I answer What Can I Do With Green Tomatoes by revealing a Southern classic with an unexpected twist that will make you want to keep reading.

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I’ve been chasing the perfect fried green tomato for years, and this World’s Best Recipe For Fried Green Tomatoes finally nailed it. Crispy and tangy, with cornmeal forming a crackling crust that grabs at first bite, the tart green tomatoes turn into something you’ll actually crave.

If you ever typed What Can I Do With Green Tomatoes into a search bar or flipped through Fried Green Tomato Recipes, stop right here. I messed with the coating, the heat, the timing until it sang, and now every bite has that loud, crunchy hello that makes you want another.

Try it and tell me if I’m wrong.

Ingredients

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Green tomatoes: firm, tart and slightly acidic, theyre great for frying with fresh bite.
Cornmeal: coarse grain gives crunch, its mostly carbs and fiber, rustic corn flavor.
All purpose flour: helps coating stick and browns, mostly starch and some protein.
Eggs: bind the batter, give protein and moisture so the crust holds together.
Buttermilk: tangy, tenderizes tomatoes and adds subtle acidity, contains calcium and protein.
Spices: salt, pepper, garlic and onion powders perk flavors, paprika or cayenne adds heat.
Oil: neutral frying oil gives a crisp crust, high fat content so eat in moderation please.
Parsley: bright garnish adds fresh herb note and slight vitamins, optional but nice.

Ingredient Quantities

4 medium green tomatoes (about 1 1/2 to 2 lbs)

1 cup yellow cornmeal

3/4 cup all purpose flour

2 large eggs

1/2 cup buttermilk

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp smoked paprika (optional)

1/4 tsp cayenne pepper (optional)

about 1 to 1 1/2 cups neutral oil for frying (vegetable, canola, or peanut)

fresh parsley for garnish (optional)

How to Make this

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1. Slice 4 medium green tomatoes about 1/3 to 1/2 inch thick, discard the ends, pat slices dry with paper towels so they dont slip when you coat them.

2. Set up three shallow bowls: Bowl A mix 3/4 cup all purpose flour with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/4 tsp garlic powder and 1/4 tsp onion powder. Bowl B whisk 2 large eggs with 1/2 cup buttermilk. Bowl C stir 1 cup yellow cornmeal with the remaining 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder and the optional 1/4 tsp smoked paprika and 1/4 tsp cayenne if you want heat.

3. Pour about 1 to 1 1/2 cups neutral oil (vegetable, canola or peanut) into a heavy skillet or cast iron pan and heat over medium until it reaches about 350°F, or when a wooden spoon put in the oil makes steady bubbles.

4. Dredge each tomato slice first in Bowl A (flour), shake off excess, then dip in the egg and buttermilk mixture in Bowl B, then press both sides into the cornmeal mixture in Bowl C so the coating sticks.

5. Let the coated slices sit on a tray for a minute so the crust sets up, it helps keep the coating from falling off while frying.

6. Fry in batches without crowding the pan, 2 to 3 minutes per side, until deep golden and crisp; keep the oil temperature around 350°F by adjusting the heat.

7. Remove to a wire rack or paper towel lined plate to drain, and sprinkle a little extra kosher salt right after they come out so it sticks.

8. If cooking multiple batches keep finished tomatoes in a single layer on a baking sheet in a 200°F oven to stay warm and crispy.

9. Garnish with fresh parsley if you like and serve hot, theyre best right away.

Equipment Needed

1. Cutting board (for slicing the tomatoes)
2. Chef’s knife, sharp and steady
3. Paper towels or kitchen towels to pat slices dry so they dont slip
4. Three shallow bowls or plates for flour, egg, and cornmeal
5. Measuring cups and spoons
6. Whisk or fork to beat the eggs and buttermilk
7. Heavy skillet or cast iron pan for frying
8. Instant-read thermometer or a wooden spoon to check oil temp (about 350°F)
9. Tongs or a slotted spatula and a slotted spoon for flipping and lifting
10. Wire rack set over a baking sheet to drain and keep finished tomatoes warm in a 200°F oven

FAQ

4 medium green tomatoes (about 1 1/2 to 2 lbs)

1 cup yellow cornmeal

3/4 cup all purpose flour

2 large eggs

1/2 cup buttermilk

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp smoked paprika (optional)

1/4 tsp cayenne pepper (optional)

about 1 to 1 1/2 cups neutral oil for frying (vegetable, canola, or peanut)

fresh parsley for garnish (optional)

Q: Can I use ripe red tomatoes instead of green ones? A: Yes you can, but ripe tomatoes are softer and will release more juice so the crust may slide off. Thicker slices and careful drying help if you try it.

Q: Whats the best oil to use? A: Use a neutral high smoke point oil like canola, vegetable, or peanut. Olive oil will smoke and change the flavor.

Q: How do I keep them crispy before serving? A: Place fried tomatoes on a wire rack instead of paper towels and keep them in a 200 F oven for a short time. Dont stack them or theyll steam and lose crispness.

