These Southern Fried Green Tomatoes are a traditional Southern snack, appetizer, or side dish that combines tangy green tomatoes with a cornmeal and flour coating, fried until crispy golden.
These little slices of crunchy gold are totally addictive and so easy to make from the comfort of home!
These Fried Green Tomatoes are one of our favorite Southern Recipes, and it was my Mother-in-Law’s favorite of all of my Appetizer Recipes.
Serve them with Pulled Pork Tacos or Crispy Chicken Sandwiches with a side of Cajun Honey Jalapeño Slaw, French Onion Dip, and Peach Cobbler Dump Cake to round out your Southern dinner.
Table of Contents
Why You’ll Love This Recipe
- While it’s a slight deviation from the Southern cornmeal-only coating, the combination of self-rising flour and cornmeal in my Fried Green Tomatoes recipe provides the most crispy exterior for these fried green tomatoes!
- These southern fried green tomatoes are crunchy bites of tangy deliciousness – perfect as appetizers, snacks, or a side dish.
- 15 minutes is all you need to make these super easy and flavor-satisfying fried green tomatoes. Enjoy them as is with dipping sauce or pair them with a variety of dishes.
Why This Recipe Works
- This fried green tomato recipe includes step-by-step instructions with photos for making the coated tomatoes from scratch. There’s no chance that you’ll get lost along the way.
- Most of the ingredients used in this recipe are likely to already be in your pantry and if not, are readily accessible in your local grocery store.
- You only need to spare 15 minutes of your time to make a batch of crispy fried green tomatoes!
- You don’t need to scroll too far before coming across helpful recipe tips and tricks to make fried green tomatoes with ease.
- I’ve been frying green tomatoes as party appetizers, snacks, main meal side dishes, and breakfast additions for years, which means that you can trust that I’m guiding you with tried and true techniques and processes.
- Recipe variations have been included in case you want to mix things up or try something new to keep things interesting for yourself and the family.
- Serving suggestions are provided in this recipe that you can use to enjoy your fried green tomatoes to the maximum!
What Do I Need To Make Fried Green Tomatoes
Equipment
The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Four – I’ve used self-rising flour, divided, as it keeps the coating light while also adding to the crispy texture of the coating. You can also use all-purpose flour if that’s what you have on hand.
- Buttermilk – This helps the batter stick to the tomatoes, increases flavor, and helps achieve a deliciously flaky fried coating.
- Eggs – Well beaten. In addition to the buttermilk, the eggs help the batter stick to the tomatoes and also create a golden crispy coating.
- Black pepper – To taste.
- Fine sea salt – To taste.
- Garlic and onion powder – Enhances the flavor of the seasoning of these fried green tomatoes.
- Sweet paprika – This adds a mild sweet seasoning. If you would like a spicier version, go ahead and use regular paprika or smoked paprika.
- Yellow cornmeal – Adds to the golden crispy coating.
- Green tomatoes – Choose three large green tomatoes that are firm to the touch. That way, you’re guaranteed to get acidic, slightly sour, and unripe tomatoes that are ideal for this recipe. I’ve cut my tomatoes into ¼ inch slices so that you get four slices per tomato.
- Oil – I’ve used peanut oil for frying the coated green tomatoes, but you can also use canola oil or vegetable oil. I don’t recommend an oil with a strong taste, such as olive oil, as this flavor may come through.
- Ranch dressing – Use my Homemade Buttermilk Ranch Dressing or the Avocado Lime Ranch Dressing as a dipping sauce for these fried green tomatoes. Other sauces that work really well are tangy and creamy remoulade, garlic aioli, or jalapeno ranch.
How To Make Fried Green Tomatoes
Make The Cornmeal Coating
- Place one tablespoon of the flour into a medium shallow bowl. Add the buttermilk, beaten eggs, pepper, salt, garlic powder, onion powder, and paprika. Stir together until smooth, and set aside.
- In another medium shallow bowl, add the remaining flour and cornmeal, and stir together.
Fry The Green Tomatoes
- Slice the tomatoes into ¼ inch slices; you will get four slices. Discard the stem portion.
