Fried Green Tomatoes

Traditional fried green tomatoes. Sliced firm green tomatoes, dipped in egg and coated with flour, cornmeal and bread crumbs, fried and seasoned with salt and pepper.

Photography Credit: Elise Bauer

Ever since that wonderful movie with Jessica Tandy I’ve wondered about fried green tomatoes. People really eat green tomatoes?

I recall being served fried tomatoes for breakfast once, but they weren’t green.

Green Tomatoes

Curious as usual, we found some big green tomatoes at the farmer’s market last weekend and just had to try them.

The verdict at this house? Yum! What a great way to make use of end-of-the-season tomatoes.

Fried Green Tomatoes Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4 as a side dish

If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary.


  • 3 medium, firm green tomatoes
  • Salt
  • 1 cup all-purpose flour
  • 1 Tbsp Cajun seasoning (optional)
  • 1/2 cup milk or buttermilk
  • 1 egg
  • 1/3 cup cornmeal
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup peanut oil or other vegetable oil


1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

2 Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix.

In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.

Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.

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Homemade remoulade sauce - recipe here on Simply Recipes

Fried Green Tomatoes with Buttermilk-Lime Dressing - from Ezra Pound Cake

Fried Green Tomatoes - from The Kitchn

Fried Green Tomatoes

Showing 4 of 70 Comments

  • Alby Thorp

    I just love Green Fried Maters. I put them on my Blue Pig Burgers. I grind my own beef using a 85% to 15% mixture of beef and fat. I grind it a second time with a smaller die, then mix in ground up Hog Jowl Bacon and Blue Cheese, salt and pepper to taste. I make up plenty and vaccum seal them to put in the freezer. I freeze the Green Fried Tomatoes on baking sheets first, then vaccum seal them. That way, they don’t stick together in the bag.

  • Linda

    If I make this again, I’ll not use the cornmeal mixture. I buy 3 minute oatmeal and process it in my food processor until it’s like a flour. I mixed the oatmeal, breadcrumbs and spices, (onion powder,garlic powder etc), for the final breading. I love to use a cornmeal mixture when I’m making fried zucchini, but I felt the green tomatoes didn’t call for it.

  • Casey

    From childhood I was curious about this and I’ve finally tried it out. Absolutely delightful. I immediately recommended to my best friend. I’ll certainly be having this again soon.

  • Jeannie

    I brush on mustard before dipping in milk. It gives them an awesome kick! Worth trying!

  • Deborah

    Real close to my recipe! Just before you remove them from the skillet sprinkle a little fresh grated parmesan on them. Serve with a bottle of Texas Pete and Buttermilk Ranch Dressing! The heat from the Pete and the cool from the ranch is incredible!

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