Southern Fried Green Tomatoes 🍅✨
Crispy on the outside, tender and slightly tangy on the inside, Fried Green Tomatoes are a classic Southern favorite. Firm green tomatoes are coated in a seasoned cornmeal crust and fried until golden brown—perfect as an appetizer, side dish, or snack.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
Tomatoes
- 4 large firm green tomatoes
- 1 teaspoon salt (for drawing out moisture)
- ½ teaspoon black pepper
Coating
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup yellow cornmeal
- ½ cup breadcrumbs (optional, for extra crunch)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
For Frying
- Vegetable oil, canola oil, or peanut oil (about ½ inch deep in the pan)
Instructions
1. Prepare the Tomatoes
- Wash and slice tomatoes into ¼–½ inch thick slices.
- Sprinkle both sides lightly with salt.
- Let them sit for 10 minutes to draw out excess moisture.
- Pat dry with paper towels and season with black pepper.
2. Set Up the Breading Station
Prepare three shallow bowls:
Bowl 1:
- Flour
Bowl 2:
- Eggs
- Buttermilk
- Hot sauce
Whisk until combined.
Bowl 3:
- Cornmeal
- Breadcrumbs
- Paprika
- Garlic powder
- Onion powder
- Cayenne
- Salt and pepper
3. Coat the Tomatoes
For each tomato slice:
- Dip into flour and shake off excess.
- Dip into the egg mixture.
- Press into the cornmeal mixture until fully coated.
Place coated slices on a plate and let rest for 5 minutes.
4. Fry the Tomatoes
- Heat oil to 350°F (175°C) in a skillet.
- Fry tomatoes in batches for 2–3 minutes per side until golden brown and crispy.
- Do not overcrowd the pan.
- Transfer to a wire rack or paper towel-lined plate.
5. Serve
Serve warm with your favorite dipping sauce.
Creamy Dipping Sauce Options
Remoulade Sauce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1 tablespoon chopped pickles
- 1 teaspoon paprika
- Garlic powder and pepper to taste
Spicy Ranch
- ½ cup ranch dressing
- 1 tablespoon hot sauce
- 1 teaspoon smoked paprika
Garlic Aioli
- ½ cup mayonnaise
- 1 minced garlic clove
- 1 tablespoon lemon juice
Variations
Parmesan Fried Green Tomatoes
Add:
- ½ cup grated Parmesan cheese to the cornmeal coating.
Cajun Style
Add:
- Cajun seasoning
- Extra cayenne pepper
- Smoked paprika
Oven-Baked Version
- Place coated tomatoes on a greased baking sheet.
- Spray lightly with oil.
- Bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
Air Fryer Version
- Spray with oil.
- Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Serving Ideas
Serve with:
- Fried chicken
- Shrimp and grits
- Burgers
- Pulled pork sandwiches
- Breakfast eggs and bacon
- Fresh garden salad
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating:
- Air fryer: 375°F (190°C) for 4–5 minutes
- Oven: 400°F (200°C) for 8–10 minutes
Avoid microwaving if possible—the coating will lose its crispness.
Approximate Nutrition (Per Serving, based on 6 servings)
- Calories: 260
- Protein: 6 g
- Carbohydrates: 32 g
- Fat: 12 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 520 mg
Tips for Perfect Fried Green Tomatoes
- Choose firm, bright green tomatoes—ripe tomatoes are too soft and watery.
- Salting and drying the slices helps the coating stick and keeps them crispy.
- Use a wire rack instead of paper towels after frying to prevent sogginess.
- Keep oil temperature around 350°F for a crisp coating without greasy tomatoes.
- Serve immediately for the best crunch.