- Place one tablespoon of the flour into a medium shallow bowl. Add the buttermilk, beaten eggs, pepper, salt, garlic powder, onion powder, and paprika. Stir together until smooth, and set aside.
- In another medium shallow bowl, add the remaining flour and cornmeal, and stir together.
- Slice the tomatoes into ¼ inch slices; you will get four slices. Discard the stem portion.
- Add peanut oil to a large skillet; I like to use cast iron. Add enough oil to go ¼ inch up the side of the pan.
- Heat oil over medium heat to 350°F. I like using a candy thermometer to ensure the oil stays at the right temperature.
- Place a tomato slice into the buttermilk mixture. Then coat it in the flour mixture, letting the excess flour shake off.
- Place the tomato into the hot pan and let it fry for about 2 & ½ minutes per side 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 so they don’t get soggy. Repeat with the remaining tomato slices.
- Serve immediately with ranch for dipping or your favorite dipping sauce.
Recipe Tips
- Cook Soon. Green tomatoes will turn red very quickly so I suggest that you buy them the same day you make fried green tomatoes or the day before at the most. Any green tomatoes that are already turning red are going to be too ripe and moist, which will affect the crispy crust.
- Texture. The cornmeal provides great texture to the coating without it being overwhelming. Feel free to add as much as you’d like.
- Remove Excess Oil An extra step worth taking in the preparation of the tomato slices is to blot them dry with paper towels. This will help to remove excess juice from the tomato slices so that the coating sticks better.
- Buy Local. Not all green tomatoes have the same flavor due to slight differences among the varieties grown and sold. Buying green tomatoes from a local farmer’s market is a great way to discover your favorite variety of tomatoes.
- Leftover fried green tomatoes can be reheated in a toaster or oven at a low temperature. I don’t recommend reheating in the microwave as the tomatoes will become chewy instead of crispy.
- Oil Temp. For best results, make sure that the oil in the skillet is hot and the coating mixture is cold. The tomatoes will soak up too much oil if the temperature is not hot enough. Use a thermometer to test the oil if you are unsure. It should register 350F (medium-high heat) throughout the cooking time.
- Excess Coating Mixture. There will be excess egg mixture and flour mixture leftover when you are done. This is to ensure there is enough coating for the tomatoes.
Variations
- For the coating: I’ve used self-rising flour in addition to yellow cornmeal and buttermilk for the coating of these fried green tomatoes. You could use all-purpose flour instead of self-rising flour. Breadcrumbs or finely ground cracker crumbs can also be added for extra crunch or used instead of flour and cornmeal. You could even add in some shredded Parmesan cheese for the coating!
- For the seasoning: Use your favorite seasoning for the fried coating mixture. Italian seasoning is delicious; otherwise, consider additions such as cayenne pepper, chipotle powder, or smoked paprika instead of sweet paprika.
- For the sauce: While I love ranch dressing with these fried green tomatoes, you can also use other mouth-watering sauces such as creamy remoulade, garlic aioli, or jalapeno ranch.
What To Serve With Fried Green Tomatoes
These southern fried green tomatoes are so delicious that you’ll probably want to eat them straight out of the skillet! Add a dash of hot sauce on top of each fried green tomato, or serve them with your favorite dipping sauce as a tasty and inexpensive appetizer or snack.
They’re also a great side dish for grilled meat or mashed potato and gravy.
Of course, you can’t go wrong pairing these fried green tomatoes with your favorite breakfast foods, such as poached or scrambled eggs, fried bacon, breakfast sausages, and freshly baked buttermilk biscuits.
FAQs
CAN I STORE FRIED GREEN TOMATOES?
Yes, you can. These fried green tomatoes will always taste best immediately after being pan-fried. If you do have leftovers, store them in an airtight container lined with a paper towel in the refrigerator for up to 2 days.
The longer they are stored, the greater the chance that they will turn soggy. While reheating the fried green tomatoes in the oven can restore some of the crispy coatings, it won’t be as crispy as when freshly cooked.
CAN I FREEZE THESE SOUTHERN FRIED GREEN TOMATOES?
I don’t recommend freezing these fried green tomatoes as the buttermilk flour coating will become overly soggy after the freezing and thawing.
