Fried Green Tomatoes

SouthernVegetarianTomato

How to make 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

Fried Green Tomatoes?

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 for Fried Green Tomatoes

Yes, Fried Green Tomatoes.

Curious as usual, we found some big green tomatoes at the farmer’s market last weekend and just had to try these fried green tomatoes. What follows is how to make fried green tomatoes that even first-timers can manage with great success.

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.

Ingredients

  • 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 extra virgin olive oil

Method

1 Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.

2 Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and breadcrumbs and cornmeal.

3 Dip green tomato slices in flour, egg, then breadcrumbs: Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip the green tomato slices in the flour-seasoning mix, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.

4 Fry the green tomatoes: 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 fried green tomatoes are fantastic with a little Tabasco sauce or remoulade.

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Links:

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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

96 Comments / Reviews

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Did you make it? Rate it!

  1. Leisa

    I have been having them since i was a toddler. My grandma made thr best. We are having them for supper we are also having fresh squash fron the garden.

  2. Southern Boy

    I’ve lived a bit over 50 years in the South, and have grown up on corn bread, greens, and fried green tomatoes. I recognize that I cannot speak for all of the South, but I can tell you that I come from generation of Southerns from North Carolina to Georgia to Florida, and have lived in multiple States in the South. My own experience is that our family, extended family, friends, and at potluck have exclusively used yellow cornmeal. I was told that it tastes better, and I agree.

    As of recently, Cooks Illustrated confirmed that yellow cornmeal has a different flavor than white.

  3. Cindi

    I salted and season my slice tomatoes, then prepared the flour, corn meal and bread crumbs. I used regular milk, out of buttermilk, and egg. I like the milk and egg comb. My fried green tomatoes turned out fantastic, just like my two southern grandmas fried tomatoes. You are absolutely correct, Tabasco on them taste like it was made just for fried green tomatoes. Thank you for sharing this recipe.
    Kind regards,
    Cindi

    xxxxxyyyyy

  4. Meggen

    Didn’t have buttermilk so I substituted the same amount of sour cream and stirred it up to a creamy consistency with the egg. SOOOOOOO goooooooood! I tripled the seasoning though, and salted when they had just got out of the pan becasue I have had issues with flavorless green tomatos in the past. Also, used half panko and half bread crumbs since I had both, to give it some extra crunch!

    xxxxxyyyyy

  5. Rena

    Easy to make. White corn meal is key though. First time I’ve ever made fried green tomatoes and my family loved them! I happen to find some great green tomatoes at the farmers market that week . I think the combination of the great tomatoes, the white corn meal, and this recipe proves to be a successful result . Thanks

    xxxxxyyyyy

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