Fried Green Tomatoes are a classic dish from the American South, known for their crisp, golden coating and tangy, slightly tart flavor. Traditionally made with firm, unripe green tomatoes, this recipe became a symbol of Southern cooking and hospitality. The slices are dipped in a seasoned coating, fried until crunchy, and served as an appetizer, side dish, or even in sandwiches. While their fame skyrocketed after the 1991 movie “Fried Green Tomatoes,” they have been a staple in Southern kitchens for generations. The contrast between the crunchy exterior and juicy, tart interior makes them a unique treat, often paired with creamy remoulade or ranch sauce for dipping.
Preparation Time
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Preparation: 15 minutes
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Cooking: 15 minutes
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Total Time: 30 minutes
Serving Size
Serves 4 people as a side or appetizer.
Ingredients
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4 firm green tomatoes
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1 cup all-purpose flour
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1 cup cornmeal
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½ cup buttermilk
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2 large eggs
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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¼ teaspoon cayenne pepper (optional, for heat)
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Vegetable oil for frying
Detailed Recipe
Step 1 – Prepare the tomatoes
Wash and dry the green tomatoes. Slice them into ¼-inch thick rounds, discarding the ends. Sprinkle the slices lightly with salt and let them sit for about 5 minutes to draw out excess moisture, then pat them dry with paper towels.
Step 2 – Prepare the dredging station
Place the flour in one shallow dish. In a second dish, whisk together the buttermilk and eggs until well combined. In a third dish, combine the cornmeal, paprika, cayenne (if using), salt, and pepper.
Step 3 – Coat the tomato slices
Dredge each tomato slice first in the flour, shaking off any excess. Dip it into the egg-buttermilk mixture, letting the extra drip off, then press it into the cornmeal mixture until fully coated on both sides. Place coated slices on a tray while you prepare the rest.
Step 4 – Fry until golden
Pour enough vegetable oil into a large skillet to cover the bottom by about ½ inch. Heat the oil over medium-high heat until it shimmers. Fry the tomato slices in batches, without overcrowding the pan, for about 2–3 minutes per side or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Step 5 – Drain and serve
Remove the fried tomatoes from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy, with remoulade, ranch, or a spicy mayonnaise for dipping.
