Crispy and Flavorful Fried Green Tomatoes

Fried Green Tomatoes are a Southern classic that brings together tangy, unripe tomatoes with a crispy, golden coating. These savory bites are the perfect balance of crunchy on the outside and tender on the inside, with just the right amount of acidity and seasoning to make them irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s a simple way to transform tart green tomatoes into a crispy, savory treat. The batter is perfectly seasoned, creating an irresistible crunch, while the tomatoes retain their fresh, tangy flavor. Whether I’m serving them as an appetizer, a side dish, or even a snack, they’re always a crowd-pleaser. Plus, they’re incredibly easy to make!

Ingredients

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

• Green tomatoes (sliced into ¼-inch thick slices)

• Cornmeal

• All-purpose flour

• Baking powder

• Salt

• Black pepper

• Paprika

• Garlic powder

• Buttermilk

• Vegetable oil (for frying)

Directions

1. I begin by slicing the green tomatoes into ¼-inch thick rounds, discarding the tops and bottoms.

2. In a shallow dish, I mix together the cornmeal, flour, baking powder, salt, pepper, paprika, and garlic powder.

3. In a separate dish, I pour the buttermilk to dip the tomato slices into.

4. I dip each tomato slice into the buttermilk, then dredge it in the cornmeal mixture, making sure it’s well-coated.

5. In a large skillet, I heat about ½ inch of vegetable oil over medium-high heat. Once the oil is hot, I carefully add the tomato slices in batches, making sure not to overcrowd the pan.

6. I fry each side for about 2–3 minutes, or until golden brown and crispy. Then I remove them from the skillet and place them on a paper towel-lined plate to drain.

7. I serve the fried green tomatoes warm, with a dipping sauce like ranch, remoulade, or just a sprinkle of salt.

Servings and timing

This recipe makes about 4 servings and takes around 30 minutes total — 10 minutes for prep and 20 minutes to fry.

Variations

Sometimes I add a pinch of cayenne pepper to the cornmeal mixture if I want a little extra heat. For a twist, I’ve also used crushed crackers or panko breadcrumbs in place of some of the cornmeal for an even crispier coating. If I want a slightly lighter version, I substitute regular milk for buttermilk.

storage/reheating

Fried green tomatoes are best served immediately, but I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them on a baking sheet in a 375°F (190°C) oven for 10–15 minutes to regain some of their crispiness. I don’t recommend microwaving, as it makes them soggy.

FAQs

Can I use regular tomatoes for this recipe?

Green tomatoes are ideal because of their firm texture and tart flavor, but if I don’t have green tomatoes, I use firm, under-ripe tomatoes.

Can I make fried green tomatoes ahead of time?

I prefer to fry them fresh, but I can prep the tomato slices and batter in advance. Just coat them, cover, and refrigerate until ready to fry.

What can I serve with fried green tomatoes?

They go great with a variety of dipping sauces like ranch, remoulade, or even a spicy aioli. I sometimes pair them with fried chicken or as a side to grilled meats.

Can I use a deep fryer for this recipe?

Yes, I can use a deep fryer set to 375°F (190°C) for an even crispier result. Just be sure not to overcrowd the fryer.

What should I do if my tomatoes are too juicy?

I blot the slices with a paper towel before coating them to remove excess moisture, which helps the batter stick better and ensures a crisp result.

Conclusion

Fried Green Tomatoes are a delightful, crispy treat that’s full of flavor and Southern charm. I love how simple they are to prepare, yet they always seem to impress. Whether I’m serving them as an appetizer or pairing them with my favorite dish, they never fail to satisfy.