Name: Fried Green Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southern
Ingredients: 4 large firm green tomatoes; Salt & black pepper to taste; ½ cup all-purpose flour; ½ cup cornmeal (or cornmeal + breadcrumbs for extra crunch); 2 large eggs (or use buttermilk for tangier flavor); 1 cup buttermilk or milk; Optional: paprika, cayenne, or Cajun seasoning for a spicy kick; Neutral frying oil (vegetable, canola, or peanut oil)

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I absolutely adore this classic Southern-style snack: crisp, tangy slices of unripe tomatoes, breaded and fried to golden perfection.

Why You’ll Love This Recipe

I love how the firm green tomatoes give a satisfying crunch, while the tangy flavor offers a refreshing twist. It’s a quick treat that’s perfect for using up end-of-season tomatoes—and it's got that comforting Southern charm.

Ingredients

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

4 large firm green tomatoes
Salt & black pepper to taste
½ cup all-purpose flour
½ cup cornmeal (or cornmeal + breadcrumbs if I like extra crunch)
2 large eggs (or use buttermilk for tangier flavor)
1 cup buttermilk or milk
Optional: paprika, cayenne, or Cajun seasoning for a spicy kick
Neutral frying oil (vegetable, canola, or peanut oil)

Directions

Slice the tomatoes into about ¼–½ inch thick rounds; sprinkle both sides with salt and pepper.
Set up three shallow bowls: one with flour, one with beaten eggs and milk (or buttermilk), and one with cornmeal (or cornmeal + breadcrumbs and spices).
Dredge each slice first in flour, then dip into the egg mixture, and finally coat thoroughly in the cornmeal mixture.
Heat about ¼–½ inch of oil in a cast-iron skillet to approximately 375 °F.
Fry tomatoes in batches—2–3 minutes per side—until golden and crisp. Remove and drain on paper towels.

Servings and Timing

Servings: Yields about 4 servings
Timing: Prep time ~10 min, cook time ~15 min, total ~25 min

Variations

Spicy twist: I add paprika, cayenne, or Cajun seasoning to the coating bowls for extra flavor.
Buttermilk dredge: I use buttermilk instead of eggs for a tangier crust.
Breadcrumbs blend: Mixing in breadcrumbs with cornmeal gives a nice added crunch.
Dip it: I serve with remoulade, Cajun-ranch sauce, or a creamy buttermilk-chive dip.

Storage/Reheating

I recommend enjoying these fresh and hot. If I have leftovers, I store them in an airtight container in the fridge for 1–2 days. To reheat, I pop them back in a 350 °F oven or warm skillet for a few minutes to restore that crispiness.

FAQs

1. Can I use red tomatoes instead of green?

I prefer green tomatoes—it’s their firm, tart character that makes this dish work so well. Ripe red tomatoes tend to get too mushy.

2. Why dredge in flour, egg, and then cornmeal?

The flour helps the egg stick, and the egg lets the cornmeal coat evenly—resulting in a thicker, crispier crust.

3. What oil should I use for frying?

I usually go with a neutral oil like vegetable, canola, or peanut oil heated to around 375 °F to keep things crisp.

4. Can I prepare these ahead of time?

Definitely. I bread the tomatoes ahead and refrigerate them. They take about 15 minutes to fry once everything’s prepped.

5. What dipping sauces work best?

I love remoulade or Cajun-ranch. But creamy sauces like buttermilk chive, spicy mayo, or hot sauce also match beautifully.

Conclusion

I find fried green tomatoes so satisfying—crispy, tangy, and quick to make. Whether as an appetizer, snack, or side dish, they bring that comforting Southern flair to my table. I hope you enjoy them as much as I do!

Fried Green Tomatoes

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Appetizer
Method: Frying
Cuisine: Southern
Diet: Vegetarian

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Description

A classic Southern snack featuring firm, tangy green tomatoes that are breaded and fried to golden, crispy perfection.

Ingredients

4 large firm green tomatoes
Salt & black pepper to taste
½ cup all-purpose flour
½ cup cornmeal (or cornmeal + breadcrumbs for extra crunch)
2 large eggs (or use buttermilk for tangier flavor)
1 cup buttermilk or milk
Optional: paprika, cayenne, or Cajun seasoning for a spicy kick
Neutral frying oil (vegetable, canola, or peanut oil)

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Instructions

Slice the tomatoes into ¼–½ inch thick rounds; season both sides with salt and pepper.
Prepare three shallow bowls: one with flour, one with beaten eggs and milk (or buttermilk), and one with cornmeal (or cornmeal + breadcrumbs and spices).
Dredge each tomato slice in flour, dip into the egg mixture, then coat in the cornmeal mixture.
Heat ¼–½ inch of oil in a cast-iron skillet to about 375 °F (190 °C).
Fry the tomato slices in batches for 2–3 minutes per side until golden and crisp. Remove and drain on paper towels.