These Fried Green Tomatoes Are My Crispy Golden Southern Comfort Fix
If you’ve never had fried green tomatoes before, let me say this: they are so much more than a quirky Southern side dish. They’re crispy on the outside, tangy and tender on the inside, and ridiculously good dipped in just about anything—ranch, remoulade, hot sauce, you name it.
I love making these when summer tomatoes are in full swing, especially when I have a batch that hasn’t ripened yet. Green tomatoes hold their shape beautifully when fried, and the buttermilk soak plus crispy cornmeal coating make each bite a crunchy, craveable treat. Whether I’m serving them as a starter, snack, or topping a BLT with a twist, these never last long.
Why I Keep Coming Back to This Recipe
Here’s why fried green tomatoes are on regular rotation in my kitchen:
- Crispy on the outside, juicy on the inside
- That tangy tomato flavor holds up to rich dips and sauces
- No special equipment—just a pan and some oil
- Perfect for using underripe garden tomatoes
- Great as an app, side dish, or sandwich topping
Ingredients You’ll Need
(Serves 4 | Prep Time: 15 minutes | Cook Time: 15 minutes)
- 4 large green tomatoes (firm and unripe)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Vegetable oil, for frying (about 1–2 cups depending on pan size)
How I Make Crispy, Classic Fried Green Tomatoes
1. Slice the Tomatoes
I start by washing and slicing the tomatoes into 1/4 to 1/2 inch thick rounds. Thicker slices hold up better in the frying process, but you still want them to cook through.
2. Soak in Buttermilk
I place the tomato slices in a shallow dish and pour the buttermilk over them. I let them soak for at least 10 minutes. This softens the tomatoes slightly and helps the coating stick beautifully.
3. Set Up the Breading Station
While the tomatoes soak, I set up two bowls—one with flour and the other with cornmeal, salt, pepper, and garlic powder. You can mix the flour and cornmeal together if you prefer one-step dredging, but I like the extra crunch you get from keeping them separate.
4. Bread the Tomatoes
One at a time, I take a tomato slice from the buttermilk, dredge it in the flour (shaking off any excess), then back into the buttermilk, and finally into the cornmeal mix, pressing lightly to coat.
5. Fry Until Golden
I heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once it shimmers (about 350°F), I add the tomatoes in batches, cooking 2–3 minutes per side until golden and crispy. I transfer them to a paper towel-lined plate to drain.
6. Serve Hot
These are best eaten right away—hot and fresh, with a creamy dipping sauce on the side. Ranch is always a hit, but a tangy remoulade or spicy aioli takes them over the top.
My Tips for Fried Green Tomato Success
- Use firm, unripe tomatoes: Ripe red ones will fall apart in the fryer.
- Don’t skip the buttermilk: It’s what gives the coating that tangy flavor and perfect cling.
- Get the oil hot but not smoking: Around 350°F is the sweet spot.
- Don’t overcrowd the pan: It drops the oil temperature and leads to soggy breading.
- Drain on paper towels or a wire rack: This keeps them crisp, not greasy.
How I Like to Serve Fried Green Tomatoes
These are so versatile and honestly go with everything. Some of my favorite ways to enjoy them:
- As an appetizer with a dipping sauce
- Stacked on a BLT for a tangy twist
- Topped with pimento cheese for the ultimate Southern combo
- Next to grilled chicken or shrimp for a light meal
- Layered in a veggie sandwich with avocado and sprouts
They also make a surprisingly good base for eggs benedict if you’re feeling fancy.
FAQs From My Kitchen
Q: Can I make these gluten-free?
Yes! Just swap the all-purpose flour for a gluten-free flour blend and make sure your cornmeal is GF.
Q: Can I bake or air fry them?
You can, but they won’t be quite as crispy. For air frying, spray both sides with oil and cook at 400°F for 10–12 minutes, flipping halfway.
Q: What kind of oil should I use?
Neutral oils like vegetable, canola, or peanut oil work best for frying.
Q: Can I prep these ahead of time?
You can slice and soak the tomatoes, but wait to bread and fry until you’re ready to serve for best texture.
Q: What’s the difference between yellow cornmeal and white cornmeal?
Either works, but yellow tends to give a richer flavor and more color. Use whatever you have!
Why These Fried Green Tomatoes Are Always a Hit
They’re crispy, tangy, and packed with Southern charm—everything a great comfort food should be. Whether you’re new to the fried green tomato game or already a lifelong fan, this easy recipe brings the flavor and crunch without any complicated steps. Make a batch, pour a cold drink, and get ready to fall in love with your new favorite snack.
The Classic Fried Green Tomato Recipe That’s Always a Crowd Favorite
Ingredients
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder (optional)
- 4 medium green tomatoes, sliced
- Oil for frying
Instructions
- Slice the green tomatoes into 1/4 inch thick slices.
- In a shallow bowl, pour the buttermilk.
- In a separate bowl, mix together the flour, cornmeal, salt, black pepper, and garlic powder.
- Dip each tomato slice into the buttermilk, then dredge in the flour mixture until fully coated.
- In a large skillet, heat oil over medium heat until hot.
- Fry the coated tomato slices in batches for about 3-4 minutes per side or until golden brown.
- Remove from the skillet and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Nutrition Information
