Go Back
Fried Green Tomatoes

Fried Green Tomatoes

Course Appetizer, Side Dish
Cuisine American
Keyword easy-fried-tomatoes, fried-green-tomatoes, green-tomato-recipes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12 servings
Calories 138kcal


  • 2 large green tomatoes
  • 1 cup all-purpose flour divided
  • ¾ cup self-rising yellow cornmeal
  • 1 tsp seasoned salt
  • ½ tsp granulated garlic or garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ 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 ¼ 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 ½ cup flour on a plate. On a second plate, whisk together remaining ½ 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.


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