World’s Best Fried Green Tomatoes

Fried Green Tomatoes are a classic Southern dish that strikes the perfect balance of crispy coating and tender, tangy green tomato slices.

This easy-to-follow recipe ensures your tomatoes are golden brown, flavorful, and perfectly crunchy. It’s a great appetizer, side dish, or snack for any occasion.

Kitchen Equipment Needed

• Large skillet or frying pan
• Mixing bowls
• Whisk or fork
• Plate lined with paper towels
• Tongs or slotted spoon

Ingredients Overview

• Green Tomatoes: The star ingredient, providing a firm texture and tangy flavor.
• Cornmeal and Flour: Create a crispy, golden crust.
• Eggs and Buttermilk: Help the coating stick to the tomatoes.
• Seasonings: Paprika, garlic powder, and cayenne pepper for a flavorful kick.
• Oil: Use vegetable or peanut oil for frying.

Ingredients

• 4 medium green tomatoes, sliced 1/4-inch thick
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup breadcrumbs (optional, for extra crunch)
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 2 large eggs
• 1/4 cup buttermilk
• Oil for frying (vegetable or peanut oil)

Step-by-Step Instructions

1. Prepare the Tomatoes

• Wash and slice the green tomatoes into 1/4-inch thick slices. Sprinkle both sides lightly with salt, then place on a paper towel to drain excess moisture for 15 minutes.

2. Set Up the Breading Station

• In one bowl, combine the flour, cornmeal, breadcrumbs, garlic powder, paprika, cayenne pepper, salt, and black pepper.
• In another bowl, whisk together the eggs and buttermilk until well combined.

3. Heat the Oil

• Pour about 1/2 inch of oil into a large skillet and heat over medium heat until it reaches 350°F (use a thermometer for accuracy).

4. Coat the Tomatoes

• Dip each tomato slice into the flour mixture, shaking off excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it again in the flour mixture, pressing lightly to ensure a good crust.

5. Fry to Perfection

• Carefully place the coated tomato slices into the hot oil, frying in batches to avoid overcrowding. Cook each side for about 2–3 minutes, or until golden brown.

6. Drain and Serve

• Use tongs or a slotted spoon to transfer the fried tomatoes onto a plate lined with paper towels to drain excess oil. Serve warm.

Recipe Tips

• Choose Firm Tomatoes: Ensure the tomatoes are firm and unripe for the best texture.
• Don’t Overcrowd: Fry in small batches to maintain oil temperature and achieve even cooking.
• Adjust Seasonings: Add more cayenne for heat or omit it for a milder flavor.
• Double Dip for Extra Crunch: For a thicker crust, repeat the coating process.

What to Serve With This Recipe

• Perfect with a creamy dipping sauce like ranch, remoulade, or spicy aioli.
• Serve alongside grilled chicken, shrimp, or barbecue ribs for a complete meal.
• Pair with a fresh salad or coleslaw for a lighter option.

Frequently Asked Questions

Can I bake or air fry instead of frying?
Yes, bake at 400°F on a greased baking sheet for 20–25 minutes, flipping halfway. For air frying, cook at 375°F for 10–12 minutes.

What oil is best for frying?
Neutral oils like vegetable, peanut, or canola oil are ideal.

Can I make these gluten-free?
Absolutely! Substitute the flour with a gluten-free all-purpose blend and use gluten-free breadcrumbs.

Serving Suggestions

• Garnish with fresh parsley or chives for a pop of color.
• Add a squeeze of fresh lemon juice for a zesty touch.
• Use as a topping for sandwiches or burgers for a creative twist.

Fried Green Tomatoes

Fried Green Tomatoes are a classic Southern dish that strikes the perfect balance of crispy coating and tender, tangy green tomato slices.

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Ingredients

  

• 4 medium green tomatoes sliced 1/4-inch thick
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup breadcrumbs optional, for extra crunch
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper optional
• Salt and black pepper to taste
• 2 large eggs
• 1/4 cup buttermilk
• Oil for frying vegetable or peanut oil

Instructions

 

• Prepare the Tomatoes
• Wash and slice the green tomatoes into 1/4-inch thick slices. Sprinkle both sides lightly with salt, then place on a paper towel to drain excess moisture for 15 minutes.
• Set Up the Breading Station
• In one bowl, combine the flour, cornmeal, breadcrumbs, garlic powder, paprika, cayenne pepper, salt, and black pepper.
• In another bowl, whisk together the eggs and buttermilk until well combined.
• Heat the Oil
• Pour about 1/2 inch of oil into a large skillet and heat over medium heat until it reaches 350°F (use a thermometer for accuracy).
• Coat the Tomatoes
• Dip each tomato slice into the flour mixture, shaking off excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it again in the flour mixture, pressing lightly to ensure a good crust.
• Fry to Perfection
• Carefully place the coated tomato slices into the hot oil, frying in batches to avoid overcrowding. Cook each side for about 2–3 minutes, or until golden brown.
• Drain and Serve
• Use tongs or a slotted spoon to transfer the fried tomatoes onto a plate lined with paper towels to drain excess oil. Serve warm.