Name: Fried Green Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southern
Ingredients: 4 medium green tomatoes, sliced 1/4-inch thick; 1 teaspoon salt; 1/2 cup all-purpose flour; 2 large eggs; 1/2 cup buttermilk (or milk + 1 tsp vinegar); 1 cup cornmeal; 1/2 cup breadcrumbs (panko or regular); 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional); Vegetable oil, for frying

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Crispy on the outside, tangy on the inside—fried green tomatoes are a Southern classic I love serving as an appetizer, snack, or side dish. Each slice is dredged, coated, and fried until golden brown, making them irresistibly crunchy with a zesty bite. They’re perfect on their own or dipped in something creamy like ranch or spicy aioli.

Fried Green Tomatoes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 medium green tomatoes, sliced ¼-inch thick

1 teaspoon salt

½ cup all-purpose flour

2 large eggs

½ cup buttermilk (or milk + 1 teaspoon vinegar)

1 cup cornmeal

½ cup breadcrumbs (panko or regular)

½ teaspoon black pepper

½ teaspoon paprika

¼ teaspoon cayenne pepper (optional)

Vegetable oil, for frying

Directions

I start by sprinkling salt over the tomato slices and letting them sit for about 10 minutes. This pulls out excess moisture and helps them crisp up when fried. Then I pat them dry with paper towels.

Next, I set up a dredging station: one bowl with just the flour, another with the whisked eggs and buttermilk, and a third with the cornmeal, breadcrumbs, black pepper, paprika, and cayenne.

I coat each tomato slice in flour first, dip it into the egg mixture, then press it into the cornmeal coating so it’s evenly covered.

In a large skillet, I heat about ½ inch of oil over medium heat. Once hot, I fry the tomato slices in batches, about 2–3 minutes per side, until they’re beautifully golden and crispy.

I transfer them to a paper towel–lined plate to drain any extra oil. Then I serve them hot, usually with ranch, remoulade, or a spicy aioli.

Servings and timing

This recipe makes about 6 servings.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: Approximately 220 kcal per serving

Variations

Spicier version: Sometimes I add extra cayenne or even a splash of hot sauce to the buttermilk mixture for more heat.

Gluten-free: I swap the all-purpose flour with a gluten-free blend and use gluten-free breadcrumbs.

Cheesy coating: Mixing a bit of grated Parmesan into the breadcrumb mixture gives it a nice depth of flavor.

Air-fryer option: I’ve also made these in an air fryer at 400°F for about 10 minutes, flipping halfway—they still turn out crispy and delicious.

Add herbs: Fresh thyme or oregano in the coating adds an herby twist I really like.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F for about 8–10 minutes—this brings the crispiness back much better than the microwave. I don’t recommend freezing them, as the texture doesn’t hold up well after thawing.

FAQs

How do I choose green tomatoes for frying?

I look for firm, unripe tomatoes with a bright green color. They shouldn’t be soft or turning red, as ripening changes their texture and flavor.

Can I bake these instead of frying?

Yes, I’ve baked them at 425°F on a greased baking sheet, flipping once. They don’t get quite as crispy but still taste great.

What can I serve with fried green tomatoes?

I usually serve them with dipping sauces like ranch or spicy aioli. They’re also great alongside grilled meats or as a topping for burgers or sandwiches.

Do I have to use both cornmeal and breadcrumbs?

Not at all. I like the texture mix, but I’ve used just cornmeal or just breadcrumbs depending on what I have. Panko gives a crunchier finish, which I really enjoy.

Can I make them ahead of time?

I prefer them fresh, but I’ve prepped and coated the slices ahead of time and kept them in the fridge for a few hours before frying. That saves time without sacrificing quality.

Conclusion

These fried green tomatoes are one of my favorite ways to enjoy a Southern staple. They're crunchy, flavorful, and surprisingly simple to make. Whether I’m snacking on them with a dipping sauce or pairing them with a summer meal, they always hit the spot. With just a few pantry ingredients and some green tomatoes, I can whip up a plate of crispy, golden goodness in no time.

Recipe:

Fried Green Tomatoes

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Author: Cheryl
Total Time: 30 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Crispy on the outside and tangy on the inside, these fried green tomatoes are a Southern classic. Perfect as an appetizer, snack, or side dish, they’re dredged, coated, and fried to golden perfection.

Instructions

Sprinkle salt over tomato slices and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
Set up a dredging station with three bowls: one with flour, one with whisked eggs and buttermilk, and one with cornmeal, breadcrumbs, black pepper, paprika, and cayenne.
Coat each tomato slice in flour, dip into the egg mixture, and then coat in the cornmeal mixture until fully covered.
Heat about ½ inch of oil in a large skillet over medium heat.
Fry tomato slices in batches for 2–3 minutes per side, until golden brown and crispy.
Transfer to a paper towel–lined plate to drain excess oil.
Serve hot with ranch, remoulade, or spicy aioli.