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    Fried Green Tomatoes Recipe

    Published July 9, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This tasty Fried Green Tomatoes Recipe uses buttermilk cornmeal breading and is fried until golden brown and tender. We love eating these from the pan and dipping them in a sauce as an appetizer.

    Being Italian, I adore tomatoes and try to incorporate them into as many dishes as possible. Some of my favorite ways to use them are in recipes like my Oven-Roasted Tomatoes or Pomodoro Sauce.

    fried green tomatoes on a cutting board


     

    Fried Green Tomatoes

    Fried green tomatoes consist of unripe green tomatoes dipped in batter and coated in a flour-cornmeal mixture and then fried. The breading helps to provide a lot of flavor to an otherwise bland tomato. In addition, frying the tomato softens it to be tender and delicious.

    While this is often considered a Southern specialty, it actually has Jewish immigrant roots, as it was found in recipes dating back to the 19th century. It didn’t really become popular in the South until the early 1990s. Maybe the movie Fried Green Tomatoes made it so well known.

    Ingredients and Substitutions

    fried green tomato ingredients
    • Tomatoes – You will need firm, in-season green, unripe tomatoes.
    • Buttermilk – Full-fat buttermilk is best for flavor. You can also use a reduced fat buttermilk.
    • Eggs – Large eggs chilled or at room temperature works perfectly.
    • Seasonings – I used paprika in the flour mixture and hot sauce in the buttermilk coating. Onion and garlic powder could also be added to the flour-cornmeal mixture.
    • Flour – Regular all-purpose flour works well. Bread flour can also be used.
    • Cornmeal – I like to use medium-ground corneal. However, finely ground or coarse can also be used.
    • Cornstarch – This is used to help make the batter extra fluffy.
    • Oil – Any neutral flavored oil like avocado will work.

    How to Make Fried Green Tomatoes

    Heat a large non-stick skillet halfway filled with oil over medium heat to get it to 350°.

    Core and thickly slice the tomatoes.

    slicing green tomatoes

    In a cake tin or large shallow bowl, whisk together the buttermilk, eggs, hot sauce, salt, and pepper to combine. Briefly set it to the side.

    mixing a batter

    In a separate cake tin or large shallow bowl, mix the flour, cornmeal, cornstarch, paprika, salt and pepper. Set it to the side.

    cornmeal and flour in a pie tin

    Next, dredge the tomato slices one or two at a time in the buttermilk mixture.

    dipping tomatoes in batter

    Drain off any excess and then completely coat it in the seasoned cornmeal mixture until it is covered on all sides.

    coating tomatoes in breading

    Add 4 to 5 breaded tomatoes to the hot pan of oil and cook for 2 to 3 minutes per side or until golden brown on each side.

    frying tomatoes

    Drain the fried tomatoes on paper towels to remove any excess oil.

    draining tomatoes

    Serve the tomatoes as is with an optional side of Cajun Remoulade or try it in a Fried Green Tomato Sandwich.

    fried tomatoes

    Make-Ahead and Storage

    Make-Ahead: These are meant to be eaten as soon as they’re done cooking. However, you can keep them over a rack on a sheet tray and in the oven at low temperatures (<200°)for up to 30 minutes.

    How to Store: Cover and store in the refrigerator for up to 3 days. They will not freeze well.

    How to Reheat: Add some oil to a large non-stick skillet over medium heat (about 350°), and re-fry the tomatoes for 2 to 3 minutes or until hot and crispy.

    Chef Billy Parisi

    Chef Notes + Tips

    • When coating the cornmeal mixture, once it’s placed in it, shake the bowl or cake tin to bring the additional cornmeal and flour over the top of the tomato and then press it down once it’s covered. This will help to coat the tomatoes.
    • When breading anything, use one hand for wet and the other for dry so that it doesn’t cake onto your hands.
    • If you don’t have a thermometer, sprinkle some flour-cornmeal mixture into the oil. If it fries and doesn’t burn, you can begin cooking.
    • While frying tomatoes, I usually begin coating the next batch in the buttermilk and cornmeal mixture.

    More Tomato Recipes

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    Let's Cook - Chef Billy Parisi

    Fried Green Tomatoes Recipe

    5 from 1 vote
    This tasty Fried Green Tomatoes Recipe uses buttermilk cornmeal breading and is fried until golden brown and tender.
    Servings: 4
    Prep Time: 20 minutes
    Cook Time: 20 minutes

    Ingredients 

    • avocado oil
    • 4 large thickly sliced green tomatoes
    • 1 cup full-fat buttermilk
    • 2 large eggs
    • 2 teaspoons hot sauce
    • ½ cup all-purpose flour
    • ½ cup cornstarch
    • 1 cup medium-ground cornmeal
    • 2 teaspoons paprika
    • coarse salt and fresh cracked pepper to taste

    Instructions

    • Heat a large non-stick skillet halfway filled with oil over medium heat to get it to 350°.
    • Core and thickly slice the tomatoes.
    • In a cake tin or large shallow bowl, whisk together the buttermilk, eggs, hot sauce, salt, and pepper to combine. Briefly set it to the side.
    • In a separate cake tin or large shallow bowl, mix the flour, cornmeal, cornstarch, paprika, salt and pepper. Set it to the side.
    • Next, dredge the tomato slices one or two at a time in the buttermilk mixture.
    • Drain off any excess and then completely coat it in the seasoned cornmeal mixture until it is covered on all sides.
    • Add 4 to 5 breaded tomatoes to the hot pan of oil and cook for 2 to 3 minutes per side or until golden brown on each side.
    • Drain the fried tomatoes on paper towels to remove any excess oil.
    • Serve the tomatoes with an optional side of Cajun Remoulade, or try it in a Fried Green Tomato Sandwich.

    Notes

    Make-Ahead: These are meant to be eaten as soon as they’re done cooking. However, you can keep them over a rack on a sheet tray and in the oven at low temperatures (<200°)for up to 30 minutes.
    How to Store: Cover and store in the refrigerator for up to 3 days. They will not freeze well.
    How to Reheat: Add some oil to a large non-stick skillet over medium heat (about 350°), and re-fry the tomatoes for 2 to 3 minutes or until hot and crispy.
    When coating the cornmeal mixture, once it’s placed in it, shake the bowl or cake tin to bring the additional cornmeal and flour over the top of the tomato and then press it down once it’s covered. This will help to coat the tomatoes.
    When breading anything, use one hand for wet and the other for dry so that it doesn’t cake onto your hands.
    If you don’t have a thermometer, sprinkle some flour-cornmeal mixture into the oil. If it fries and doesn’t burn, you can begin cooking.
    While frying tomatoes, I usually begin coating the next batch in the buttermilk and cornmeal mixture.

    Nutrition

    Calories: 165kcalCarbohydrates: 28gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 83mgSodium: 111mgPotassium: 360mgFiber: 3gSugar: 6gVitamin A: 1.419IUVitamin C: 30mgCalcium: 43mgIron: 2mg
    Course: Appetizer
    Cuisine: American, jewish