 Fried Green Tomatoes Recipe
Fried Green Tomatoes are made from firm, unripe tomatoes coated in seasoned cornmeal and fried until golden and crispy.
Ingredient
For the tomatoes:
- 3–4 large green (unripe) tomatoes
- Salt (for sweating slices)
For coating:
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup buttermilk (or milk)
- 1 cup cornmeal (fine or medium grind)
- ½ cup breadcrumbs (optional for extra crunch)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
For frying:
- Vegetable oil (or peanut oil), enough for shallow frying
Instructions
1. Prepare the tomatoes
- Wash and slice tomatoes into ½-inch thick rounds
- Lightly sprinkle salt on both sides
- Place on paper towels for 10–15 minutes to remove excess moisture
2. Set up breading station
Prepare 3 bowls:
- Bowl 1: Flour
- Bowl 2: Beaten eggs + buttermilk
- Bowl 3: Cornmeal + breadcrumbs + spices
3. Coat the tomatoes
- Dredge each slice in flour
- Dip into egg-buttermilk mixture
- Coat thoroughly in cornmeal mixture
- Press lightly so coating sticks well
4. Fry
- Heat oil in a skillet over medium heat (about 350°F / 175°C)
- Fry tomato slices 2–3 minutes per side
- Cook until golden brown and crispy
- Do not overcrowd the pan
5. Drain & serve
- Place on paper towels to remove excess oil
- Serve hot and crispy
Serving ideas
- Ranch dressing
- Spicy mayo
- Remoulade sauce
- As a sandwich topping or side dish
Pro Tips
- Use firm, bright green tomatoes (not ripe ones)
- Don’t skip salting—it prevents sogginess
- Keep oil temperature steady for maximum crispiness
- Add cayenne pepper if you want a spicy kick