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Square side shot of Southern fried green tomatoes on a plate.
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Southern Fried Green Tomatoes

Crispy fried green tomatoes with a golden buttermilk and cornmeal crust and a tangy, tender bite inside. They fry up in a cast iron skillet in about 30 minutes and make a perfect Southern appetizer or side. Serve them hot with ranch or remoulade for dipping.
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine American, Southern
Keyword fried green tomatoes recipe, how to fry green tomatoes, southern fried green tomatoes
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 40 minutes
Servings 4 people
Calories 219kcal
Author Blair Lonergan

Ingredients

  • 2 large firm green tomatoes
  • ¾ cup all-purpose flour, divided
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup yellow cornmeal
  • Vegetable, canola, or peanut oil, for frying
  • Optional: pinch of paprika or cayenne for the coating
  • Optional, for serving: ranch dressing or remoulade sauce

Instructions

  • Slice the tomatoes into 1/2-inch rounds. Choose firm, unripe green tomatoes so the slices hold their shape.
    Slicing green tomatoes on a cutting board.
  • Set out three shallow bowls. In the first, whisk 1/2 cup of the flour with 1/4 teaspoon salt and 1/8 teaspoon pepper.
    The flour dredge in a bowl.
  • In the second, whisk the egg and buttermilk.
    Mixing the egg and buttermilk mixture.
  • In the third, stir together the cornmeal, the remaining 1/4 cup flour, and the remaining salt and pepper.
    Preparing the cornmeal dredge.
  • Working one slice at a time, dredge in the flour, dip in the egg mixture and let the excess drip off, then coat in the cornmeal mixture.
    Coating the tomato slice in the cornmeal dredge.
  • Set on a wire rack over a baking sheet and refrigerate 15 to 30 minutes to help the coating stick.
    Drying the coated tomato slices on a wire rack.
  • Pour oil into a large cast iron skillet or Dutch oven to a depth of about 1 inch. Heat over medium to 350°F - 375°F.
  • Working in batches and without crowding the pan, fry the slices until golden and crisp on the first side, about 3 minutes, then flip gently and cook until golden on the second side.
    Frying the tomato slices in a skillet.
  • Transfer to a paper-towel-lined plate, season lightly with salt, and serve hot. Add ranch or remoulade for dipping if you like.
    Horizontal overhead shot of fried green tomatoes on a plate with a side of creamy remoulade sauce.

Notes

  • Pick firm tomatoes. Soft, ripening ones turn mushy in the oil.
  • Do not skip the chill. The fridge rest in step 3 is what keeps the coating from sliding off.
  • Watch the oil temperature. Keep it between 350°F and 375°F, adjusting the heat between batches as needed.
  • Air fryer option. Mist breaded, chilled slices with oil and air fry at 400°F for 8 to 10 minutes, flipping halfway.
  • Cornbread mix shortcut. A dry mix can stand in for the cornmeal-and-flour coating for a slightly sweeter crust.
  • Serve right away. Reheat leftovers in a 375°F oven or air fryer to bring back the crunch.

Nutrition

Serving: 1/4 of the recipe (not including oil absorbed) | Calories: 219kcal | Carbohydrates: 39g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 353mg | Potassium: 334mg | Fiber: 4g | Sugar: 6g | Vitamin A: 702IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 2mg