Mouthwatering Fried Green Tomatoes

Name: Mouthwatering Fried Green Tomatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 large green tomatoes, sliced; 1 cup buttermilk; 1/2 cup all-purpose flour; 1/2 cup cornmeal; 1 teaspoon salt; 1/2 teaspoon black pepper; Oil for frying

Highlighted under: Feel-Good Food Ideas

I love making fried green tomatoes as they bring back so many delightful memories. Each crispy bite is a perfect blend of tartness and crunch that takes me back to summer days spent in my grandmother's kitchen. The contrast of the soft, tangy tomato with the golden breading creates a dish that's hard to resist. Whether as a side dish or a snack, I can never have enough of these delectable treats. It's amazing how simple ingredients can create such a rich flavor experience.

Created by

Anna

Last updated on 2026-01-30T20:02:28.207Z

When I first tried frying green tomatoes, I was amazed by the burst of flavor they bring. Their unripe texture lends itself perfectly to frying, creating that irresistible crunch that balances the soft tomato center. After experimenting with different coatings, I found that a combination of cornmeal and flour gives the best texture and flavor. Don’t skip the buttermilk soak—it not only adds moisture but also helps the breading stick better.

One of my favorite tips is to fry them in small batches to ensure they cook evenly and get that ideal golden brown. The key here is to heat your oil adequately before adding the slices; this keeps the breading from absorbing too much oil. Served with a tangy dipping sauce, these fried green tomatoes become a meal star!

Why You'll Love This Recipe
Crunchy texture that’s absolutely addictive
Perfect balance of tartness and spice
Great as an appetizer or a side dish

The Role of Buttermilk

Buttermilk is a key ingredient in this dish, serving not only to tenderize the tomatoes but also enhancing their flavor. The slight acidity of buttermilk interacts beautifully with the tartness of green tomatoes, resulting in a balanced taste profile. Marinating the tomatoes for at least 10 minutes allows them to soak up some of the buttermilk, creating a perfect texture that complements the crispy coating. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk, letting it sit for 5 minutes before use.

When using buttermilk, ensure the slices are completely immersed; this helps achieve a consistent coating when you dredge them in the flour and cornmeal mixture. If the tomatoes only partially soak, the breading may not adhere well, leaving you with unevenly coated fried tomatoes. A deeper soak will also help the tomatoes maintain moisture during frying, contributing to that delightful contrast of crispy coating and tangy interior.

Perfecting the Breading

The flour and cornmeal combination is critical for achieving a satisfying crunch. Cornmeal adds a gritty texture that distinguishes fried green tomatoes from other fried foods. I recommend using a medium grind cornmeal for the best results; it will cling better to the tomato slices and create a more robust crust. If you're looking for a gluten-free option, substitute the all-purpose flour with a gluten-free all-purpose blend, adjusting the quantity if necessary to achieve similar coverage.

To avoid clumping in your breading, mix the dry ingredients thoroughly before coating the tomatoes. It's important that each tomato slice gets an even coat of the mixture. You can add a pinch of cayenne pepper or smoked paprika to the breading for an extra kick. If you prefer a thicker crust, double-dip the tomato slices: first, coat in the flour-cornmeal mixture, dip back into the buttermilk, and then re-coat in the flour mixture.

Frying Tips for the Best Results

Frying is perhaps the most crucial step in preparing fried green tomatoes. For best results, heat your oil to around 350°F (175°C) before adding the tomatoes. A thermometer can help maintain this temperature, ensuring that the breading crisps up nicely without absorbing too much oil. Test the oil by dropping in a small piece of coating; if it sizzles vigorously, you’re ready to go. Overcrowding the pan can cause the oil temperature to drop, leading to soggy tomatoes, so fry them in batches.

After frying, let the tomatoes drain on paper towels, which will absorb excess oil. Look for a golden-brown coloration as an indicator of doneness; it's generally about 3-4 minutes per side, depending on the thickness of the slices. If you're making larger batches, you can keep the finished slices warm in a 200°F (93°C) oven while you fry the rest.

Ingredients

For the Fried Green Tomatoes

2 large green tomatoes, sliced
1 cup buttermilk
1/2 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
Oil for frying

Instructions

Prepare the Tomatoes

Start by slicing the green tomatoes into thick slices, about 1/2 inch each. Place the slices in a shallow dish and pour the buttermilk over them to marinate for at least 10 minutes.

Prepare the Breading

In another dish, combine the flour, cornmeal, salt, and pepper. Mix well to ensure that the seasoning is evenly distributed.

Coat the Tomatoes

Remove each slice from the buttermilk, allowing excess to drip off, and then dredge it in the flour and cornmeal mixture. Make sure each slice is fully coated.

Fry the Tomatoes

Heat oil in a skillet over medium-high heat. Once hot, carefully add the coated tomato slices in batches without overcrowding the pan. Fry for about 3-4 minutes on each side until golden brown.

Drain and Serve

Remove the fried tomatoes and let them drain on a paper towel. Serve warm with your favorite dipping sauce.

Pro Tips

For an extra kick, you can add cayenne pepper to the cornmeal mixture. Fresh herbs like basil or thyme can also be sprinkled on top before serving to enhance the flavor.

Serving Suggestions

Fried green tomatoes shine on their own but pair wonderfully with various dipping sauces. Try serving them with a spicy remoulade or a classic ranch dressing for an extra layer of flavor. They also complement well with fresh herbs like basil or cilantro, which can elevate the dish further. If you’re feeling adventurous, consider stacking them in a sandwich with crispy bacon and fresh lettuce for a delightful twist on your traditional BLT.

For a more Southern-style experience, serve your fried green tomatoes alongside a traditional shrimp remoulade or placed atop creamy grits. This adds heartiness to the dish while adhering to Southern culinary traditions. Additionally, they can be served as part of a salad, drizzled with a balsamic reduction for a refined presentation.

Make-Ahead and Storage Tips

While fried green tomatoes are best enjoyed fresh, you can prepare some components ahead of time. Slice the tomatoes and marinate them in buttermilk up to 4 hours before frying. The breading can also be prepared in advance; just keep it stored in an airtight container until you’re ready to use it. When stored properly, leftover fried green tomatoes can be kept in the refrigerator for up to 2 days.

To reheat leftover fried green tomatoes, avoid the microwave as it can make them soggy. Instead, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again. This method allows the crust to regain its crunch while heating the interior, giving you a satisfying second serving.

Creative Variations

Feel free to experiment with the batter by incorporating different seasonings and spices. Try adding onion powder, garlic powder, or cayenne pepper to the breading for added flavor. For those who enjoy a hint of sweetness, consider mixing in a tablespoon of sugar to the flour mixture, which can balance the tartness of the tomatoes beautifully.

You can also switch up the frying method by using an air fryer for a healthier alternative. Preheat the air fryer to 375°F (190°C) and lightly spray the breaded tomatoes with oil before cooking for about 12-15 minutes, flipping halfway through. This technique gives you a crispy outer layer without the excess oil.

Questions About Recipes

→ Can I use ripe tomatoes instead of green ones?

Ripe tomatoes can be too soft for frying; stick with firm green tomatoes for the best results.

→ What can I serve with fried green tomatoes?

They pair wonderfully with a spicy remoulade or ranch dressing.

→ Can I prepare these in advance?

You can slice and coat the tomatoes earlier in the day, but fry them fresh to keep the breading crispy.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days, but they are best eaten fresh.