Experience a burst of Southern charm with these tangy, crispy fried green tomatoes that blend savory spices and a delightful crunch. This dish, a standout example of How To Fry Green Tomatoes, marries the freshness of end-of-season produce with a perfectly balanced coating for a satisfying, easy-to-love taste adventure.

Jump to Recipe

Fried Green Tomatoes are one of my favorite southern treats. I start with 4 firm green tomatoes sliced about 1/4 inch thick, then season them with 1 tsp salt (plus extra for taste) and 1/2 tsp black pepper.

I coat them in a mix of 1/2 cup all purpose flour, 1/2 cup cornmeal, 1/2 tsp paprika, and 1/4 tsp garlic powder with a pinch of cayenne pepper for a little kick. I then dip each slice in 2 beaten large eggs mixed with 1 cup buttermilk before frying them in vegetable oil until they get perfectly tangy, golden and crispy.

These tasty fried green tomatoes not only deliver a zesty flavor but also pack a nutritional punch with vitamins from the tomatoes. Its a simple yet fancy side if youre wondering what to do with end of season green tomatoes or just to enjoy a classic fried treat.

Enjoy!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I really enjoy the tangy kick the green tomatoes give. It makes every bite exciting and not too boring. Second, I love how crispy and golden the coating turns out with that mix of flour and cornmeal. It gives a cool texture that I just cant resist. Third, I dig how simple this recipe is. Even though there are a few steps, it doesn’t feel overly complicated and its a fun cooking project for me. Lastly, the hints of paprika and garlic powder really bring out a depth of flavor that reminds me of classic Southern cooking and thats something I appreciate a lot.

Ingredients

Print Recipe (No Advertisments)

Green tomatoes are tangy, crisp, and full of fiber, vitamins, and a slight acidity.
Cornmeal offers a crunchy texture, supplies carbohydrates, and adds a subtly sweet flavor.
Buttermilk gives a tangy, moist finish and a bit of protein to the batter.
Eggs help bind the ingredients well while adding protein that strengthens the crunch.
All purpose flour creates a light coating that seals in flavors and fosters crispiness.
Paprika and garlic powder add warm, smoky notes and enhance overall savory taste.
A pinch of cayenne pepper spices things up without overwhelming the subtle tomato tang.
Salt and pepper intensify the flavors, balancing tanginess and spice in every bite.

Ingredient Quantities

4 firm green tomatoes, sliced about 1/4 inch thick

1 tsp salt (plus extra for taste)

1/2 tsp black pepper

1/2 cup all purpose flour

1/2 cup cornmeal

1/2 tsp paprika

1/4 tsp garlic powder

A pinch of cayenne pepper (optional)

2 large eggs, beaten

1 cup buttermilk

Vegetable oil for frying

How to Make this

Print Recipe (No Advertisments)

1. Slice the green tomatoes about 1/4 inch thick and season them lightly with salt and black pepper.

2. In a shallow bowl, mix together the flour, cornmeal, paprika, garlic powder, and the pinch of cayenne pepper if using.

3. In another large bowl, whisk together the eggs and buttermilk.

4. Dip each tomato slice into the flour mixture first, then into the buttermilk mixture and then back into the flour mix so that it’s well coated on both sides.

5. Let the coated tomatoes sit for a couple of minutes to help the coating stick better.

6. Heat enough vegetable oil in a frying pan over medium heat until it shimmers but isn’t smoking.

7. Fry the slices in small batches for about 3-4 minutes on each side until they turn a nice golden brown and crispy.

8. Remove the tomatoes from the oil and place them on paper towels to drain any extra oil.

9. Give them an extra sprinkle of salt to taste while they are still hot.

10. Serve them warm as a tangy snack or side dish that’s sure to please.

Equipment Needed

1. Knife and cutting board for slicing the tomatoes
2. Shallow bowl for mixing the flour, cornmeal, and spices
3. Large bowl for whisking the eggs and buttermilk
4. Measuring cups and spoons for accurate ingredient amounts
5. Whisk to blend the egg and buttermilk mixture
6. Frying pan for cooking the tomato slices
7. Tongs or a slotted spatula to flip the tomatoes
8. Paper towels for draining the fried tomatoes

FAQ

Can I use regular red tomatoes instead of green ones?

Well, you can, but green tomatoes are firmer and more tart so red ones might not hold up as well in the frying.

What oil temperature should I fry at?

Aim for around 350°F. If its too hot, they might burn fast, and if its too cold, the tomatoes will soak up too much oil.

Do I need to let the tomatoes sit in buttermilk long?

Not really, just coat them quickly. The buttermilk helps the flour and cornmeal stick, so make sure they are well covered.

Can I make a spicy version of this recipe?

Sure, you can add more cayenne pepper or even a splash of hot sauce to your buttermilk for an extra kick.

How should I store any leftovers?

Put them in an airtight container in the fridge. They are best reheated in the oven so they keep some of that crispness.

Fried Green Tomatoes Recipe Substitutions and Variations

All-purpose flour – you can use a gluten-free flour mix or even rice flour if you dont have any.
Cornmeal – try using a fine polenta as a replacement to get a similar crunchy texture.
Buttermilk – mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for about 5 minutes to use instead.
Eggs – if you need a vegan option, mix 2 tablespoons of flaxseed meal with 6 tablespoons of warm water for each egg.
Vegetable oil – can be swapped with canola or peanut oil if you dont have vegetable oil on hand.

Pro Tips

1. Make sure your oil is really hot before you start frying. If the oil ain’t hot enough, your tomatoes will soak up too much oil and get soggy instead of that nice crispy crunch. One tip is to drop a little bit of extra flour or cornmeal in the oil—if it sizzles right away, it’s ready.

2. When you dip the tomatoes in the flour mixture, then buttermilk, and back in the flour, let them sit on the plate for a minute before frying. This extra time helps the coating stick better, so you don’t end up with bits falling off when they hit the hot oil.

3. Fry in small batches. I know it’s tempting to fry them all at once, but overcrowding the pan drops the oil temperature and makes them less crispy. Taking your time really pays off in taste and texture.

4. Taste as you go. After frying a few slices, try one to see if it needs a bit more salt or pepper. Sometimes a pinch more brings out the flavors perfectly, so don’t be afraid to adjust the seasoning on the fly.