Southern fried green tomatoes are a delicious snack or appetizer made with tangy green tomatoes and a crispy cornmeal batter. This easy-to-make recipe has been a family favorite for decades and everyone agrees that these fried green tomatoes are addictive!
The first time I tried a fried green tomato I was hooked. Although they did not originate in the South, fried green tomatoes have become a Southern staple.
This easy-to-make recipe will quickly become a favorite in your home just as it has ours. For more irresistible Southern recipes, check out our Southern Chicken Salad and Southern Squash Casserole recipes next!
Jump to:
- Ingredients You Need To Make This Recipe
- How To Make This Recipe
- Variations and Substitutions
- Are Green Tomatoes Just Unripe Tomatoes?
- Are Green Tomatoes Safe To Eat?
- What Do Fried Green Tomatoes Taste Like?
- Make-Ahead and Storing Instructions
- What To Serve with Fried Green Tomatoes
- Recommended Tools for This Recipe
- More Irresistible Southern Recipes You Will Love!
- 📖 Recipe
Ingredients You Need To Make This Recipe
- Green tomatoes. Two medium-sized green tomatoes work perfectly for this recipe.
- All-purpose flour. For the breading for the tomatoes.
- Yellow cornmeal. For the tomato breading. Cornmeal is combined with all-purpose flour to create a delicious, crispy breading.
- Salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. To flavor the cornmeal and flour breading.
- Buttermilk. To help the breading stick to the tomatoes.
- Egg. The egg is combined with the buttermilk for the wet coating.
- Hot sauce. Added to the buttermilk and egg coating.
How To Make This Recipe
- Rinse and slice the green tomatoes into about ¼ inch thick slices. Pat the tomatoes dry with paper towels to remove any excess moisture and set them aside.
- In a small shallow plate or dish, add ½ cup of flour and ½ teaspoon of salt and whisk the ingredients to combine. In a separate shallow dish such as a baking dish or pie plate, whisk together the other ½ cup of flour, cornmeal, and spices until combined. In a third shallow dish, whisk together the buttermilk, egg, and hot sauce.
- Set up your dredging station by lining up each dish, with the tomatoes first, plain flour second, buttermilk mixture third, and the cornmeal mixture last. Have a large baking sheet nearby to place the tomatoes on after you've breaded them.
- Working with one tomato at a time, coat both sides of the tomato in flour, shaking off any excess, then the buttermilk mixture, and lastly the cornmeal mixture, shaking off any excess. Allow the breaded tomatoes to sit on the baking sheet while you heat the frying oil.
- Heat oil in a 10-inch cast-iron or heavy-bottom skillet until it reaches 350°F on a deep fryer thermometer. Working in batches of 3 to 4 tomatoes at a time, carefully place the tomatoes in the hot oil and fry, flipping once, until golden brown on both sides, about 2 minutes per side. Repeat with the remaining tomato slices. Carefully transfer the fried green tomatoes to a wire rack to cool.
- Serve the tomatoes warm with your favorite dipping sauce, such as our New Orleans Remoulade Sauce. Enjoy!
Variations and Substitutions
Feel free to adjust the seasoning in the breading to suit your tastes. Try adding some of these seasonings and spices to your breading:
- A tablespoon of our Homemade Blackening Seasoning
- Greek seasoning
- Mustard powder
- Dried herbs such as thyme or oregano
- Cumin
You can also adjust the breading by replacing some of the cornmeal with panko breadcrumbs for a slightly different texture.
Are Green Tomatoes Just Unripe Tomatoes?
Yes, fried green tomatoes are just unripe tomatoes! Green tomatoes are much less juicy than red tomatoes and are good for completely different uses.
There are some varieties of tomatoes that remain green until they reach maturity, but the variety used for recipes such as fried green tomatoes are just regular unripened vine tomatoes.
Are Green Tomatoes Safe To Eat?
Green tomatoes are mildly toxic and contain small amounts of toxins known as alkaloids, but they are not potent enough to cause any real harm to humans.
However, when you eat an excessive amount of green tomatoes (I'm talking dozens!), they can cause some stomach discomfort. This is a great article that goes into more detail about the safety of eating green tomatoes!
