A Southern Favorite Made with Green Tomatoes

Have you ever walked into a farmers’ market or grocery store, spotted a basket of green tomatoes, and wondered why anyone would buy tomatoes that aren’t ripe yet? Well, in the South, we know exactly what to do with them. Those firm green tomatoes can become something extra special—Southern Fried Green Tomatoes.

Green tomatoes are often overlooked because we usually wait for them to turn red. But somewhere along the way, someone had the brilliant idea to pick them green, slice them, coat them in a crispy breading, and fry them until golden brown. The result is something completely different: crispy on the outside, tender and slightly tangy inside.

It’s another one of those Southern recipes that is easy to make, satisfying to eat, and can be served in more ways than you might imagine—nothing complicated—just Southern simplicity at its best.

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What Are Fried Green Tomatoes?

Fried green tomatoes are slices of unripe tomatoes that are coated and fried until golden and crispy. They can be served as an appetizer, snack, or side dish.

Unlike ripe tomatoes, green tomatoes are firm, less sweet, and slightly tart. Their firmness makes them perfect for frying because they hold their shape while cooking.

Fried green tomatoes have been enjoyed for generations and are especially associated with Southern cooking. Their crispy exterior and tender, tangy center make them a delicious way to enjoy tomatoes before they are fully ripe.

Why You’ll Love This Recipe For Southern Fried Green Tomatoes

There is something special about the combination of a crispy coating and a tender, tangy tomato. Fried green tomatoes are comforting, flavorful, and surprisingly easy to make.

Here’s why they deserve a place on your table:

• Crispy texture – The golden coating gives you a satisfying crunch with every bite.
• Tangy flavor – Green tomatoes have a natural tartness that makes them especially delicious when fried.
• Simple ingredients – You probably already have most of what you need in your kitchen.
• Quick to prepare – Slice, coat, and fry. It’s that easy.
• A great use for garden tomatoes – Don’t let those green tomatoes go to waste.
• Versatile – Serve them as a side dish, appetizer, snack, or sandwich topper.
• No complicated techniques – Even beginning cooks can make a delicious batch.

Are you a beginning cook and unsure where to start your cooking adventure? My Kitchen Confidence Series is here to help, with practical tips and simple instructions to help you feel more confident in the kitchen.

Ingredients You’ll Need

To make fried green tomatoes, you’ll start with firm, completely green tomatoes. You’ll also need a few simple ingredients for the coating.

Depending on the recipe, you’ll need:

• Salt
• Black pepper
• Cornmeal ( I like to use fine frind cornmeal)
• All-purpose flour
• Egg
• Buttermilk or whole milk
• Cooking oil

Growing up in the South, I was taught to use a simple combination of flour and cornmeal when frying green tomatoes. That’s the traditional coating I’m using for this recipe.

Somewhere along the way, though, I was introduced to cracker meal, and it became my personal favorite for frying vegetables, meats, and seafood. It fries up crisp and golden every time, so feel free to substitute cracker meal for the cornmeal and flour if you’d like to give it a try.

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How to Make Southern Fried Green Tomatoes

You’ll be surprised at just how easy fried green tomatoes are to make. Once your tomatoes are sliced and your coating is prepared, the rest comes together quickly.

Slice the Tomatoes

Start with firm green tomatoes and slice them about ¼-inch thick. Try to keep the slices as uniform as possible so they cook evenly.

Prepare the Coating

Combine your flour, cornmeal or cracker meal, salt, and pepper in a shallow dish.

Prepare the Egg Wash

Whisk the eggs with buttermilk to create a simple egg wash. If you prefer, you can use whole milk instead.

Coat the Tomatoes

Dip each tomato slice into the dry coating, then into the egg wash, and finally back into the dry coating. This second coating gives the tomatoes an extra-crispy crust.

Fry Until Golden

Heat your oil to 375°F. Vegetable oil or peanut oil works well for frying. Carefully place the coated tomato slices into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy on both sides.

A cooking thermometer helps keep the oil at the proper temperature.

Drain and Serve

Remove the fried tomatoes from the oil and place them on a cooling rack set over a baking sheet. This allows excess oil to drain while helping the crispy coating to stay crisp.

Serve them hot with ranch dressing, remoulade, or your favorite dipping sauce.

Bonus Tip: Freeze Before Frying

If you want to prepare them ahead of time, you can freeze the battered tomato slices before frying. This makes it easy to have them ready for cooking later.

Tips for Crispy Fried Green Tomatoes

A few simple tips can make the difference between crispy, golden tomatoes and soggy ones.

