Fried Green Tomatoes are one of those things you crave the second you spot firm green tomatoes at the store or in your garden. Maybe you have a few tomatoes that refuse to turn red, or maybe you just want something crispy and salty that feels like a snack and a side dish at the same time. I started making these after a summer where my plants went wild and I needed a fun way to use the stubborn ones. The first batch disappeared so fast I barely got my own plate. If you have ever wondered how people get that crunchy coating without the tomatoes turning mushy, you are in the right place.
Fried Green Tomatoes Video Tutorial
If you are the kind of person who likes to see it once before you do it, a quick video tutorial helps a lot. The big thing you want to notice is the texture at each step: the tomato slices look dry on the outside before they hit the coating, the breading looks thick and a little shaggy, and the oil bubbles gently instead of raging like a deep fryer at a county fair.
I also recommend watching for color cues. You are not cooking the tomato until it is soft like a red one. You are mostly crisping the coating and warming the inside just enough so it tastes juicy and tangy.
While you are here, if you like classic Southern comfort food, I keep a running list of favorites on my blog, like easy Southern side dishes that pair perfectly with anything fried.
Ingredients to Make Fried Green Tomatoes
Let us keep this simple and doable. You do not need fancy stuff, but you do need the basics in the right balance. The tomatoes should be green and firm, not half ripe and squishy. Those softer ones tend to slide around and can make the coating fall off.
- Green tomatoes, sliced about 1 quarter inch thick
- Salt and black pepper
- All purpose flour
- Eggs
- Buttermilk (or regular milk with a splash of lemon juice)
- Cornmeal for crunch
- Bread crumbs (optional, but I like the extra crisp)
- Paprika or Cajun seasoning (optional, but fun)
- Oil for frying, like vegetable, canola, or peanut oil
I usually do a half cornmeal and half bread crumb mix because it gives you that crispy bite without feeling too gritty. If you are a cornmeal purist, go all cornmeal. If you want a lighter crunch, do more bread crumbs. There is no food police here.
Quick side note: if you are wondering what to do with the rest of the bag of cornmeal, check out my everyday skillet cornbread because it is basically made for nights like this.
How to Make Fried Green Tomatoes
This is my no stress method. It is the one I use when friends are over and I want something hot and snacky on the table fast. Once you do it once, it becomes second nature.
Step by step directions
- Slice the green tomatoes and lay them on paper towels. Sprinkle both sides with salt and let them sit for about 10 minutes. This helps pull out extra moisture.
- Set up three shallow bowls: one with flour, one with beaten eggs plus buttermilk, and one with cornmeal mixed with bread crumbs and your seasonings.
- Pat the tomato slices dry again. Then coat each slice in flour, dip in the egg mixture, then press into the cornmeal mix. Press a little so it sticks.
- Heat about 1 quarter inch of oil in a skillet over medium to medium high heat. When a little crumb sizzles right away, you are ready.
- Fry in batches. Do not crowd the pan. Cook about 2 to 3 minutes per side until golden and crisp.
- Move to a rack or paper towels and sprinkle with a tiny pinch of salt while they are still hot.
I like serving Fried Green Tomatoes right away, while they are still crackly and warm. The smell alone gets people hovering near the stove. If you want a dipping sauce, a quick comeback sauce or spicy mayo is perfect. I have a simple version on my quick comeback sauce recipe page, and it takes like two minutes to stir together.
“I tried this exactly as written and the coating stayed on perfectly. Crunchy outside, tangy inside, and my kids ate them like chips.”
Recipe Tips
These are the little things that make your batch go from okay to wow, why did I not make a double batch?
Pick the right tomatoes
Firm is everything. If the tomato gives a lot when you squeeze it, save it for something else. The best ones feel solid and heavy for their size.
Keep your coating from sliding off
Dry the slices, flour them first, and press the final coating in gently. Also, once they are coated, let them sit for a couple minutes on a plate while your oil finishes heating. That tiny rest helps the coating set.
Get the oil temperature in the sweet spot
Too hot and the outside burns before the inside warms. Too cool and the coating soaks up oil and gets sad. I stay around medium to medium high and adjust as I go. If your first batch is too dark, turn it down a bit before the next round.
If you are building a whole Southern style meal, these go great next to grilled chicken or sandwiches. I also love them with something fresh and crunchy on the side. My go to is this simple vinegar slaw because the tang cuts through the fried goodness.
How to Store & Reheat Southern Fried Green Tomatoes
Let me be real: Fried Green Tomatoes are best right out of the pan. But if you have leftovers, you can still bring them back to life.
Storing leftovers
Let them cool completely first, then store in an airtight container in the fridge. I like putting a paper towel in the container to help catch extra moisture. They are best within 2 days.
Reheating so they stay crisp
Skip the microwave if you can. It makes them soft. Instead:
Oven method: Place on a baking sheet at 400 degrees F for about 8 to 12 minutes, flipping once.
Air fryer method: 375 degrees F for 4 to 6 minutes, depending on thickness.
