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You don’t have to wait for your next restaurant meal to enjoy a Southern Fried Green Tomatoes recipe this season. You can easily prepare the classic dish at home in just minutes! Crispy fried tomatoes are a delicious side dish with a creamy buttermilk dipping sauce, or a perfect addition to sandwiches, burgers, and salads. Get them while you can, because the season will fly by!
While juicy, red ripe tomatoes are a true summertime treat, don’t overlook the stubborn green tomatoes lurking in your garden. Anyone from the South knows that the green tomatoes are equally valuable in their own right — all they need is buttermilk, cornmeal and a hot frying pan!
What are Fried Green Tomatoes?
Fried Green Tomatoes are a popular side dish in Southern cuisine. Yes, they are actually regular unripe (green) tomatoes! The firm tomatoes are thinly sliced, dipped in buttermilk, coated in cornmeal, and then fried in shallow oil.
The dish become incredibly popular thanks to author and Alabama native, Fannie Flagg. In 1987, Flagg published the novel Fried Green Tomatoes, which would later be adapted into a popular movie starring famous actresses like Kathy Bates, Jessica Tandy, Mary Stuart Masterson, and Mary Louise Parker.
The Best Tomatoes for a Fried Green Tomatoes Recipe:
When shopping for green tomatoes to use for frying, look for very firm unripe tomatoes. The particular variety is not as important as the firmness of the tomato, so any good beefsteak will yield delicious results. If you are picking them from your garden, make sure to pick fully-grown, firm tomatoes before they ripen and turn red.
Green tomatoes used for frying are not the same as tomatillos (which also happen to have a green appearance).
When are Fried Green Tomatoes in Season?
Fried green tomatoes are a classic summertime dish, prepared when tomatoes are ripening on the vine. In the South, where tomatoes can turn green as early as May or June, fried green tomatoes are enjoyed all season long. In the North, green tomatoes are popular in the late summer and early fall, just before the peak of the tomato harvest.
Where to Buy Green Tomatoes:
Since green tomatoes are just unripe tomatoes, it may be difficult to find them in traditional grocery stores. You can check with shops like Trader Joe’s or Whole Foods, but I typically buy green tomatoes at the farmer’s market or from my neighbors who have abundant gardens. They know that I love green tomatoes for frying, so they usually notify me as soon as they’re available. Of course, you can also plant your own garden and enjoy freshly-picked green tomatoes all season long!
What do Fried Green Tomatoes taste like?
The firm texture of the green tomatoes holds up well in the frying process, while the tart taste of the tomato pairs beautifully with the crispy coating and a creamy dipping sauce. The tomatoes don’t have a strong sour flavor, but more of a tender, mild bite.
How to Make a Fried Green Tomatoes Recipe:
A fried green tomatoes recipe is a staple at many restaurants in the South; however, they are incredibly easy to prepare at home. You don’t need any fancy equipment or any special ingredients. The tomatoes cook quickly, too, so you won’t be slaving over a hot stove for very long!
Ingredients:
- Green tomatoes
- Flour
- Salt and pepper
- Egg
- Buttermilk
- Cornmeal
- Oil for frying
What type of oil for this Fried Green Tomatoes Recipe?
You want a neutral oil with a high smoke point, so vegetable oil, canola oil and peanut oil are all good options.
Step 1: Slice
Thinly slice the tomatoes. I keep the tomatoes about ½-inch thick because they’re sturdier and easier to work with; however, you can slice them as thin as ¼-inch if you prefer.
Step 2: Dredge
One at a time, dip the tomato slices in seasoned flour, then into the egg and buttermilk mixture, and finally dredge in cornmeal.
Step 3: Chill
Place the tomatoes on a wire rack on top of a baking sheet and refrigerate for 15-30 minutes. This will help the coating dry and adhere to the tomatoes.
Step 4: Fry
Working in batches, fry the tomatoes in about 1 inch of oil for about 3 minutes on one side, and a couple more minutes on the other side. You’ll know they’re done when the outside is golden brown.
What temperature for the oil?
It’s important to keep the oil at about 325 degrees F. A deep-fry or candy thermometer is helpful so that you know when to adjust the heat. If the oil is too hot, the tomatoes will burn; if the oil is too cool, the tomatoes will absorb too much oil while cooking and will have an oily taste and texture.
Step 5: Drain
Transfer the fried tomatoes to a paper towel-lined tray, season with salt and pepper, and serve immediately.
