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.
Crispy Southern Fried Green Tomatoes
When farm stands begin to open and garden season is in full swing, these golden beauties 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.
What’s the Best Breading for Green Tomatoes?
It can often be personal preference of the cook. I’ve had many variations, some coat them in finely ground cracker crumbs or breadcrumbs, and others in a batter much like you’d use to fry fish. Traditionally, there’s a cornmeal coating and for me the mix of using all purpose flour and cornmeal is the best of both worlds.
Helpful Tips for Making Fried Tomatoes
- It’s important to draw some of the juice from the tomato slices to help the breading adhere. Don’t skip the step of blotting with paper towels.
- Choose green, firm tomatoes for the best result.
- 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 to serve on the side.
- Other garden favorites to try are squash croquettes, roasted corn on the cob and firecracker fried okra.
- You may also enjoy this recipe for green tomato relish from A Family Feast.
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Helpful Kitchen Items:
Fried Green Tomatoes
- 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
- vegetable oil for frying
- 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.