Skillet method: A quick re crisp in a dry skillet over medium heat works surprisingly well.
If you want to prep ahead for a party, you can slice and salt the tomatoes earlier in the day, then pat dry and bread right before frying. I do not recommend breading hours in advance because the coating can get gummy.
Common Questions
Do I have to use buttermilk?
Nope. Buttermilk adds a little tang and helps the coating cling. If you do not have it, regular milk works fine, or make a quick substitute with milk plus a splash of lemon juice or vinegar.
Can I bake Fried Green Tomatoes instead of frying?
You can, but they will not be quite as crunchy. If you bake them, spray the tops with oil and use a hot oven, around 425 degrees F, flipping halfway.
Why are my tomatoes mushy?
Usually the slices are too thin or the tomatoes are too ripe. Also, if the oil is not hot enough, they sit longer and soften more.
What is the best oil to use?
I use vegetable or canola oil because they are easy and neutral. Peanut oil is great too if you have it and no allergy concerns.
Can I make them gluten free?
Yes. Swap the flour for a gluten free blend and use gluten free bread crumbs, or do straight cornmeal for the outer coating.
A crispy Southern favorite worth making at home
If you have never tried Fried Green Tomatoes at home, this is your sign to go for it. Once you get the hang of the simple coating and steady heat, you will be turning out crunchy, tangy slices like it is nothing. If you want to dig deeper into the backstory, Fried Green Tomatoes – Wikipedia is a fun read, and if you are in the mood for a cozy movie night after dinner, Fried Green Tomatoes (1991) – IMDb is a classic. For more recipe comparisons, you can peek at Fried Green Tomatoes Recipe – Grandbaby Cakes, Perfect Fried Green Tomatoes Recipe – Allrecipes, or Fried Green Tomatoes – Simply Recipes and see how other cooks do it. Now grab those green tomatoes, heat up that skillet, and treat yourself to a batch while they are hot.
Fried Green Tomatoes
A crispy Southern favorite made with firm green tomatoes, coated and fried to perfection.Ingredients
Method
Preparation- Slice the green tomatoes and lay them on paper towels. Sprinkle both sides with salt and let them sit for about 10 minutes.
- Set up three shallow bowls: one with flour, one with beaten eggs plus buttermilk, and one with cornmeal mixed with bread crumbs and seasonings.
- Pat the tomato slices dry again. Coat each slice in flour, dip in the egg mixture, then press into the cornmeal mix.
Cooking- Heat about 1 quarter inch of oil in a skillet over medium to medium-high heat.
- Fry in batches for about 2 to 3 minutes per side until golden and crisp.
- Move to a rack or paper towels and sprinkle with a tiny pinch of salt while they are still hot.
Notes
Reheat using the oven or air fryer to maintain crispiness. Serve with a dipping sauce like comeback sauce or spicy mayo.
If you are the kind of person who likes to see it once before you do it, a quick video tutorial helps a lot. The big thing you want to notice is the texture at each step: the tomato slices look dry on the outside before they hit the coating, the breading looks thick and a little shaggy, and the oil bubbles gently instead of raging like a deep fryer at a county fair.
I also recommend watching for color cues. You are not cooking the tomato until it is soft like a red one. You are mostly crisping the coating and warming the inside just enough so it tastes juicy and tangy.
While you are here, if you like classic Southern comfort food, I keep a running list of favorites on my blog, like easy Southern side dishes that pair perfectly with anything fried.
Ingredients to Make Fried Green Tomatoes
Let us keep this simple and doable. You do not need fancy stuff, but you do need the basics in the right balance. The tomatoes should be green and firm, not half ripe and squishy. Those softer ones tend to slide around and can make the coating fall off.
- Green tomatoes, sliced about 1 quarter inch thick
- Salt and black pepper
- All purpose flour
- Eggs
- Buttermilk (or regular milk with a splash of lemon juice)
- Cornmeal for crunch
- Bread crumbs (optional, but I like the extra crisp)
- Paprika or Cajun seasoning (optional, but fun)
- Oil for frying, like vegetable, canola, or peanut oil
I usually do a half cornmeal and half bread crumb mix because it gives you that crispy bite without feeling too gritty. If you are a cornmeal purist, go all cornmeal. If you want a lighter crunch, do more bread crumbs. There is no food police here.
Quick side note: if you are wondering what to do with the rest of the bag of cornmeal, check out my everyday skillet cornbread because it is basically made for nights like this.
How to Make Fried Green Tomatoes
This is my no stress method. It is the one I use when friends are over and I want something hot and snacky on the table fast. Once you do it once, it becomes second nature.
Step by step directions
- Slice the green tomatoes and lay them on paper towels. Sprinkle both sides with salt and let them sit for about 10 minutes. This helps pull out extra moisture.
- Set up three shallow bowls: one with flour, one with beaten eggs plus buttermilk, and one with cornmeal mixed with bread crumbs and your seasonings.
