Southern Fried Green Tomatoes Recipe

With Green Tomatoes, Buttermilk, and Cornmeal

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/29/22
fried green tomatoes with buttermilk ranch dip

The Spruce Eats / Diana Rattray
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Yield: 10 to 12 slices
Nutrition Facts (per serving)
488 Calories
20g Fat
66g Carbs
14g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 488
% Daily Value*
Total Fat 20g 25%
Saturated Fat 3g 14%
Cholesterol 96mg 32%
Sodium 1217mg 53%
Total Carbohydrate 66g 24%
Dietary Fiber 5g 19%
Total Sugars 10g
Protein 14g
Vitamin C 43mg 214%
Calcium 119mg 9%
Iron 5mg 26%
Potassium 592mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy fried green tomato recipe will make you wonder why you've never made fried green tomatoes before. The crisp coating for the unripe green tomatoes features seasoned flour, buttermilk and egg batter, and a cornmeal and breadcrumb coating.

Frying is a fantastic way to enjoy those end-of-season green tomatoes, and their tangy flavor goes well with just about any meal. Serve fried green tomatoes as a side dish, or serve them as an appetizer with dipping sauces. Remoulade sauce, Southern comeback sauce, and ranch dip or dressing are excellent choices. Or transform your favorite BLT with fried green tomatoes—a BLFGT!

If it's early in the season and you can't wait for green tomatoes, go ahead and make them with firm, ripe tomatoes or green heirloom tomatoes. Ripe tomatoes are less acidic and tangy, but they're still delicious when battered and fried.

If you have an abundance of green tomatoes, there are many other great ways to enjoy them. This green tomato soup puts a Southern spin on classic tomato soup, made with country ham and a combination of green and red tomatoes. Or make a batch of sweet, tangy green tomato pickles or a spicy green tomato chow chow to preserve your harvest. You can even turn your green tomatoes into a tasty dessert! Make a unique sweet green tomato pie or this moist green tomato cake.

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Ingredients

  • 4 large green tomatoes, about 2 pounds

  • 1/2 teaspoon kosher salt

  • 1 cup all purpose flour

  • 1 tablespoon creole seasoning

  • 2 large eggs, beaten

  • 1/2 cup well-shaken whole buttermilk

  • 3/4 cup fine dry bread crumbs, plain

  • 2/3 cup fine cornmeal

  • 1/4 cup bacon grease or vegetable oil, for frying

  • salt, to taste

  • freshly ground black pepper to taste

Steps to Make It

  1. Gather the ingredients.

  2. Use a sharp knife to slice the tomatoes crosswise into 1/2-inch rounds.

  3. Arrange them in a single layer on a tray and sprinkle them with kosher salt. Let stand for about 10 minutes.

  4. Meanwhile, set up your breading station. Combine the flour and Creole seasoning in the first bowl; whisk the eggs and buttermilk in the second bowl; and combine the breadcrumbs and cornmeal in the third bowl.

  5. Blot the tomatoes with paper towels to dry.

  6. Coat a tomato slice with the seasoned flour.

  7. Then dip it into the buttermilk and egg batter.

  8. Finally, coat with the breadcrumb-cornmeal mixture and place it on a tray or plate.

  9. Repeat with the remaining slices.

  10. In a deep skillet, heat about 1/4-inch of vegetable oil to 370 F.

  11. Working in batches, fry the tomato slices for about 1 1/2 to 2 minutes on each side.

  12. Remove the fried green tomatoes to paper towels or a rack to drain and sprinkle them lightly with fine salt and freshly ground black pepper to taste.

Tips

  • You can easily ripen green tomatoes indoors. Put the green tomatoes in a paper bag or cardboard box, store them in a dark place at room temperature, and check on them every few days. To hasten their ripening, put a barely ripe banana—ideally, one with a bit of green on the stem end—in the bag with the tomatoes.
  • If you don't live in a Southern state, it can be difficult to find green tomatoes. Look for green tomatoes at local farmers' markets or specialty markets.

How to Store Fried Green Tomatoes

  • Fried green tomatoes are best eaten while still hot and crisp. If you do have leftovers, refrigerate them in an airtight container for 2 to 3 days.
  • To reheat leftover fried green tomato slices, arrange them on a parchment paper-lined sheet pan in a preheated 350 F oven for about 5 to 10 minutes, until crisp.

Are raw green tomatoes poisonous?

While there are toxins in unripe tomatoes—cooked or raw—they are present in small amounts and shouldn't cause distress when eaten in moderation.

Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.

  1. https://laidbackgardener.blog/2020/09/15/garden-myth-are-green-tomatoes-poisonous/