Southern Fried Green Tomatoes

There is nothing like a fried green tomato, crisp and golden outside with a tangy, tender inside. The buttermilk and cornmeal coating fries up crunchy and stays put. These come together in about 30 minutes in a cast iron skillet, and they disappear just as fast!

Before You Get Started

Keep these tips in mind for the best fried green tomatoes every time:

• Pick firm, unripe tomatoes. They hold their shape and stay tart. Soft or ripening tomatoes turn mushy in the oil.
• Chill the breaded slices before frying. Fifteen minutes in the fridge sets the coating so it grips instead of sliding off.
• Keep the oil hot but steady. Aim for 350°F to 375°F. Too cool and they soak up grease, too hot and the crust scorches before the inside softens.

How to Make Fried Green Tomatoes

Here is how the slices go from raw to golden. The order matters most at the breading stage, so set everything up before the oil goes on.

Step 1: Slice the Tomatoes

Cut the green tomatoes into ½-inch-thick rounds. This thickness helps the slices hold their shape while still cooking through and becoming tender inside. Be sure to use firm, unripe green tomatoes, since ripe tomatoes are too soft and juicy for frying.

→ If the tomatoes seem especially wet, sprinkle them lightly with salt and let them rest for 5-10 minutes. Pat dry with paper towels before breading to help the coating stick better.

Step 2: Set Up Your Dredge Stations

Arrange three shallow bowls or pie plates on your work surface:

• Bowl 1: Flour seasoned with salt, pepper, and any other spices.
• Bowl 2: Eggs whisked together with buttermilk.
• Bowl 3: Cornmeal mixed with the remaining flour and seasonings.

This three-step dredging process is the secret to that classic Southern crust. The flour helps the egg wash cling to the tomatoes, while the cornmeal mixture creates the crispy exterior.

→ Add a pinch of paprika or cayenne pepper to the cornmeal mixture for a little extra color and warmth.

Step 3: Bread and Chill

Working with one tomato slice at a time, dredge it in the seasoned flour, coating both sides.

Dip it into the egg mixture, allowing any excess to drip off,

then press it firmly into the cornmeal mixture until evenly coated.

Arrange the breaded slices on a wire rack set over a baking sheet. Once all of the tomatoes are coated, transfer the tray to the refrigerator for 15-30 minutes.

This quick chill helps the breading adhere to the tomatoes so it stays put during frying.

Step 4: Heat the Oil

Pour enough oil into a large cast iron skillet or Dutch oven to reach about 1 inch deep. Heat over medium heat until the oil reaches 350°F-375°F.

→ If you don’t have a thermometer, sprinkle a pinch of cornmeal into the oil. If it sizzles immediately, the oil is ready for frying.

Step 5: Fry in Batches

Carefully place a few tomato slices in the hot oil, leaving space between them so they don’t crowd the pan. Fry for about 3 minutes on the first side, until golden brown and crisp. Gently flip and cook the second side for another 2-3 minutes, until equally golden.

Transfer the fried tomatoes to a clean wire rack or paper towel-lined plate while you cook the remaining batches.

→ Keep an eye on the oil temperature between batches. If it gets too hot, the coating can burn before the tomatoes soften. If it cools down too much, the tomatoes will absorb excess oil and lose their crisp texture.

Step 6: Drain and Serve

As soon as the fried green tomatoes come out of the oil, sprinkle them with a little extra salt while they’re still hot. Let them drain briefly on a wire rack or paper towel-lined plate, then serve warm.

They’re delicious on their own, but even better with a side of remoulade sauce, ranch dressing, comeback sauce, or a drizzle of hot pepper jelly.

Air Fryer Method

For a lighter version with less oil, the air fryer does a nice job. Bread and chill the slices as written, then mist both sides well with oil. Air fry at 400°F for 8 to 10 minutes, flipping halfway, until golden and crisp. Keep them in a single layer so they crisp evenly.

Dipping Sauces and How to Serve

Fried green tomatoes are best served hot, right out of the skillet while the crust is still crisp. A cool, creamy dip is the classic move, and you have a few good options:

• Ranch. Cool and herby, the easy crowd-pleaser. Whisk up a quick batch with my Homemade Ranch Seasoning.
• Remoulade. The Southern route, tangy with a little kick. Try the one in my Shrimp Po’ Boy.
• Comeback sauce or spicy mayo. A quick stir-together when you want something with heat.
• Hot honey. A sweet-and-spicy drizzle if you are feeling a little different.

Set them out as a starter before a Southern supper, or serve them as a simple side next to almost anything.

Storage and Reheating

Fried green tomatoes are best the minute they come out of the oil, but leftovers are still useful.

To store: Let them cool completely, then keep them in an airtight container in the fridge for up to 2 days.

To reheat: Warm them in a 375°F oven or air fryer for a few minutes to crisp the coating back up. Skip the microwave, which leaves the crust soft.

Frequently Asked Questions

More Southern Favorites

• Southern Tomato Pie
• Corn Fritters
• Fried Cabbage
• Okra and Tomatoes