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These Fried Green Tomatoes are crispy, golden, and tangy, with a craggy cornmeal crust wrapped around tart, just-firm slices. I grew up eating them all summer long, and they vanish off the platter faster than I can fry them. Serve them hot with cool ranch or a zippy remoulade for dipping, right alongside our Southern fried okra for the ultimate appetizer spread.
With a simple buttermilk soak and a seasoned flour and cornmeal dredge, these fried green tomatoes fry up shatteringly crisp on the outside and juicy in the middle every single time.
Fried Green Tomatoes Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 213kcal
- 🌶️ Flavor Profile: Tangy green tomatoes in a crispy cornmeal crust
- ✋ Difficulty: Easy, great for beginners
Quick Answer
To make fried green tomatoes, slice firm green tomatoes about a quarter inch thick. Whisk buttermilk, eggs, and seasonings into a wet batter, and stir self-rising flour with cornmeal for the dredge. Dip each slice in the batter, coat it in the flour mixture, and fry in a quarter inch of 350 degree oil for about two and a half minutes per side until golden brown. Drain on a wire rack and serve hot with ranch or remoulade for dipping.
Jump to:
- Fried Green Tomatoes Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Fried Green Tomatoes
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Fried Green Tomatoes FAQs
- Other Recommended Southern Appetizers and Sides
- Easy Southern Fried Green Tomatoes Recipe
Why This Recipe Works
Click to see the technique science
- Self-rising flour builds a light crust. The leavening in self-rising flour gives the coating a delicate, crisp bite instead of a heavy, doughy shell.
- A buttermilk soak adds tang and grip. Buttermilk tenderizes the tomatoes and helps the seasoned flour cling so every slice is fully coated.
- Cornmeal is the secret to the crunch. Stirring yellow cornmeal into the dredge adds that signature gritty, golden Southern texture.
- Firm green tomatoes hold their shape. Under-ripe, firm tomatoes stay tart and just-set in the middle so the slices do not turn to mush in the oil.
- Cast iron and steady oil mean even browning. A cast-iron skillet holds heat beautifully, keeping the oil right around 350 degrees for crisp, evenly fried slices.
- A wire rack keeps them crispy. Draining the fried slices on a wire rack instead of paper towels keeps air moving underneath so the crust stays crunchy, not soggy.
Why You’ll Love This Recipe
- They are crispy, golden, and tangy, with that classic craggy cornmeal crust.
- A few pantry staples and about 30 minutes are all you need from start to finish.
- They are the perfect Southern appetizer or side, especially next to our Southern fried squash and a bowl of ranch.
Key Ingredients
Here is everything you need to make crispy fried green tomatoes. A handful of pantry staples build that tangy, golden Southern crust.
- Green Tomatoes: Look for firm, under-ripe tomatoes that are still bright green, so the slices stay tart and hold their shape while frying.
- Self-Rising Flour: Used in both the batter and the dredge, it gives the coating a light, crisp texture.
- Buttermilk and Eggs: Whisked together into a tangy wet batter that helps the coating cling to every slice.
- Yellow Cornmeal: Stirred into the flour for that signature gritty, golden Southern crunch.
- Seasonings: Black pepper, sea salt, garlic powder, onion powder, and sweet paprika season the batter through and through.
- Peanut Oil: A high smoke-point oil that fries clean and crisp. Vegetable or canola oil work too.
- Ranch Dressing: The classic cool, creamy dip for serving, though remoulade or comeback sauce are delicious too.
See recipe card for exact quantities.
Variations and Substitutions
These fried green tomatoes are easy to make your own. Here are a few favorite ways to switch them up.
- Make them spicy: Add cayenne or hot sauce to the buttermilk batter for a little kick.
- Go gluten free: Swap in a gluten-free all-purpose flour blend and use all cornmeal for the dredge.
- Add Parmesan: Stir a little grated Parmesan into the flour mixture for a savory, cheesy crust.
- Try other veggies: The same batter and dredge are fantastic on okra, like our fried okra, or on pickle chips.
- Air fry them: Spritz the breaded slices with oil and air fry at 400 degrees until golden, flipping halfway.
- Switch the dip: Serve with remoulade, comeback sauce, or the homemade dip you love on our fried pickles.
How to Make Fried Green Tomatoes
- In a shallow bowl, whisk together the buttermilk, beaten eggs, a tablespoon of the flour, black pepper, salt, garlic powder, onion powder, and paprika until smooth. Set the wet batter aside.
- In a second shallow bowl, stir together the remaining self-rising flour and the yellow cornmeal to make the dredge.
- Slice the green tomatoes into thick rounds, about a quarter inch each, discarding the stem ends. Firm slices hold up best in the oil.
- Dip each tomato slice into the buttermilk batter, then coat it in the flour and cornmeal mixture, shaking off the excess.
- Heat about a quarter inch of peanut oil in a cast-iron skillet to 350 degrees. Fry the slices for about two and a half minutes per side until deeply golden brown.