Q: Can I make these ahead? A: You can bread them and refrigerate for up to a few hours, but fry right before serving. Fried tomatoes dont re-crisp well from cold.

Q: Any gluten free option? A: Swap the all purpose flour for a 1-to-1 gluten free flour and use gluten free cornmeal. Texture will be similar but may be a bit more crumbly.

Q: My coating fell off. What went wrong? A: Common causes are wet tomato slices, oil not hot enough, or not pressing the coating firmly. Dry tomatoes, heat oil to 350 F, and press the cornmeal into the slice before frying.

World’s Best Recipe For Fried Green Tomatoes Substitutions and Variations

Quick swaps that still give great crunch and flavor:

Buttermilk (1/2 cup): use 1/2 cup milk + 1 tsp lemon juice or white vinegar, let sit 5 minutes to thicken. Plain yogurt thinned with a little water works too.
Yellow cornmeal: swap for panko breadcrumbs for a lighter, extra-crispy crust, or crushed cornflakes for big crunch and sweeter corn flavor.
All-purpose flour: use a 1:1 gluten-free flour blend, or try chickpea flour for a nuttier taste and nice crispness.
Eggs (2): replace with 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, let gel 5 mins) or about 1/2 cup aquafaba for a vegan binder, or just use a bit more buttermilk/yogurt if you like.

Pro Tips

1. Dry the tomato slices really well and salt them a little before coating, it pulls out extra moisture so your crust sticks better and wont slide off while frying.
2. Keep the oil steady around 350°F, use a thermometer or the wooden spoon bubble test, and dont crowd the pan or the temp will crash and you get greasy soggy slices.
3. Press the coating onto each slice and let them rest a minute before frying so the crust sets, if you want extra crunch try a quick double-dip or add a little panko to the cornmeal.
4. Use a neutral oil with a high smoke point and a heavy skillet or cast iron so the heat stays even; drain on a wire rack not just paper towels, that keeps them crisp longer.
5. Salt immediately after frying so it sticks, and serve hot with something acidic like a squeeze of lemon or a tangy sauce, it really brightens the flavor.

World’s Best Recipe For Fried Green Tomatoes

Recipe by Tessa Jones

0.0 from 0 votes

I answer What Can I Do With Green Tomatoes by revealing a Southern classic with an unexpected twist that will make you want to keep reading.

Servings

servings

Calories

425

kcal

Equipment: 1. Cutting board (for slicing the tomatoes)
2. Chef’s knife, sharp and steady
3. Paper towels or kitchen towels to pat slices dry so they dont slip
4. Three shallow bowls or plates for flour, egg, and cornmeal
5. Measuring cups and spoons
6. Whisk or fork to beat the eggs and buttermilk
7. Heavy skillet or cast iron pan for frying
8. Instant-read thermometer or a wooden spoon to check oil temp (about 350°F)
9. Tongs or a slotted spatula and a slotted spoon for flipping and lifting
10. Wire rack set over a baking sheet to drain and keep finished tomatoes warm in a 200°F oven

Ingredients

4 medium green tomatoes (about 1 1/2 to 2 lbs)
1 cup yellow cornmeal
3/4 cup all purpose flour
2 large eggs
1/2 cup buttermilk
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika (optional)
1/4 tsp cayenne pepper (optional)
about 1 to 1 1/2 cups neutral oil for frying (vegetable, canola, or peanut)
fresh parsley for garnish (optional)

Directions

Slice 4 medium green tomatoes about 1/3 to 1/2 inch thick, discard the ends, pat slices dry with paper towels so they dont slip when you coat them.
Set up three shallow bowls: Bowl A mix 3/4 cup all purpose flour with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/4 tsp garlic powder and 1/4 tsp onion powder. Bowl B whisk 2 large eggs with 1/2 cup buttermilk. Bowl C stir 1 cup yellow cornmeal with the remaining 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder and the optional 1/4 tsp smoked paprika and 1/4 tsp cayenne if you want heat.
Pour about 1 to 1 1/2 cups neutral oil (vegetable, canola or peanut) into a heavy skillet or cast iron pan and heat over medium until it reaches about 350°F, or when a wooden spoon put in the oil makes steady bubbles.
Dredge each tomato slice first in Bowl A (flour), shake off excess, then dip in the egg and buttermilk mixture in Bowl B, then press both sides into the cornmeal mixture in Bowl C so the coating sticks.
Let the coated slices sit on a tray for a minute so the crust sets up, it helps keep the coating from falling off while frying.
Fry in batches without crowding the pan, 2 to 3 minutes per side, until deep golden and crisp; keep the oil temperature around 350°F by adjusting the heat.
Remove to a wire rack or paper towel lined plate to drain, and sprinkle a little extra kosher salt right after they come out so it sticks.
If cooking multiple batches keep finished tomatoes in a single layer on a baking sheet in a 200°F oven to stay warm and crispy.
Garnish with fresh parsley if you like and serve hot, theyre best right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.