• Choose firm, completely green tomatoes. They should feel solid when you gently press them.
• Don’t slice them too thin. About ¼-inch slices work well and hold their shape during frying.
• Double dredge. Coating the tomatoes twice gives you a thicker, crunchier crust.
• Don’t overcrowd the skillet. Fry in smaller batches so the oil temperature stays hot.
• Keep the oil temperature steady. If the oil isn’t hot enough, the tomatoes can absorb too much oil and become greasy.
• Drain properly. A cooling rack set over a baking sheet allows excess oil to drain without making the bottom of the tomatoes soggy.

Remember, whenever you’re frying food, overcrowding the pan can cause the oil temperature to drop. For the crispiest results, give your tomatoes plenty of room and fry them in smaller batches.

What to Serve with Southern Fried Green Tomatoes

This is where you can have a little fun because there are so many ways to serve fried green tomatoes. They make a wonderful side dish, appetizer, or snack, and you can even put them on a sandwich. Think BLT with fried green tomatoes!

I recently went to dinner with a friend at a seafood restaurant in our area. The menu featured fried green tomatoes topped with fried crawfish tails and a creamy Cajun sauce as an appetizer. We tried them and loved them! I remember thinking that the next time I ordered them, I might just make that appetizer my meal.

Here are a few more ways to serve fried green tomatoes:

• Fried chicken
• Southern vegetables
• Cornbread
• Burgers or sandwiches
• Salads
• As an appetizer with ranch or remoulade
• Alongside your favorite seafood

And honestly, fried green tomatoes are pretty darn good right out of the frying pan with no adornments at all.

Let’s Get Frying!

Now that you know how easy they are to make, it’s time to heat the skillet. Grab those firm green tomatoes and let’s make a batch of crispy Southern Fried Green Tomatoes.

Print

Southern Fried Green Tomatoes

Turn firm green tomatoes into a crispy Southern Favorite! This easy Southern Fried Green Tomato recipe is perfect as an appetizer, snack, or side dish.

Course appetizer, snack, side dish,

Cuisine American Southern

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings (2 slices each)

Calories 379kcal

Author Blissful Foods Plus

Equipment

• 1 cast iron skillet
• 2 shallow bowls
• 1 sharp knife
• 1 whisk
• 1 serving platter

Ingredients

• ½ cup all-purpose flour
• ½ cup cornmeal
• 1 tsp salt
• ½ tsp black pepper
• 1 large egg
• ½ cup buttermilk
• 3 firm large green tomatoes (sliced 1/4 inch slices
• vegetable oil

Instructions

• Slice: 3 green tomatoes into 1/4-inch slices and set aside.
• Dredging station: Set out two shallow bowls; pie pans work well. In the first pan, whisk together the flour, cornmeal, salt, and pepper. In the second pan, whisk together the large egg and buttermilk.
• Batter tomatoes: Coat each tomato slice individually in the dry mixture, tapping off any excess. Then dip each one into the egg mixture before dredging it in the dry mixture again, patting it to ensure an even coating. This method is known as double dredging. Place the coated slices on a platter and repeat the process for each tomato slice.
• Frying: Pour 1 inch of vegetable oil into a large cast-iron skillet. Heat the oil over medium-high heat until it reaches 375℉. Once the oil is hot, fry the tomatoes in small batches until golden brown on both sides, which should take approximately about-3 minutes per side. Be sure not to overcrowd the pan, as this can cause the temperature to drop. After cooking, transfer the tomatoes to a cooling rack set over a baking sheet to drain.
• Serve: Immediately serve with ranch dressing or one of your favorite dipping sauces.
• Variations: Salt and pepper are the basic seasonings I was taught to use. However, feel free to experiment with any flavor combinations you love. When serving fried green tomatoes as an appetizer, consider offering different dipping sauces as well. Over the years, I have changed up my approach. Don’t limit yourself to serving fried green tomatoes only as an appetizer or snack; they can also be added to a sandwich—think BLT—or used as a topping on a salad.

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Notes

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Nutrition

Serving: 6g | Calories: 379kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 433mg | Potassium: 353mg | Fiber: 3g | Sugar: 8g

A Few Final Thoughts

Southern cooks have a wonderful way of taking simple ingredients and turning them into something worth gathering around the table for. Fried green tomatoes are a perfect example.

So the next time you see a basket of green tomatoes, grab a few. Don’t wait for them all to turn red. Now you know how to turn those firm, tangy tomatoes into a crispy appetizer, a tasty snack, a sandwich topper, or a delicious side dish.

Sometimes the best things come from enjoying a tomato before it’s quite ready.

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The post Southern Fried Green Tomatoes: Crispy, Tangy & Delicious appeared first on Blissful Foods Plus.