Fried green tomatoes are a classic Southern dish that brings a delightful crunch and tangy flavor to your table. This simple recipe transforms unripe tomatoes into a crispy, golden snack that’s perfect for dipping or pairing with your favorite meal. Whether you’re a seasoned cook or a beginner, this dish is sure to impress and satisfy your cravings for comfort food.
Ingredients
- 4 medium green tomatoes
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Vegetable oil for frying
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (approximately 3-4 slices) contains about 200 calories, 7g fat, 30g carbohydrates, and 3g protein. This is for one person.
Step-by-Step Cooking Process
- Wash and slice the green tomatoes into 1/4-inch thick slices.
- Place the tomato slices in a bowl and pour buttermilk over them. Let soak for 10 minutes.
- In a separate bowl, mix cornmeal, flour, salt, pepper, and paprika.
- Heat oil in a skillet over medium heat until hot.
- Remove tomato slices from buttermilk, allowing excess to drip off.
- Coat each slice in the cornmeal mixture, pressing lightly to adhere.
- Carefully place the coated slices in the hot oil, frying in batches to avoid overcrowding.
- Fry for about 3-4 minutes on each side until golden brown.
- Remove from oil and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Alternative Ingredients
You can substitute buttermilk with regular milk mixed with a teaspoon of vinegar for a similar tang. Additionally, use gluten-free flour and cornmeal for a gluten-free version.
Serving and Pairings
Fried green tomatoes are perfect as a side dish with fried chicken, or they can be served as an appetizer with ranch or remoulade sauce.
Storage and Reheating
Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to regain their crispiness. They can be frozen but may lose some texture upon reheating.
Cooking Mistakes
- Don’t skip soaking the tomatoes; it helps the coating stick.
- Ensure the oil is hot enough before frying for a crispy exterior.
- Avoid overcrowding the pan; fry in batches for even cooking.
- Don’t flip the tomatoes too soon; let them develop a crust first.
- Use a thermometer to maintain consistent oil temperature.
Helpful Tips
- Choose firm green tomatoes for the best texture.
- Experiment with spices in the coating for added flavor.
- Serve with a squeeze of lemon for a fresh taste.
- Try adding cheese to the coating for extra richness.
FAQs
Can I use ripe tomatoes instead of green?
While ripe tomatoes can be used, they will be softer and less tangy, which affects the texture and flavor of the dish. Green tomatoes provide the best results.
What oil is best for frying?
Vegetable oil or peanut oil works best due to their high smoke points and neutral flavors, allowing the tomatoes to shine.
How can I make them spicier?
Add cayenne pepper or crushed red pepper flakes to the cornmeal mixture for an added kick.
Can this recipe be made vegan?
Yes! Use a plant-based milk and egg replacement for the buttermilk, and follow the same steps.
What dipping sauces pair well?
Ranch dressing, remoulade, or a spicy aioli are excellent choices for dipping fried green tomatoes.
Conclusion
Fried green tomatoes are a delightful treat that showcases the unique flavor of unripe tomatoes. With their crispy exterior and tender inside, they make an excellent addition to any meal or a satisfying snack on their own. Enjoy this classic dish and gather around the table to share the experience with friends and family!

Fried Green Tomatoes Recipe
Ingredients
- 4 medium green tomatoes
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Vegetable oil for frying
Instructions
- Wash and slice the green tomatoes into 1/4-inch thick slices.
- Place the tomato slices in a bowl and pour buttermilk over them. Let soak for 10 minutes.
- In a separate bowl, mix cornmeal, flour, salt, pepper, and paprika.
- Heat oil in a skillet over medium heat until hot.
- Remove tomato slices from buttermilk, allowing excess to drip off.
- Coat each slice in the cornmeal mixture, pressing lightly to adhere.
- Carefully place the coated slices in the hot oil, frying in batches.
- Fry for about 3-4 minutes on each side until golden brown.
- Remove from oil and drain on paper towels.
- Serve hot with your favorite dipping sauce.