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Square side shot of a plate of southern fried green tomatoes.
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Fried Green Tomatoes Recipe

You don't have to wait for your next restaurant meal to enjoy a Southern Fried Green Tomatoes recipe this season.
Course Lunch or Dinner, Side Dish
Cuisine Southern
Keyword fried green tomatoes recipe, southern fried green tomatoes
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 40 minutes
Servings 4 people
Calories 395kcal
Author Blair Lonergan

Ingredients

  • 2 green tomatoes
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt, plus more to taste at the end
  • ¼ teaspoon black pepper, plus more to taste at the end
  • 1 large egg, lightly beaten
  • ¼ cup buttermilk or cream
  • 1 cup cornmeal (I use yellow cornmeal)
  • Vegetable oil, canola oil, or peanut oil, for frying

Instructions

  • Slice tomatoes into ½-inch thick slices.
    Sliced green tomatoes on a wooden cutting board.
  • Set out three shallow bowls. In the first, whisk together flour, salt, and pepper. In the second bowl, whisk together the egg and buttermilk. Place the cornmeal in the third.
    Three bowls for dredging green tomatoes.
  • 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.
    Green tomatoes coated in cornmeal before frying.
  • 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 350°F. Without crowding the skillet, fry tomatoes in batches until golden brown on one side (about 3 minutes). Gently turn, and continue cooking until golden on the other side.
    Frying green tomatoes in a cast iron skillet.
  • Remove to a paper towel-lined tray, season with salt and pepper, and serve immediately.
    Draining fried green tomatoes on paper towels.

Notes

    • I slice 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.
    • Chill the breaded tomato slices for 15-30 minutes before frying. This helps the coating dry and adhere to the tomatoes.
    • Keep the oil at about 350°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.
    • 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 fry subsequent batches, place the tomatoes on a baking sheet and keep in a 200°F oven until ready to serve.

Nutrition

Serving: 1/4 of the recipe | Calories: 395kcal | Carbohydrates: 30g | Protein: 5g | Fat: 29g | Saturated Fat: 23g | Cholesterol: 21mg | Sodium: 170mg | Potassium: 216mg | Fiber: 3g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 2mg