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Dipped in buttermilk and dredged in a cornmeal mixture, these Fried Green Tomatoes are fried to a golden brown. Add to your favorite sandwiches or use for dipping.
Being from the south, you know I have made my fair share of fried foods. These Fried Green Tomatoes is no exception, and I’m finally sharing it with you!
HERE IS WHAT OUR READERS ARE SAYING:
“Should have shared them!😊” – Arthur
Perfect from an appetizer to a snack, a side dish, or even added to other dishes, this is a staple recipe you need in your arsenal.
It is the perfect time of year to try out this recipe! Green tomatoes are plentiful right now where I come from, and I have already made them more times than I care to admit this season.
I love that the batter is light and doesn’t overwhelm the green tomato. You get a flavorful bite each time.
I tend to serve them with ranch dressing as a dipping sauce, but as I mentioned, you can serve them in a ton of ways.
They are even fantastic on sandwiches like a BLT.
If you are ready to try something a little different and unexpected, then these Fried Green Tomatoes is the one you need.
Some of our other favorite side dishes on our site include: Creamy Green Pea Salad with Ham, Bacon Black Eyed Peas, and Southern Collard Greens.
WHY THIS RECIPE WORKS:
- It makes a lot to feed a crowd; everything can be found at local grocery stores.
- Great for an appetizer, side dish, or use with other ingredients.
- Delicious with a variety of dipping sauces.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Self-rising flour, divided
- Buttermilk
- Large eggs, well beaten
- Black pepper
- Fine sea salt
- Garlic powder
- Onion powder
- Sweet paprika
- Yellow cornmeal
- Green tomatoes
- Peanut oil or vegetable oil for frying
HOW TO MAKE FRIED GREEN TOMATOES:
- 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.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT ARE FRIED GREEN TOMATOES?
Fried green tomato slices have been popular for years and years- down-home cooking at their best.
Fresh high quality unripe tomatoes are thickly cut, coated in either a cornmeal dredge with buttermilk, or battered and deep fried, resulting in an irresistible crunchy coating.
They are normally served as an appetizer or side dish with a creamy sauce for dipping.
WHO HAS THE BEST BREADED TOMATO SLICES?
It is said that the Whistle Stop Café in Juliette, Georgia – filled with rich tradition is where the BEST fried green tomato slices can be had.
WHAT SHOULD I SERVE THESE WITH?
A staple in the deep south, these fried green tomato slices go well with any and all southern fair. Here are some ideas:
- Fried chicken – try my Southern Fried Chicken or my Grandma’s Battered Fried Chicken
- Fried pork chops
- Chicken fried steak
- Chicken fried chicken
- Southern Collard Greens
- Jalapeno Cornbread
- Fried Okra Recipe
- Southern Yellow Fried Squash Recipe
- Bacon Black Eyed Peas
- Southern Chicken Bird Dog Sandwich Recipe
- Creamy Macaroni Salad
- Baked Macaroni and Cheese with Cornbread Crust
Ideas for dipping sauces:
- Buttermilk ranch dressing
- Comeback sauce
- Spicy Sriracha Mayo
- Ranch dressing
WHAT MAKES FRIED GREEN TOMATO SLICES POPULAR?
The 1991 film, Fried Green Tomato Slices is based on the novel by Fannie Flagg.
The fried green tomato slices movie really put the original whistle stop cafe in the forefront. Featuring Evelyn Couch (Kathy Bates) and Ninny Threadgoode (Jessica Tandy), Ninny shares stories from her past.
Other actors in the film include Ruth Jamison (Mary-Louise Parker) and Idgie Threadgoode (Mary Stuart Masterson).
The whole movie surrounds Ninny’s life, and the green tomato recipe at the whistlestop cafe makes multiple appearances.
ANY ADDITIONS?
This is a very simple and basic recipe. However, here are a few ideas to add to the recipe if desired:
- Sprinkle cajun seasoning over the fried green tomato slices for a spicy kick.
- Serve with remoulade sauce as a yummy dipping sauce for a Creole twist.
- Add pimento cheese on top for a creamy, Southern touch to this tomato sandwich idea.
- Mix cayenne pepper into the flour-cornmeal mixture for extra heat.
- Garnish with fresh herbs like parsley for a pop of color on this perfect summer appetizer.
- Top with Old Bay for a fresh seafood-inspired flavor in your Southern recipes.
- Include bread crumbs with the corn meal for a crunchier coated tomatoes texture.
- Serve alongside chow chow for a tangy, pickled side to this simple dish.
- Dust with additional sea salt after frying for a salty finish on the breaded tomato slices.
- Pair with creole seasoning in the egg wash for a bold Southern delicacy vibe.
HOW TO STORE:
ROOM TEMPERATURE: Not this time.
REFRIGERATOR: Store leftovers in the fridge in an airtight container for up to 3 days.
For best results, reheat in a skillet on the stove with a little oil or in the oven on a wire rack over a sheet tray to prevent steaming.
FREEZER: Freeze for up to 3 months.
Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight. Reheat before serving.
DANA’S TIPS AND TRICKS:
- 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!
Ready to try something a little different but ultimately irresistible? These Fried Green Tomatoes needs to grace your table ASAP.
If you like this recipe, you might also like:
If you’ve tried these FRIED GREEN TOMATOES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
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!😊