Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Make this easy Southern fried green tomatoes recipe at home in just minutes! Crispy and flavorful, they’re a delicious side dish with a creamy buttermilk dipping sauce, or a perfect addition to sandwiches, burgers, and salads.
Table of Contents
If you have more fresh tomatoes this season, be sure to make a Southern tomato pie, this 5-ingredient pasta with cherry tomatoes, and this cucumber tomato onion salad, too!
While juicy, red ripe tomatoes are a true summertime treat, don’t overlook the stubborn green tomatoes lurking in your garden. Anyone from the South knows that the green tomatoes are equally valuable in their own right — all they need is buttermilk, cornmeal, and a hot frying pan!
Why You’ll Love this Recipe
- Quick and Easy. There’s nothing difficult about this process! Making fried green tomatoes simply requires coating unripe tomatoes in a cornmeal dredge and then frying them in oil on the stovetop for about 3 minutes per side. Unlike fried chicken, the tomatoes are done quickly so you can enjoy them right away.
- Affordable. This budget-friendly meal or side dish comes together with just a handful of basic pantry staples.
- Versatile. Offer them as an appetizer with a tangy dipping sauce; serve them as a side dish with grilled steak, fried chicken, grilled salmon, or pulled pork; or feature the fried tomatoes in an entree like a BLT sandwich, a pimento cheese sandwich, or a grilled hamburger.
What are Fried Green Tomatoes?
Fried green tomatoes are a popular side dish in Southern cuisine. Yes, they are actually regular unripe (green) tomatoes! The firm tomatoes are thinly sliced, dipped in buttermilk, coated in cornmeal, and then fried in shallow oil.
The firm texture of the green tomatoes holds up well in the frying process, while the tart taste of the tomato pairs beautifully with the crispy coating and a creamy dipping sauce. The tomatoes don’t have a strong sour flavor, but more of a tender, mild bite.
The dish become incredibly popular thanks to author and Alabama native, Fannie Flagg. In 1987, Flagg published the novel Fried Green Tomatoes, which would later be adapted into a popular movie starring famous actresses like Kathy Bates, Jessica Tandy, Mary Stuart Masterson, and Mary Louise Parker.
The Best Tomatoes to Use
When shopping for green tomatoes to use for frying, look for very firm unripe tomatoes. The particular variety is not as important as the firmness of the tomato, so any good beefsteak will yield delicious results. If you are picking them from your garden, make sure to pick fully-grown, firm tomatoes before they ripen and turn red.
Green tomatoes used for frying are not the same as tomatillos (which also happen to have a green appearance).
Ingredients
This is just a quick overview of the ingredients that you’ll need for a classic Southern fried green tomatoes recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Green tomatoes: Since green tomatoes are just unripe tomatoes, it may be difficult to find them in traditional grocery stores. You can check with shops like Trader Joe’s or Whole Foods, but I typically buy green tomatoes at the farmer’s market or from my neighbors who have abundant gardens. They know that I love green tomatoes for frying, so they usually notify me as soon as they’re available. Of course, you can also plant your own garden and enjoy freshly-picked green tomatoes all season long!
- All purpose flour: helps the egg adhere to the tomatoes.
- Kosher salt and ground black pepper: to enhance the flavors of the other ingredients.
- Egg and buttermilk: help the cornmeal mixture adhere to the tomato. The buttermilk has a rich, thick texture and a tangy flavor.
- Cornmeal: creates a crispy coating on the outside of each tomato slice.
- Oil: for frying. Use a neutral-flavored oil with a high smoke point such as vegetable oil, canola oil, or peanut oil.
Directions
A fried green tomatoes recipe is a staple at many restaurants in the South; however, they are incredibly easy to prepare at home. You don’t need any fancy equipment or any special ingredients. The tomatoes also cook quickly, so you won’t be slaving over a hot stove for very long! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Slice the tomatoes.
- Coat the tomatoes in seasoned flour, dip in the buttermilk mixture, and dredge in cornmeal.
- Chill on a wire rack over a rimmed baking sheet for 15-30 minutes.
- Fry the tomatoes in a large cast iron skillet in batches in about 1-inch of oil until golden brown.
- Drain on a paper towel-lined tray and season with salt and pepper.
Serving Suggestions
This fried green tomatoes recipe works well as an appetizer, side dish, or main dish. Here are a few ways to enjoy your crispy tomatoes:
- On a platter with a creamy dipping sauce (see suggestions below). If serving the tomatoes as a vegetarian entree, pair them with buttermilk biscuits, Charleston red rice, baked mac and cheese, classic pasta salad, house salad, a pot of Southern lima beans, fruit salad, dinner rolls, or cornbread.
- Fried Green Tomato Sandwich with Pimento Cheese: My mom taught me this delicious combination! Make a sandwich with the fried green tomatoes, pimento cheese, lettuce, mayo, and bacon. SO GOOD!
- Fried Green Tomato BLT: Another sandwich option, use the fried green tomato as the “T” in a B.L.T. Spread mayonnaise on the bread and sandwich with the green tomatoes, crispy bacon, and fresh lettuce.
- On Burgers: Top a grilled hamburger or a cast iron skillet burger with lettuce and a fried green tomato!
- For Breakfast or Brunch: Pair the tomatoes with eggs and bacon for a hearty weekend meal.
- As a side dish with other summertime favorites like grilled chicken, marinated grilled shrimp, grilled salmon, marinated flank steak, or grilled pork chops.
