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 08/3/22
Tested by
Cara Cormack
Cara Cormack head shot
Tested by Cara Cormack
Cara is a commercial food, drink and product photographer based in London. She has produced photography for: Rowse Honey, Octopus Books, Kyle Books, The Spruce Eats, Mamamade, Vegan Food and Living, Spoon Cereals, Walnut Magazine and Soopergood.
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southern fried green tomatoes served on a plate

The Spruce/Cara Cormack
Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
244 Calories
10g Fat
33g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 244
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 48mg 16%
Sodium 609mg 26%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 7g
Vitamin C 21mg 107%
Calcium 59mg 5%
Iron 2mg 13%
Potassium 296mg 6%
*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.

"The fresh, zingy tang against that deep fried crunch from is really what makes this special. For such simple and minimal ingredients, this recipe really packs a crunch. I served mine with an extra pinch of flakey salt, a crack of black pepper, and dipped in ranch dressing. They were perfect." —Cara Cormack

Easy Fried Green Tomatoes/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 4 large green tomatoes, about 2 pounds

  • 1/2 teaspoon kosher salt, more as needed

  • 1 cup all-purpose flour

  • 1 tablespoon Creole seasoning

  • 2 large eggs, beaten

  • 1/2 cup well-shaken whole buttermilk

  • 3/4 cup plain fine dry bread crumbs

  • 2/3 cup fine cornmeal

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

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    ingredients to make southern fried green tomatoes

    The Spruce/Cara Cormack

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

    sliced green tomatoes on a wood cutting board

    The Spruce/Cara Cormack

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

    seasoned sliced green tomatoes on a baking sheet

    The Spruce/Cara Cormack

  4. Meanwhile, set up your breading station. Combine the flour and Creole seasoning in a medium bowl. Whisk the eggs and buttermilk in another medium bowl. Combine the breadcrumbs and cornmeal in a third medium bowl.

    flour, cornmeal and beaten eggs on bowls

    The Spruce/Cara Cormack

  5. Blot the tomatoes dry with paper towels.

    sliced tomatoes blotting on a baking sheets

    The Spruce/Cara Cormack

  6. Coat a tomato slice with the seasoned flour.

    slice green tomato breading mixture

    The Spruce/Cara Cormack

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

    sliced green tomato in egg mixture

    The Spruce/Cara Cormack

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

    sliced green tomato in corn meal

    The Spruce/Cara Cormack

  9. Repeat with the remaining slices.

    breaded green tomatoes on a baking sheet

    The Spruce/Cara Cormack

  10. Heat the oil in a deep skillet to 370 F.

    oil heating in a fry pan

    The Spruce/Cara Cormack

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

    breaded green tomatoes frying in oil

    The Spruce/Cara Cormack

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

    fried green tomatoes cooking on a wire rack

    The Spruce/Cara Cormack

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/