This Secret Southern Fried Green Tomatoes recipe delivers golden, crispy bites of tart green tomato perfection. Seasoned just right and fried until crunchy, they’re a classic side dish or appetizer with deep Southern roots. Dip them in buttermilk ranch or spicy remoulade for the ultimate bite.
Why You’ll Love This Recipe
Southern Fried Green Tomatoes are a time-honored favorite, celebrated for their perfect balance of tart, juicy interior and a crisp, golden crust. This recipe uses a classic triple-dredge method for maximum crunch, with a seasoning blend that enhances the flavor without overpowering the natural tang of green tomatoes. Easy to prepare and ideal as a side dish, starter, or even a snack, they’re a must-try for anyone seeking authentic Southern comfort food.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3–4 firm green tomatoes, sliced 1/4″ thick
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 cup breadcrumbs (panko or regular)
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Vegetable oil, for frying
Directions
- Prep the tomatoes: Slice the green tomatoes into 1/4-inch rounds and lay them on paper towels. Lightly salt and let sit for 10–15 minutes to draw out moisture.
- Set up the dredging stations:
- Bowl 1: all-purpose flour
- Bowl 2: whisk together the egg and buttermilk
- Bowl 3: combine cornmeal, breadcrumbs, garlic powder, paprika, salt, and pepper
- Dredge each tomato slice: Coat first in flour, then in the egg and buttermilk mixture, and finally press into the seasoned crumb mixture until well-coated.
- Heat the oil: In a cast iron skillet, heat vegetable oil to 350°F (175°C). Use enough oil to cover the bottom with about 1/2 inch depth.
- Fry the tomatoes: Fry in batches, 2–3 minutes per side, or until golden and crispy. Avoid overcrowding the skillet.
- Drain and serve: Remove fried slices to a paper towel-lined plate to drain. Serve warm with your preferred dipping sauce.
Servings and timing
Servings: Serves 4 as a side or appetizer
Prep time: 15 minutes
Rest time: 15 minutes (for salted tomatoes)
Cook time: 15–20 minutes
Total time: 45 minutes
Variations
- Spicy Fried Tomatoes: Add cayenne pepper to the breadcrumb mixture or a dash of hot sauce to the egg wash.
- Gluten-Free Version: Use gluten-free flour and breadcrumbs.
- Cheesy Crust: Add a tablespoon of grated Parmesan to the breadcrumb mix for an extra savory layer.
- Oven-Fried Option: Bake the dredged tomato slices on a wire rack at 425°F for 20–25 minutes, flipping once halfway through.
Storage/Reheating
Fried green tomatoes are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a wire rack in a 375°F oven for 10–12 minutes to restore crispness. Avoid microwaving, as it can make them soggy.
FAQs
What kind of tomatoes should I use?
Firm, unripe green tomatoes are essential for this recipe. They hold their shape well and provide a tangy flavor that complements the crunchy coating.
Can I use red tomatoes instead?
Red tomatoes are too soft and juicy for frying. Stick to green tomatoes for the best texture and flavor.
Why do I need to salt the tomatoes before frying?
Salting draws out excess moisture, which helps the coating adhere better and prevents sogginess during frying.
Is there a substitute for buttermilk?
Yes, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes as a quick homemade buttermilk.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
How do I keep the crust from falling off?
Ensure each slice is well-dried after salting and press the coating firmly onto the tomato slices for better adhesion.
Can I make these in an air fryer?
Yes, spray the dredged slices with cooking spray and air fry at 400°F for 10–12 minutes, flipping halfway through.
Do I need a cast iron skillet?
Cast iron retains heat well and promotes even frying, but any heavy-bottomed skillet will work.
What sauces go well with fried green tomatoes?
Try buttermilk ranch, remoulade, spicy aioli, or even a simple garlic yogurt dip.
Can I freeze fried green tomatoes?
They are not ideal for freezing once cooked, but you can freeze the dredged, uncooked slices and fry them directly from frozen, adding a few extra minutes of cook time.
Conclusion
Crispy Southern Fried Green Tomatoes offer the perfect balance of tangy and savory flavors wrapped in a golden, crunchy shell. Whether served as a starter, side, or indulgent snack, they embody the essence of Southern comfort and hospitality. With easy-to-find ingredients and a straightforward frying method, this recipe is a must for anyone craving a taste of tradition with a crispy finish.
PrintCrispy Southern Fried Green Tomatoes
This Secret Southern Fried Green Tomatoes recipe features tart green tomatoes coated in a seasoned crumb mix and fried until golden and crispy. A Southern classic perfect as a side or appetizer, especially when paired with a flavorful dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 3–4 firm green tomatoes, sliced 1/4″ thick
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 cup breadcrumbs (panko or regular)
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Slice green tomatoes into 1/4″ thick rounds and place them on paper towels. Sprinkle lightly with salt and let sit for 10–15 minutes to draw out moisture.
- Prepare three dredging stations: Bowl 1 with flour; Bowl 2 with whisked egg and buttermilk; Bowl 3 with cornmeal, breadcrumbs, garlic powder, paprika, salt, and pepper.
- Dredge each tomato slice first in flour, then in the egg wash, and finally in the seasoned crumb mixture. Press to coat thoroughly.
- Heat vegetable oil in a cast iron skillet to 350°F (175°C).
- Fry tomatoes in batches, 2–3 minutes per side, until golden and crispy.
- Drain fried tomatoes on paper towels. Serve warm with your favorite dipping sauce.
Notes
- Add cayenne pepper or a few dashes of hot sauce to the dredge mix for a spicy variation.
- Serve with remoulade, ranch, or garlic aioli for dipping.
- To maintain crispiness, serve immediately or keep fried tomatoes in a warm oven while cooking the rest.
Nutrition
- Serving Size: 3–4 slices
- Calories: 260
- Sugar: 4g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg