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Fried Green Tomatoes

Fried Green Tomatoes are a time-honored Summer tradition in the South. Unripened tomatoes are coated with a perfectly seasoned cornmeal breading and fried until crispy and golden. They’re like slices of gold.

Fried Green Tomatoes


Easy Southern Fried Green Tomatoes Recipe

When farm stands begin to open and garden season is in full swing, these simple Southern Fried Green Tomatoes will make they’re glorious appearance on our table. It’s like manna from heaven, in my eyes. If you aren’t a gardener, I recommend that you find your local farmers market and make friends with the best tomato growers in your area. Green tomatoes tend to show up early in the season, and they can advise you best according to the growing season in the region in which you reside.

Step-by-step preparation images and ingredients for frying tomatoes

What’s the Best Breading for Making Fried Green Tomatoes?

It can often be the personal preference of the cook. I’ve had the pleasure of trying many variations through the years. Some cook’s coat them in finely ground cracker crumbs or dried breadcrumbs, and others in a batter much like you’d use to fry fish. Making classic Southern green tomatoes traditionally utilizes a cornmeal coating. For me the mix of using all purpose flour and cornmeal is the best of both worlds providing that crispy exterior we all love.

Slices of fried tomatoes on a plate with dipping sauce

How to Make the BEST Fried Green Tomatoes Recipe

  • Ingredients you’ll need to make homemade Fried Green Tomatoes: Two large firm green tomatoes, all purpose flour, self rising yellow cornmeal, seasoned salt, granulated garlic, onion powder, paprika, black pepper, large eggs, buttermilk, hot sauce and vegetable oil, canola oil or peanut oil for frying. You could also add a dash of cayenne pepper to taste.
  • Kitchen tools you’ll need: A large cast iron skillet or similar heavy bottomed frying pan or pot for frying. You’ll also need a sharp knife and cutting board, paper towels, measuring tools, plus a shallow dish or bowls to prepare the flour-cornmeal coating and egg mixture. A slotted spoon or stainless steel spider to remove from the oil and a paper towel lined baking sheet or wire rack for draining after frying.
  • To make the crispiest fried green tomatoes it all begins with the preparing the tomato slices prior to cooking. Allow ample time for them to release their juice per the recipe for the best result.
  • Choose green, firm tomatoes when gently squeezed for the best result.
  • Keep an eye on the oil temp and don’t let it get too hot or the breading can burn.
  • Why use self rising cornmeal? The baking powder in the cornmeal mix only adds to the crispy texture of the coating. If you prefer to use plain yellow cornmeal, add 1/2 tsp baking powder or baking soda to adapt.
  • Why paper towels? It’s important to draw some of the juice from the tomato slices to help the breading adhere. That’s why it’s important that you aren’t tempted to skip blotting the tomato slices prior to coating with the breading ingredients.
  • All green tomatoes won’t have the same flavor as each variety has it’s own nuances. Choose a variety of tomato that you enjoy.
  • Fried tomatoes can be served simply with a few dashes of hot sauce or your favorite dipping sauce. I often whip-up a batch of Southern Comeback Sauce or a remoulade sauce as a homemade dip for serving on the side.
  • Fried Green Tomatoes are best made and eaten fresh. Store leftovers in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to crisp or on a sheet pan in a 375°F oven. You could also reheat them in an air fryer for a couple of minutes.
Fried tomatoes on a plate

More Southern Side Dish Recipes to Make

We love our vegetables in the South and the options are endless. More side dish recipes you may also like to try:

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Fried Green Tomatoes

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: easy-fried-tomatoes, fried-green-tomatoes, green-tomato-recipes
Servings: 12 servings
Calories: 138kcal


  • 2 large green tomatoes
  • 1 cup all-purpose flour divided
  • 3/4 cup self-rising yellow cornmeal
  • 1 tsp seasoned salt
  • 1/2 tsp granulated garlic or garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp freshly ground black pepper
  • 2 large eggs
  • 2 Tbsp whole buttermilk
  • 1 tsp hot sauce
  • 4 Tbsp vegetable oil for frying use more as needed


  • Slice tomatoes into 1/4 inch thick slices. Arrange in a single layer on doubled paper towels. Gently press another paper towel on top. Let rest for 10 minutes.
  • To prepare the dredging station: Place 1/2 cup flour on a plate. On a second plate, whisk together remaining 1/2 cup flour, cornmeal, salt, garlic, onion powder, paprika and pepper until blended.
  • In a shallow bowl, whisk together eggs, buttermilk and hot sauce.
  • Dredge tomato slices first in plain flour, second into egg wash then into seasoned flour-cornmeal coating. Gently press breading onto tomato slices. Have nearby a pan to place breaded slices.
  • In a deep 12 inch skillet heat 1 inch vegetable oil to 350-360°F. Fry in batches to avoid over crowding the pan. Fry for 4-5 minutes total, gently turning as needed until golden.
  • Remove from oil using slotted spoon to a paper towel lined platter. Do not stack. Season with additional seasoned salt.
  • Serve immediately with dipping sauce of choice. I recommend Comeback Sauce.


  • Why self rising cornmeal? The baking powder in the cornmeal mix only adds to the crispy texture of the coating. If you prefer to use plain yellow cornmeal, add 1/2 tsp baking powder to adapt.


Serving: 1serving | Calories: 138kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 222mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


    1. Fried green tomatoes don’t specifically have a classic sauce. A creole or garlic aioli, comeback sauce, a dollop of pimento cheese or any other sauce that you enjoy will work. They’re also quite delicious on their own.

    2. 5 stars
      I only use hot sauce, pepper, and pinch of sugar (I use Swerve)! I know a few people who like cocktail sauce with them! Me… I’m a purist! Been eating them like I do for close to 65 years!!!

  1. I have been making for years was raise in the south carolina when I make them I use cornmeal and a little flour fry and after they fried sprinkle a little paramasan cheese when hot had made when lived and work in hospital in new york they could not get enough always wanted more.

  2. 5 stars
    I followed the recipe. My first time making these. I was always deterred because of so many ingredients. But I had to do it. I am not a bit disappointed.

    I will continue to make these. My only suggestion is not to use a tomato that had a lot of moisture. The mortgage lifters held up great. The black beauties did not had up because they are very juicy.

    1. 5 stars
      Good comment- I had the same issue with the tomatoes I used so NOW I cut my tomatoes & put them on a pan & sprinkle cosher(sp) salt it takes ALOT of water out of tomatoes – try it

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