Fried Green Tomatoes Sauce
Fried Green Tomatoes are often served with a creamy dip. Here are a few options that pair nicely with the crispy tomatoes:
- Buttermilk Dressing: a great way to use up the extra buttermilk in your fridge. Make a big batch and use the dressing on salads, too.
- Sour Cream Dijon Sauce: stir together equal parts mayonnaise and sour cream, add a dollop of Dijon and some fresh herbs, if desired.
- Remoulade Sauce: stir together mayonnaise, lemon juice, mustard, paprika, hot sauce, and garlic. For a sweet touch, add some ketchup. For a spicy kick, stir in some cayenne or hot sauce (such as tabasco).
- Ranch: when all else fails, Ranch dressing is still delicious!
Preparation and Storage Tips
- The tomatoes are best when served warm, straight from the skillet.
- To keep the tomatoes warm while you fry subsequent batches, place the tomatoes on a baking sheet and keep in a 200°F oven until ready to serve.
- While I recommend serving the tomatoes immediately, leftovers will keep in an airtight container in the refrigerator for 3-4 days. They do not freeze well.
- To reheat fried green tomatoes, place in a 350°F oven or toaster oven for 5-10 minutes, or until heated through and crispy.
Frequently Asked Questions
- Are fried green tomatoes just unripe tomatoes? Yes! The unripe, green tomatoes have a tart, acidic flavor and a crisp, firm texture.
- When are fried green tomatoes in season? They’re a classic summertime dish, prepared when tomatoes are ripening on the vine. In the South, where tomatoes can turn green as early as May or June, fried green tomatoes are enjoyed all season long. In the North, green tomatoes are popular in the late summer and early fall, just before the peak of the tomato harvest.
- Why use green tomatoes for frying instead of red tomatoes? Green tomatoes have a more firm, crisp texture than red tomatoes, so they hold their shape and are easier to fry without falling apart or becoming mushy.
- How do you freeze green tomatoes for frying? Thanks to their firm texture, green tomatoes are great for freezing. To do so, slice the tomatoes, arrange in single layers between wax paper or parchment paper, and freeze on a baking sheet. Once frozen, vacuum seal or transfer to a Ziploc freezer bag. Properly sealed, the tomatoes will keep in the freezer for up to 1 year.
Expert Tips
- I slice the tomatoes about ½-inch thick because they’re sturdier and easier to work with; however, you can slice them as thin as ¼-inch if you prefer.
- Chill the breaded tomato slices for 15-30 minutes before frying. This helps the coating dry and adhere to the tomatoes.
- Keep the oil at about 350°F. A deep-fry or candy thermometer is helpful so that you know when to adjust the heat. If the oil is too hot, the tomatoes will burn; if the oil is too cool, the tomatoes will absorb too much oil while cooking and will have an oily taste and texture.
- Season with salt and pepper as soon as the hot tomatoes come out of the skillet (this will help the seasoning actually adhere to the tomatoes).
- For more flavor, add extra seasoning to the flour mixture. Good options include onion powder, garlic powder, and cayenne pepper.
More Recipes with Tomatoes
Tomato Sandwich
5 minutes mins
Roasted Tomato Soup
1 hour hr 35 minutes mins
Tomato Salad with Basil and Balsamic
40 minutes mins
Fried Green Tomatoes Recipe
Ingredients
- 2 green tomatoes
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt, plus more to taste at the end
- ¼ teaspoon black pepper, plus more to taste at the end
- 1 large egg, lightly beaten
- ¼ cup buttermilk or cream
- 1 cup cornmeal (I use yellow cornmeal)
- Vegetable oil, canola oil, or peanut oil, for frying
Instructions
- Slice tomatoes into ½-inch thick slices.
- Set out three shallow bowls. In the first, whisk together flour, salt, and pepper. In the second bowl, whisk together the egg and buttermilk. Place the cornmeal in the third.
- One at a time, dip the tomato slices in the flour mixture, then into the egg mixture (shake off the excess), and then dredge in cornmeal. Place on a wire rack on top of a baking sheet and refrigerate for 15-30 minutes.
- Pour oil in a cast iron skillet or Dutch oven to a depth of about 1 inch. Heat oil over medium heat to a temperature of about 350°F. Without crowding the skillet, fry tomatoes in batches until golden brown on one side (about 3 minutes). Gently turn, and continue cooking until golden on the other side.
- Remove to a paper towel-lined tray, season with salt and pepper, and serve immediately.
Notes
-
- I slice the tomatoes about ½-inch thick because they’re sturdier and easier to work with; however, you can slice them as thin as ¼-inch if you prefer.
-
- Chill the breaded tomato slices for 15-30 minutes before frying. This helps the coating dry and adhere to the tomatoes.
-
- Keep the oil at about 350°F. A deep-fry or candy thermometer is helpful so that you know when to adjust the heat. If the oil is too hot, the tomatoes will burn; if the oil is too cool, the tomatoes will absorb too much oil while cooking and will have an oily taste and texture.
-
- Season with salt and pepper as soon as the hot tomatoes come out of the skillet (this will help the seasoning actually adhere to the tomatoes).
- To keep the tomatoes warm while you fry subsequent batches, place the tomatoes on a baking sheet and keep in a 200°F oven until ready to serve.
Nutrition
This recipe was originally published in July, 2020. It was updated in April, 2024.
