Fried Green Tomatoes
Sides & Vegetables
#friedgreentomatoes
#southern

Fried Green Tomatoes

Tangy green tomatoes with a crispy cornmeal crust - a Southern delicacy that's both tart and savory.

35 min
6 servings
SouthernComfy Editorial Team

Recipe by the SouthernComfy Editorial Team

Developed and reviewed by our editorial team.

Prep Time

20m

Cook Time

15m

Servings

6

Difficulty

Easy

Estimated Nutrition

Per serving · estimated

Calories

240

Protein

4 g

Carbs

32 g

Fat

11 g

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Ingredients

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  • 4 large green tomatoes, sliced 1/4-inch thick
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil for frying
  • Remoulade sauce for serving

Instructions

1

Soak tomato slices in buttermilk for 15 minutes.

2

Mix cornmeal, flour, salt, black pepper, and cayenne in a shallow dish.

3

Heat 1/4 inch oil in a large skillet over medium-high heat.

4

Remove tomatoes from buttermilk, letting excess drip off.

5

Dredge in cornmeal mixture, coating both sides well.

6

Fry 3-4 minutes per side until golden brown and crispy.

7

Drain on paper towels.

8

Serve hot with remoulade sauce.

Our Team's Pro Tips

Choose firm, truly green tomatoes - slightly pink ones are too soft for frying

Salt tomato slices and let drain 10 minutes - removes excess moisture for crispier coating

The perfect coating ratio: Flour, then egg, then cornmeal for maximum crunch

Common mistake: Crowding the pan lowers oil temp and makes them greasy

Make-ahead: Bread tomatoes up to 2 hours ahead, refrigerate on racks

Serving tip: Rest on paper towels only 30 seconds - longer makes them soggy

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