Contrary to popular misconception, green tomatoes are actually healthy and contain vitamins A, B6, and C, which help boost the body's immunity. So eat up, friends!
What Do Fried Green Tomatoes Taste Like?
Green tomatoes are tart and acidic and have a firm, crunchy texture. When green tomatoes are fried they have a tangy, slightly sour flavor that tastes delicious paired with the crispy breading!
Make-Ahead and Storing Instructions
I do not recommend making fried green tomatoes ahead of time since the breading can turn mushy when they are stored in the refrigerator.
However, leftover fried green tomatoes can be stored in an airtight container in the refrigerator for up to three days and reheated. Reheat fried green tomatoes in the oven or an air fryer to crisp the exterior.
What To Serve with Fried Green Tomatoes
Fried green tomatoes are typically served as an appetizer or snack in the south. Any southern comfort food goes perfectly when served after or alongside fried green tomatoes! Here are some of my favorites from the blog archives:
Fried green tomatoes can also be served on sandwiches and burgers. Fried green tomato BLT anyone?!
Recommended Tools for This Recipe
More Irresistible Southern Recipes You Will Love!
- Southern Buttermilk Cornbread
- Creamy Southern Cheese Grits
- Cajun Dirty Rice with Smoked Sausage
- Barbecue Pulled Chicken Sliders
- Southern Sweet Onion Hush Puppies
📖 Recipe
Fried Green Tomatoes
Equipment
Ingredients
- 2 medium green tomatoes
- 1 cup all-purpose flour divided
- ½ cup yellow cornmeal
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ - ½ teaspoon cayenne pepper depending on spice preference
- 1 cup buttermilk whole or low-fat
- 1 large egg
- 1 teaspoon hot sauce such as Frank's RedHot or Crystal
- 1 cup vegetable or canola oil for frying
Instructions
- Rinse and slice the green tomatoes into about ¼ inch thick slices. Pat the tomatoes dry with paper towels to remove any excess moisture and set them aside.
- In a small shallow plate or dish, add ½ cup of flour and ½ teaspoon of salt and whisk the ingredients to combine. In a separate shallow dish, such as a baking dish or pie plate, whisk together the other ½ cup of flour, cornmeal, salt, pepper, onion powder, garlic powder, smoked paprika, and cayenne pepper until combined. In a third shallow dish, whisk together the buttermilk, egg, and hot sauce.
- Set up your dredging station by lining up each dish, with the tomatoes first, plain flour second, buttermilk mixture third, and the cornmeal mixture last. Have a large baking sheet nearby to place the tomatoes on after you've breaded them.
- Working with one tomato at a time, coat both sides of the tomato in flour, shaking off any excess, then the buttermilk mixture, and lastly the cornmeal mixture, shaking off any excess. Allow the breaded tomatoes to sit on the baking sheet while you heat the frying oil. This helps the breading stick to the tomatoes.
- Heat oil in a 10-inch cast-iron or heavy-bottom skillet until it reaches 350°F on a deep fryer thermometer. Working in batches of 3 to 4 tomatoes at a time, carefully place the tomatoes in the hot oil and fry, flipping once, until golden brown on both sides, about 2 minutes per side. Repeat with the remaining tomato slices. Carefully transfer the fried green tomatoes to a wire rack to cool.
- Serve the tomatoes warm with your favorite dipping sauce, such as our New Orleans Remoulade Sauce. Enjoy!
Notes
- Do not overcrowd the frying pan with tomatoes. This can cause them to turn out soggy. Fry three to four tomatoes at a time.
- Leftover fried green tomatoes can be stored in an airtight container in the refrigerator for up to three days and reheated.
- Reheat fried green tomatoes in the oven or an air fryer to crisp the exterior.
Brenda
I just love your recipes, remind me of the summer's I spent in Fayette Alabama with my grandmother. Do you have a recipe for tomato gravy?
Ashley Boyd
Thank you so much Brenda! Southern food always takes me back to my roots. I do not have a tomato gravy recipe up yet but you have just inspired me to get on that!