If you’ve never had fried green tomatoes, oh man, you’re in for a treat. They’re crispy, a little tangy, and SO good — like the ultimate Southern comfort snack.
Every time I make these, it reminds me of sitting on my grandma’s porch in the summer, sharing a big plate and lots of laughs. These are super easy to make, too. Let’s dive in!
Why I Love This Recipe
I grew up in the South, and fried green tomatoes are basically a family tradition. I learned this recipe standing on a chair next to my grandma, watching her work her magic.
Here’s why you’ll love it too:
- Super crispy and golden brown!
- Kid-friendly — even picky eaters love ’em.
- Only a few simple ingredients you already have at home.
- Quick to whip up for a snack or a side dish.
🕒 Makes about 4 servings
🧑🍳 Total time: 30 minutes
What You’ll Need
- 3 medium green tomatoes
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 large eggs
- Vegetable oil, for frying
Tools You’ll Need
- Sharp knife
- Cutting board
- 3 shallow bowls
- Tongs
- Large skillet
- Paper towels
- Wire rack (optional)
Pro Tips
- Slice the tomatoes about 1/4 inch thick — too thin and they get soggy.
- Let the coated tomatoes rest for a minute before frying — helps the crust stick better.
- Use a thermometer if you can; oil should be about 350°F.
- Don’t overcrowd the skillet — fry in batches.
- Sprinkle a little extra salt while they’re hot!
Substitutions and Variations
- No buttermilk? Use regular milk mixed with a splash of lemon juice.
- Spice it up: Add a pinch of cayenne pepper to the flour.
- Gluten-free: Swap the flour for a gluten-free blend.
Make Ahead Tips
- You can slice the tomatoes and set them in the fridge up to 6 hours ahead.
- Bread them right before frying for the crispiest results.
Instructions
1. Slice the Tomatoes
Slice the green tomatoes into 1/4-inch thick rounds.
2. Set Up the Breading Station
In one bowl, pour the flour. In the second bowl, whisk the eggs and buttermilk. In the third bowl, mix the cornmeal, salt, pepper, paprika, and garlic powder.
3. Bread the Tomatoes
Dip each tomato slice into the flour, then the egg mixture, then the seasoned cornmeal, pressing gently so it sticks.
4. Heat the Oil
Pour vegetable oil into a large skillet, about 1/2 inch deep. Heat to 350°F.
5. Fry the Tomatoes
Fry the tomatoes in batches, about 2-3 minutes per side, until golden and crispy. Drain on paper towels or a wire rack
6. Serve and Enjoy!
Sprinkle with a little extra salt and serve hot!
Leftovers and Storage
- Store any leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a 375°F oven for about 5-7 minutes to get them crispy again (microwave will make them soggy).
What to Serve With
- Ranch dressing or spicy aioli
- Fried chicken
- Coleslaw
- A big summer salad
- Grilled corn on the cob
FAQ
Q: Can I bake these instead of frying?
A: Yep! Spray them with cooking spray and bake at 425°F for about 20 minutes, flipping halfway.
Q: Can I use red tomatoes?
A: I wouldn’t — they’re too soft and juicy. Green tomatoes hold up way better.
Q: What oil is best for frying?
A: Vegetable, canola, or peanut oil works great.
Conclusion
I hope you love these Southern Fried Green Tomatoes as much as I do! They’re crispy, crunchy, and just a little bit magical. 🥰
Give it a try and let me know how yours turned out in the comments! Any questions? Drop them below — I’m here to help!