What to serve with Fried Green Tomatoes:
This fried green tomatoes recipe works well as an appetizer, side dish, or main dish. Here are a few ways to enjoy your crispy tomatoes:
- On a platter with a creamy dipping sauce (see suggestions below). If serving the tomatoes as a vegetarian entree, pair them with biscuits, rice, macaroni and cheese, pasta salad, green salad, fruit salad, dinner rolls or cornbread.
- Fried Green Tomato Sandwich with Pimento Cheese: My mom taught me this delicious combination! Make a sandwich with the fried green tomatoes, pimento cheese, lettuce, mayo and bacon. SO GOOD!
- Fried Green Tomato BLT: Another sandwich option, use the fried green tomato as the “T” in a B.L.T. Spread mayonnaise on the bread and sandwich with the green tomatoes, crispy bacon, and fresh lettuce.
- On Burgers: Top a grilled hamburger with lettuce and a fried green tomato!
- For Breakfast or Brunch: Pair the tomatoes with eggs and bacon for a hearty weekend meal.
- As a side dish with other summertime favorites like grilled chicken, grilled salmon, steak, or pork chops.
Southern-Inspired Dinners to Serve with this Fried Green Tomatoes Recipe:
- Crock Pot Ribs
- Southern Chicken Salad
- Pulled Pork or Pulled BBQ Chicken
- Lemonade Chicken
- Shrimp and Grits
- Mississippi Roasted Pork Shoulder
- Sweet Heat Southern Glazed Salmon
- Southern Fried Catfish
- Oven BBQ Chicken Breast
- Shrimp Creole
- Mississippi Pot Roast
Fried Green Tomatoes Sauce:
Fried Green Tomatoes are often served with a creamy dip. Here are a few options that pair nicely with the crispy tomatoes:
- Buttermilk Dressing: a great way to use up the extra buttermilk in your fridge. Make a big batch and use the dressing on salads, too!
- Sour Cream Dijon Sauce: stir together equal parts mayonnaise and sour cream, add a dollop of Dijon and some fresh herbs, if desired.
- Remoulade Sauce: stir together mayonnaise, lemon juice, mustard, paprika, hot sauce, and garlic. For a sweet touch, add some ketchup!
- Ranch: when all else fails, Ranch dressing is still delicious!
Preparation and Storage Tips:
- The tomatoes are best when served warm, straight from the skillet.
- Season with salt and pepper as soon as the hot tomatoes come out of the skillet (this will help the seasoning actually adhere to the tomatoes).
- To keep the tomatoes warm while you cook subsequent batches, place the tomatoes on a baking sheet and keep in a 200 degree F oven until ready to serve.
- While I recommend serving the tomatoes immediately, you can keep leftovers in an airtight container in the refrigerator for 3-4 days. They do not freeze well.
- To reheat fried green tomatoes, place in a 350 degree F oven or toaster oven for 5-10 minutes, or until heated through and crispy.
More tomato recipes that you might enjoy:
Fried Green Tomatoes Recipe
Ingredients
- 2 green tomatoes
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg, lightly beaten
- ¼ cup buttermilk or cream
- 1 cup yellow cornmeal
- Vegetable oil, canola oil, or peanut oil, for frying
Instructions
- Slice tomatoes into ½ -inch thick slices. In a shallow dish, mix together flour, salt and pepper. Place the egg and buttermilk in a separate shallow dish, and the cornmeal in a third dish.
- One at a time, dip the tomato slices in the flour mixture, then into the egg mixture (shake off the excess), and then dredge in cornmeal. Place on a wire rack on top of a baking sheet and refrigerate for 15-30 minutes.
- Pour oil in a cast iron skillet or Dutch oven to a depth of about 1 inch. Heat oil over medium heat to a temperature of about 325 degrees F. Without crowding the skillet, fry tomatoes in batches until golden brown on one side (about 3 minutes). Then gently turn and continue cooking until golden on the other side. Remove to a paper towel-lined tray, season with salt and pepper, and serve immediately.
Notes
- The tomatoes are best when served warm, straight from the skillet.
- Nutrition information is merely an estimate and will vary greatly depending on how much flour, egg and cornmeal adhere to each slice of tomato, and how much oil is absorbed by each tomato in the frying process.
- Season with salt and pepper as soon as the hot tomatoes come out of the skillet (this will help the seasoning actually adhere to the tomatoes).
- To keep the tomatoes warm while you cook subsequent batches, place the tomatoes on a baking sheet and keep in a 200 degree F oven until ready to serve.
- While I recommend serving the tomatoes immediately, you can keep leftovers in an airtight container in the refrigerator for 3-4 days. They do not freeze well.
- To reheat fried green tomatoes, place in a 350 degree F oven or toaster oven for 5-10 minutes, or until heated through and crispy.