- Transfer the fried slices to a wire rack set over a sheet tray so they stay crispy. Serve hot with ranch or your favorite dipping sauce.
Recipe Tips & Tricks
- Choose firm, fully green tomatoes; ripe or pink ones are too soft and will turn mushy when fried.
- Keep the oil around 350 degrees; a candy or fry thermometer takes the guesswork out and prevents greasy, soggy slices.
- Use one hand for wet and one for dry when dredging, so you do not end up with clumpy, breaded fingers.
- Do not crowd the skillet; fry in batches so the oil temperature stays high and each slice gets crispy.
- Let the excess flour shake off before frying so the crust browns evenly instead of burning in spots.
- Drain on a wire rack, not paper towels, to keep the bottoms from steaming and going soft.
- Salt them right out of the oil while they are hot so the seasoning sticks to the crust.
Serving Ideas and Suggestions
Fried green tomatoes are best served hot and fresh, while the crust is still shatteringly crisp. Pile them on a platter with a bowl of cool ranch, remoulade, or comeback sauce in the center for dipping.
They make a fantastic Southern appetizer or side. Serve them with our classic fried catfish or crispy Southern fried chicken for a true plate-licking supper.
For a full spread, round things out with a pot of Southern collard greens and a bowl of gumbo, so there is plenty to pass around the table.
They are also wonderful layered onto a BLT or a burger, or topped with a dollop of pimento cheese for a fun appetizer twist.
Fried Green Tomatoes FAQs
Use firm, under-ripe green tomatoes that are still bright green and hard to the touch. These are simply regular tomatoes picked before they ripen, not a separate green variety. Firm tomatoes stay tart and hold their shape in the hot oil, while softer, ripening tomatoes will turn mushy and fall apart.
Sogginess usually comes from oil that is not hot enough or from crowding the pan. Keep the oil right around 350 degrees and fry in small batches so the temperature stays high. Drain the finished slices on a wire rack instead of paper towels so air can circulate underneath and the crust stays crisp.
Fried green tomatoes are really best served right away while the crust is crisp. If you need to hold them, keep them warm in a single layer on a wire rack in a 200 degree oven for up to 30 minutes. You can also slice the tomatoes and mix the batter and dredge ahead, then fry just before serving.
A neutral oil with a high smoke point works best. Peanut oil is traditional and fries clean and crisp, but vegetable, canola, or corn oil all work well. You only need about a quarter inch of oil in the skillet since these are shallow fried, not deep fried.
To bring back the crunch, reheat them in a 375 degree oven or air fryer for a few minutes until hot and crisp again. Avoid the microwave, which will make the coating soft and rubbery. They are best enjoyed fresh, so only reheat what you plan to eat.
Cool, creamy ranch is the classic choice, but fried green tomatoes are also delicious with remoulade, comeback sauce, spicy mayo, or a simple garlic aioli. The tangy tomatoes pair beautifully with anything rich and creamy, so serve a couple of options and let everyone dip away.
Craving more crispy Southern favorites? Fry up a batch of our Southern fried okra next.
These crispy fried green tomatoes make a perfect Southern starter before a plate of our old fashioned crab cakes.
Easy Southern Fried Green Tomatoes Recipe
Ingredients
- 1 & 1/2 cups self-rising flour divided
- 1 & 1/2 cups buttermilk
- 2 large eggs well beaten
- 1 teaspoon black pepper
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sweet paprika
- 1/4 cup yellow cornmeal
- 3 large green tomatoes
- peanut oil for frying
- ranch dressing for dipping
Instructions
- Place one tablespoon of the flour into a medium shallow mixing bowl. Add the buttermilk, beaten eggs, pepper, salt, garlic powder, onion powder, and paprika. Stir together until smooth, set aside.
- In another medium shallow bowl add the remaining flour and cornmeal, stir together.
- Slice the tomatoes into thick slices-about ¼ inch thickness, you will get 4 green tomato slices. Discard the stem portion.
- Add peanut oil to a large skillet, I like to use a cast-iron skillet. Add enough oil to go ¼ inch up the side of the pan.
- Heat oil over medium heat, oil temperature should stay around 350°F. I like using a candy thermometer to ensure the oil stays at the right temperature.
- Dip tomato slices into the buttermilk mixture. Then coat dipped slices in the flour mixture, letting the excess flour shake off.
- Place the tomato into the hot oil in the frying pan and let it fry for about 2 & ½ minutes per side until golden brown or to your desired browning.
- Take out of the skillet and place it on a paper towel lined plate to soak up any excess oil. Immediately transfer it to a wire rack that is sitting on top of a sheet tray in a single layer so they don’t get soggy. Repeat with the remaining tomato slices.
- Serve immediately with ranch for dipping, or you favorite dipping sauce.
Notes
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
- Tons of serving options, see my tips above on that.
- Great for an appetizer or side dish.
- This freezes well, see my tips above on how to store.
- Make sure to use your unripe tomatoes fast before they turn red!
Nutrition
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Should have shared them!😊