I adore tangy, golden, crispy Fried Green Tomatoes, and my Fried Green Tomato Recipes reveal why this classic Southern snack keeps showing up on my table.
I grew up sneaking fried green tomatoes off the back porch table, drawn to that tangy crunch. I love how green tomatoes under a cornmeal kiss turn unexpectedly bold, each slice making you curious what comes next.
Lately I’ve been tagging posts Fried Green Tomato Recipes and even joked about a guide called What To Do With End Of Season Green Tomatoes because they save dinners and annoy farmers at the same time. It’s not precious, its a little loud, chewy and golden.
Try one and you’ll probably grab another before you even think about sharing, yep I said it.
Ingredients
- Green tomatoes: Tart, firm fruit with vitamin C and fiber; cooks to juicy, slightly tangy slices.
- Cornmeal: Crunchy coating, mostly carbs and fiber, gives corn flavor and golden crisp texture.
- All-purpose flour: Binds crumbs, adds structure; mostly starch so it’s a carb base for frying.
- Eggs: Provide protein, help batter stick, and make crust richer and more golden.
- Buttermilk: Tangy dairy that tenderizes, gives slight acidity and creaminess, helps batter cling.
- Vegetable oil: Neutral frying oil adds calories, creates even browning and crisp outside, stay hot.
- Spices: Salt and pepper brighten, cayenne adds heat, smoked paprika gives smoky sweet notes.
Ingredient Quantities
- 3 to 4 medium green tomatoes (about 1 1/2 to 2 lb)
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour, divided
- 2 large eggs
- 1/2 cup buttermilk or whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon smoked or sweet paprika (optional)
- 1/2 teaspoon garlic powder (optional)
- Vegetable oil or peanut oil for frying (about 1/2 inch deep in skillet)
- Coarse salt for finishing (optional)
How to Make this
1. Slice the green tomatoes about 1/2 inch thick and lay them on paper towels to blot off moisture, pressing gently so they arent too wet.
2. Set up three shallow stations: plate one with 1/4 cup all purpose flour; a bowl with 2 large eggs beaten with 1/2 cup buttermilk or whole milk; plate three with 3/4 cup yellow cornmeal plus the remaining 1/2 cup all purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the optional 1/4 teaspoon cayenne, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder, mixed well.
3. Heat about 1/2 inch of vegetable oil or peanut oil in a heavy skillet over medium heat until it shimmers and a pinch of the cornmeal mix sizzles on contact, about 350 to 375 degrees F. If it smokes its too hot, turn it down.
4. One slice at a time dredge the tomato: first lightly coat in the 1/4 cup flour, shake off excess, dip into the egg and milk, then press both sides into the cornmeal and flour mixture so the coating sticks. Dont be shy about pressing it on, but try not to clump.
5. Fry in batches so the pan isnt overcrowded, 2 to 3 slices at a time depending on pan size. Cook 2 to 3 minutes per side until deep golden and crispy, flipping gently with tongs or a spatula.
6. Transfer finished slices to a wire rack set over a baking sheet or to paper towels to drain. If making multiple batches keep the cooked tomatoes warm in a low oven set to 200 degrees F while you finish the rest.
7. Taste one and sprinkle with coarse salt if you want more seasoning. Its best served right away while the crust is still crisp.
8. Quick troubleshooting tips: if the coating falls off, the tomatoes were too wet or the oil wasnt hot enough; pat them drier and make sure the oil is properly hot. If pieces brown too fast the oil is too hot or the pan is crowded, turn it down and fry fewer at once.
9. Variations and little hacks: for extra flavor add a tablespoon of grated Parmesan to the cornmeal mix, or swap half the cornmeal for panko for a lighter crunch. Dont worry about perfection, small uneven spots make it taste homier.
10. Serve immediately as a snack or side and enjoy the tangy, golden, crispy bite while its still hot and crunchy.
Equipment Needed
1. Heavy skillet (cast iron or heavy bottom stainless steel)
2. Fry thermometer to check oil temp 350 to 375 F, dont guess the heat
3. Tongs or a wide spatula for gentle flipping
4. Three shallow bowls or plates for the flour, egg and milk, and cornmeal stations
5. Measuring cups and spoons
6. Sharp knife and cutting board for slicing tomatoes
7. Paper towels and a rimmed plate or tray to blot and hold slices
8. Wire rack set over a baking sheet to drain and keep warm in the oven
FAQ
Fried Green Tomatoes Recipe Substitutions and Variations
- Buttermilk or whole milk: use plain yogurt thinned with a bit of water, or make a quick buttermilk by mixing 1/2 cup milk with 1/2 tbsp lemon juice or vinegar and waiting 5 minutes.
- Yellow cornmeal: swap for panko breadcrumbs or crushed cornflakes for extra crunch, youll get a lighter crisp but a slightly different flavor.
- All-purpose flour: replace with a 1-to-1 gluten free flour blend or rice flour for a crisper coating; chickpea flour also works if you like a nuttier taste.