CAN I MAKE THESE FRIED GREEN TOMATOES IN AN AIR FRYER?
Yes! If you would like to reduce the amount of oil you cook with, air frying these green tomatoes is a great alternative while still achieving a crispy coating. Here are some steps to follow to air fry coated green tomatoes:
- Spray the air fryer basket with cooking spray or coat it lightly with cooking oil.
- Preheat the air fryer to 400F.
- Place a single layer of evenly spaced coated green tomatoes in the basket, making sure that they don’t touch each other. You may need to fry these tomatoes in batches.
- Fry the tomatoes for 8 minutes or until you see the coating starting to turn crispy.
- Flip the tomatoes over and continue to cook for an additional 5 mins.
- Remove the fried green tomatoes and serve!
CAN I MAKE THESE FRIED GREEN TOMATOES AHEAD OF TIME?
Yes, you can. Once coated, add the tomatoes to a parchment-lined baking sheet and freeze them for about 2 hours. Store them in an airtight container with a sheet of parchment paper between any stacked frozen tomatoes.
When ready to fry, add them straight to the hot pan and cook from frozen.
More Southern Recipes
If you like this recipe or make this recipe, be sure to leave a comment, rate the recipe, and follow us on:
Facebook | Twitter | Pinterest | BlogLovin | Instagram
Recipe
Southern Fried Green Tomatoes Recipe
Ingredients
- 1.5 cups self-rising flour divided
- 1.5 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
- In a medium shallow bowl add one tablespoon of the flour. Pour in the buttermilk, and add the beaten eggs, salt, pepper, onion powder, garlic powder, and paprika. Stir together until smooth, set aside.
- In a separate medium shallow bowl add the remaining flour and cornmeal, stir until well combined.
- Using a sharp knife, slice the tomatoes into ¼ inch slices, you will get 4 slices. Discard the stem.
- Add peanut oil (or vegetable oil) to a large, deep 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 to 350°F. I like to use a candy thermometer to make sure the oil remains at the correct temperature.
- Place a tomato slice into the buttermilk mixture. Make sure to coat both sides. Then remove the tomato from the egg mixture and drop it in the flour mixture. Be sure to coat both sides in the flour mixture, Shake off any excess flour.
- Carefully add the coated tomato into the hot skillet and let it fry for about 2 & ½ minutes. Turn and let it fry for another 2 to 2-1/2 minutes on the other side or until it reaches your desired golden color. (Watch it closely because it cooks quickly.)
- Using long tongs, remove the tomatoes from the oil and place them on a paper-towel-lined plate. Carefully pat dry. Immediately transfer them to a wire rack that is sitting on top of a sheet tray so they don’t get soggy.
- Serve immediately with ranch for dipping, or you favorite dipping sauce.
Video
Notes
- Cook Soon. Green tomatoes will turn red very quickly so I suggest that you buy them the same day you make fried green tomatoes or the day before at the most. Any green tomatoes that are already turning red are going to be too ripe and moist which will affect the crispy crust.
- Texture. The cornmeal provides great texture to the coating without it being overwhelming. Feel free to add as much as you’d like.
- Remove Excess Oil An extra step worth taking in the preparation of the tomato slices is to blot them dry with paper towels. This will help to remove excess juice from the tomato slices so that the coating sticks better.
- Buy Local. Not all green tomatoes have the same flavor due to slight differences among the varieties grown and sold. Buying green tomatoes from a local farmer’s market is a great way to discover your favorite variety of tomatoes.
- Leftover fried green tomatoes can be reheated in a toaster or oven at a low temperature. I don’t recommend reheating in the microwave as the tomatoes will become chewy instead of crispy.
- Oil Temp. For best results, make sure that the oil in the skillet is hot and the coating mixture is cold. The tomatoes will soak up too much oil if the temperature is not hot enough. Use a thermometer to test the oil if you are unsure. It should register 350F (medium-high heat) throughout the cooking time.
- Excess Coating Mixture. There will be excess egg mixture and flour mixture leftover when you are done. This is to ensure there is enough coating for the tomatoes.
Comments
No Comments