- Pat the tomato slices dry again. Then coat each slice in flour, dip in the egg mixture, then press into the cornmeal mix. Press a little so it sticks.
- Heat about 1 quarter inch of oil in a skillet over medium to medium high heat. When a little crumb sizzles right away, you are ready.
- Fry in batches. Do not crowd the pan. Cook about 2 to 3 minutes per side until golden and crisp.
- Move to a rack or paper towels and sprinkle with a tiny pinch of salt while they are still hot.
I like serving Fried Green Tomatoes right away, while they are still crackly and warm. The smell alone gets people hovering near the stove. If you want a dipping sauce, a quick comeback sauce or spicy mayo is perfect. I have a simple version on my quick comeback sauce recipe page, and it takes like two minutes to stir together.
“I tried this exactly as written and the coating stayed on perfectly. Crunchy outside, tangy inside, and my kids ate them like chips.”
Recipe Tips
These are the little things that make your batch go from okay to wow, why did I not make a double batch?
Pick the right tomatoes
Firm is everything. If the tomato gives a lot when you squeeze it, save it for something else. The best ones feel solid and heavy for their size.
Keep your coating from sliding off
Dry the slices, flour them first, and press the final coating in gently. Also, once they are coated, let them sit for a couple minutes on a plate while your oil finishes heating. That tiny rest helps the coating set.
Get the oil temperature in the sweet spot
Too hot and the outside burns before the inside warms. Too cool and the coating soaks up oil and gets sad. I stay around medium to medium high and adjust as I go. If your first batch is too dark, turn it down a bit before the next round.
If you are building a whole Southern style meal, these go great next to grilled chicken or sandwiches. I also love them with something fresh and crunchy on the side. My go to is this simple vinegar slaw because the tang cuts through the fried goodness.
How to Store & Reheat Southern Fried Green Tomatoes
Let me be real: Fried Green Tomatoes are best right out of the pan. But if you have leftovers, you can still bring them back to life.
Storing leftovers
Let them cool completely first, then store in an airtight container in the fridge. I like putting a paper towel in the container to help catch extra moisture. They are best within 2 days.
Reheating so they stay crisp
Skip the microwave if you can. It makes them soft. Instead:
Oven method: Place on a baking sheet at 400 degrees F for about 8 to 12 minutes, flipping once.
Air fryer method: 375 degrees F for 4 to 6 minutes, depending on thickness.
Skillet method: A quick re crisp in a dry skillet over medium heat works surprisingly well.
If you want to prep ahead for a party, you can slice and salt the tomatoes earlier in the day, then pat dry and bread right before frying. I do not recommend breading hours in advance because the coating can get gummy.
Common Questions
Do I have to use buttermilk?
Nope. Buttermilk adds a little tang and helps the coating cling. If you do not have it, regular milk works fine, or make a quick substitute with milk plus a splash of lemon juice or vinegar.
Can I bake Fried Green Tomatoes instead of frying?
You can, but they will not be quite as crunchy. If you bake them, spray the tops with oil and use a hot oven, around 425 degrees F, flipping halfway.
Why are my tomatoes mushy?
Usually the slices are too thin or the tomatoes are too ripe. Also, if the oil is not hot enough, they sit longer and soften more.
What is the best oil to use?
I use vegetable or canola oil because they are easy and neutral. Peanut oil is great too if you have it and no allergy concerns.
Can I make them gluten free?
Yes. Swap the flour for a gluten free blend and use gluten free bread crumbs, or do straight cornmeal for the outer coating.
A crispy Southern favorite worth making at home
If you have never tried Fried Green Tomatoes at home, this is your sign to go for it. Once you get the hang of the simple coating and steady heat, you will be turning out crunchy, tangy slices like it is nothing. If you want to dig deeper into the backstory, Fried Green Tomatoes – Wikipedia is a fun read, and if you are in the mood for a cozy movie night after dinner, Fried Green Tomatoes (1991) – IMDb is a classic. For more recipe comparisons, you can peek at Fried Green Tomatoes Recipe – Grandbaby Cakes, Perfect Fried Green Tomatoes Recipe – Allrecipes, or Fried Green Tomatoes – Simply Recipes and see how other cooks do it. Now grab those green tomatoes, heat up that skillet, and treat yourself to a batch while they are hot.
Fried Green Tomatoes
Ingredients
Method
- Slice the green tomatoes and lay them on paper towels. Sprinkle both sides with salt and let them sit for about 10 minutes.
- Set up three shallow bowls: one with flour, one with beaten eggs plus buttermilk, and one with cornmeal mixed with bread crumbs and seasonings.
- Pat the tomato slices dry again. Coat each slice in flour, dip in the egg mixture, then press into the cornmeal mix.
- Heat about 1 quarter inch of oil in a skillet over medium to medium-high heat.
- Fry in batches for about 2 to 3 minutes per side until golden and crisp.
- Move to a rack or paper towels and sprinkle with a tiny pinch of salt while they are still hot.
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