- Eggs: for an egg-free option use flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes) or 2 tbsp aquafaba per egg.
Pro Tips
– Pat those tomato slices really dry, use paper towels and press gently. If they’re too wet the coating will slide off, you can even salt them lightly and let them sit a few minutes to pull out water then blot again.
– Get the oil right, a pinch of your cornmeal mix or a breadcrumb should sizzle the moment it hits the oil, but if it smokes turn it down. Fry in small batches so the oil stays steady, overcrowding makes things soggy or makes bits brown too fast.
– Press the coating on, don’t be shy about it but avoid giant clumps, and shake off excess flour before the egg stage so the batter sticks instead of clumping. For a tastier crunch try folding in a tablespoon of grated Parmesan or swap half the cornmeal for panko, it lightens the crust.
– Drain finished slices on a wire rack over a baking sheet not just paper towels, that keeps the crust crisp. Keep done pieces warm in a low oven while you finish the rest, and hit them with coarse salt right before you eat for the best flavor.
Fried Green Tomatoes Recipe
I adore tangy, golden, crispy Fried Green Tomatoes, and my Fried Green Tomato Recipes reveal why this classic Southern snack keeps showing up on my table.
4
servings
375
kcal
Equipment: 1. Heavy skillet (cast iron or heavy bottom stainless steel)
2. Fry thermometer to check oil temp 350 to 375 F, dont guess the heat
3. Tongs or a wide spatula for gentle flipping
4. Three shallow bowls or plates for the flour, egg and milk, and cornmeal stations
5. Measuring cups and spoons
6. Sharp knife and cutting board for slicing tomatoes
7. Paper towels and a rimmed plate or tray to blot and hold slices
8. Wire rack set over a baking sheet to drain and keep warm in the oven
Ingredients
-
3 to 4 medium green tomatoes (about 1 1/2 to 2 lb)
-
3/4 cup yellow cornmeal
-
3/4 cup all-purpose flour, divided
-
2 large eggs
-
1/2 cup buttermilk or whole milk
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/4 teaspoon cayenne pepper (optional)
-
1/2 teaspoon smoked or sweet paprika (optional)
-
1/2 teaspoon garlic powder (optional)
-
Vegetable oil or peanut oil for frying (about 1/2 inch deep in skillet)
-
Coarse salt for finishing (optional)
Directions
- Slice the green tomatoes about 1/2 inch thick and lay them on paper towels to blot off moisture, pressing gently so they arent too wet.
- Set up three shallow stations: plate one with 1/4 cup all purpose flour; a bowl with 2 large eggs beaten with 1/2 cup buttermilk or whole milk; plate three with 3/4 cup yellow cornmeal plus the remaining 1/2 cup all purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the optional 1/4 teaspoon cayenne, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder, mixed well.
- Heat about 1/2 inch of vegetable oil or peanut oil in a heavy skillet over medium heat until it shimmers and a pinch of the cornmeal mix sizzles on contact, about 350 to 375 degrees F. If it smokes its too hot, turn it down.
- One slice at a time dredge the tomato: first lightly coat in the 1/4 cup flour, shake off excess, dip into the egg and milk, then press both sides into the cornmeal and flour mixture so the coating sticks. Dont be shy about pressing it on, but try not to clump.
- Fry in batches so the pan isnt overcrowded, 2 to 3 slices at a time depending on pan size. Cook 2 to 3 minutes per side until deep golden and crispy, flipping gently with tongs or a spatula.
- Transfer finished slices to a wire rack set over a baking sheet or to paper towels to drain. If making multiple batches keep the cooked tomatoes warm in a low oven set to 200 degrees F while you finish the rest.
- Taste one and sprinkle with coarse salt if you want more seasoning. Its best served right away while the crust is still crisp.
- Quick troubleshooting tips: if the coating falls off, the tomatoes were too wet or the oil wasnt hot enough; pat them drier and make sure the oil is properly hot. If pieces brown too fast the oil is too hot or the pan is crowded, turn it down and fry fewer at once.
- Variations and little hacks: for extra flavor add a tablespoon of grated Parmesan to the cornmeal mix, or swap half the cornmeal for panko for a lighter crunch. Dont worry about perfection, small uneven spots make it taste homier.
- Serve immediately as a snack or side and enjoy the tangy, golden, crispy bite while its still hot and crunchy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 225g
- Total number of serves: 4
- Calories: 375kcal
- Fat: 16.6g
- Saturated Fat: 2.2g
- Trans Fat: 0g
- Polyunsaturated: 3.5g
- Monounsaturated: 6.5g
- Cholesterol: 93mg
- Sodium: 400mg
- Potassium: 703mg
- Carbohydrates: 48.9g
- Fiber: 5.1g
- Sugar: 8.3g
- Protein: 14.1g
- Vitamin A: 1985IU
- Vitamin C: 28mg
- Calcium: 103mg
- Iron: 2.7mg