how these tomatoes give me a satisfying crunch with a tangy, fresh flavor inside. They’re easy to prepare and require just a handful of ingredients I usually have on hand. I can serve them as an appetizer, a side dish, or even as the star of a veggie-forward meal. Plus, they’re a great way to use up underripe tomatoes straight from the garden.

Ingredients

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

• Firm green tomatoes (not ripe)

• All-purpose flour

• Cornmeal

• Eggs

• Buttermilk

• Salt and black pepper

• Garlic powder (optional)

• Cayenne pepper or paprika (optional, for heat)

• Vegetable oil or canola oil (for frying)

Directions

1. I slice the green tomatoes into 1/4-inch thick rounds and lightly salt them. I let them sit for a few minutes on paper towels to draw out moisture.

2. I prepare three bowls: one with flour (seasoned with salt, pepper, and optional spices), one with beaten eggs mixed with buttermilk, and one with cornmeal.

3. I dredge each tomato slice in flour, dip it in the egg mixture, and coat it with cornmeal. I press gently to help the coating stick.

4. In a large skillet, I heat oil over medium-high heat until it sizzles when a crumb is dropped in.

5. I fry the tomatoes in batches, 2–3 minutes per side, until golden and crisp. I transfer them to a paper towel-lined plate to drain.

6. I serve them hot, sometimes with a creamy dipping sauce like ranch, remoulade, or spicy aioli.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I use a blend of cornmeal and panko breadcrumbs for extra crunch. If I’m feeling adventurous, I season the cornmeal with Cajun seasoning or smoked paprika. I’ve also made a gluten-free version by using rice flour and gluten-free cornmeal. For a healthier twist, I’ve baked or air-fried them — still crispy, just a bit lighter.

storage/reheating

Fried green tomatoes are best eaten fresh, but I store leftovers in the fridge for up to 2 days. To reheat, I use the oven or air fryer at 375°F to bring back that crispy texture. I avoid the microwave since it makes them soggy.

FAQs

Can I use ripe red tomatoes?

I don’t recommend it — ripe tomatoes are too soft and juicy, and they don’t hold up well to frying. Green tomatoes have the firmness needed for that perfect crispy texture.

Do I need buttermilk?

I like the tangy flavor it adds, but if I don’t have any, I mix regular milk with a splash of lemon juice or vinegar as a substitute.

Can I bake or air-fry these instead?

Yes, I brush them lightly with oil and bake at 425°F or air fry at 375°F until golden and crispy, flipping halfway through.

What kind of oil is best for frying?

I usually use vegetable oil or canola oil since they have a high smoke point and neutral flavor.

What dipping sauces go well with fried green tomatoes?

I love serving them with ranch, garlic aioli, or a spicy remoulade. Even a dollop of sour cream with hot sauce works in a pinch.

Conclusion

Fried Green Tomatoes are a simple Southern staple that never fails to satisfy. With their crispy coating and tangy bite, they’re the kind of comfort food I love to make when tomatoes are in season or I just want something special on the table. Whether I eat them as a snack or a side, they’re always gone in minutes.