Name: Fried Green Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southern American
Ingredients: 4–5 firm green tomatoes; 1/2 cup all-purpose flour; 2 large eggs; 1/2 cup buttermilk; 1 cup cornmeal; 1/2 cup breadcrumbs (optional, for extra crunch); 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp paprika; Vegetable oil, for frying; For serving: ranch dressing, remoulade sauce, or spicy aioli

Why You’ll Love This Recipe

This recipe is simple, quick, and packed with flavor. The green tomatoes have a natural tartness that pairs beautifully with the savory, crispy coating. They’re versatile too—serve them with dipping sauces, stack them on a sandwich, or enjoy them as a side with your favorite Southern meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Firm green tomatoes
All-purpose flour
Eggs
Buttermilk
Cornmeal
Breadcrumbs (optional, for extra crunch)
Salt and black pepper
Garlic powder
Paprika
Vegetable oil (for frying)

For serving:

Ranch dressing, remoulade sauce, or spicy aioli

Directions

Slice green tomatoes into ½-inch thick rounds. Pat dry with paper towels.
Set up a dredging station: one bowl with flour seasoned with salt, pepper, paprika, and garlic powder; one with whisked eggs and buttermilk; one with cornmeal (and breadcrumbs if using).
Dip tomato slices first in flour, then in the egg mixture, and finally coat with cornmeal.
Heat vegetable oil in a skillet over medium heat until shimmering.
Fry tomatoes in batches for 2–3 minutes per side, until golden and crispy.
Remove and drain on paper towels.
Serve warm with dipping sauce of choice.

Servings and timing

Serves 4–6.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add cayenne pepper or hot sauce for a spicy kick.
Use panko breadcrumbs in the coating for extra crunch.
Make them gluten-free with cornmeal and gluten-free flour.
Serve stacked with mozzarella and basil for a Southern twist on Caprese.

Storage/Reheating

Fried green tomatoes are best eaten fresh, but leftovers can be stored in the refrigerator for up to 2 days. To reheat, place them in a 375°F (190°C) oven or air fryer for 5–7 minutes until crispy. Avoid microwaving, as it will make them soggy.

FAQs

Can I use red tomatoes instead of green?

No, red tomatoes are too soft and will not hold up when fried.

What kind of green tomatoes are best?

Firm, unripe green tomatoes (not tomatillos) work best for this recipe.

Can I make fried green tomatoes without buttermilk?

Yes, you can use regular milk mixed with 1 teaspoon of lemon juice or vinegar.

Do I need to peel the tomatoes?

No, the skins help them hold their shape during frying.

Can I bake fried green tomatoes instead of frying?

Yes, bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.

What oil is best for frying?

Vegetable oil, canola oil, or peanut oil are great options due to their high smoke points.

Can I make this recipe vegan?

Yes, replace eggs with a flax egg and use plant-based milk with vinegar or lemon juice.

How do I keep them from being soggy?

Fry in hot oil (350°F/175°C) and avoid overcrowding the pan. Drain on paper towels or a wire rack.

What dipping sauces go best?

Ranch, remoulade, spicy aioli, or even marinara sauce pair well.

Can I freeze fried green tomatoes?

Yes, freeze after breading (before frying). Fry directly from frozen when ready.

Conclusion

Fried green tomatoes are a crispy, tangy, and flavorful Southern staple that’s easy to make at home. Whether you enjoy them with a dipping sauce, as part of a sandwich, or as a side dish, they’re a versatile and delicious way to use unripe tomatoes. Once you try them, they just might become your new