Fried green tomatoes are a Southern classic—crispy, tangy, and totally addictive. Here’s a recipe that nails that perfect crunchy coating with a tender, slightly tart interior.
🍅 Best Fried Green Tomatoes
Serves: 4 | Prep Time: 10 mins | Cook Time: 15 mins
🛒 Ingredients:
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3–4 medium green tomatoes, sliced into ½-inch thick rounds
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1 cup cornmeal
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½ cup all-purpose flour
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika (optional, for a little smoky flavor)
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1 cup buttermilk (or regular milk with 1 tbsp vinegar/lemon juice)
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Vegetable oil, for frying (canola, peanut, or sunflower oil work well)
👩🍳 Instructions:
1. Prep Tomatoes
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Slice green tomatoes into ½-inch thick slices. Pat dry with paper towels.
2. Prepare Breading Stations
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In one shallow bowl, pour the buttermilk.
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In another bowl, mix cornmeal, flour, salt, pepper, and paprika.
3. Coat the Tomatoes
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Dip each tomato slice in the buttermilk, then dredge in the cornmeal mixture, pressing lightly to coat both sides well.
4. Heat the Oil
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Pour about ½ inch of oil into a large skillet and heat over medium heat until shimmering (around 350°F or until a pinch of cornmeal sizzles when dropped in).
5. Fry
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Fry the tomatoes in batches, without overcrowding, for 2–3 minutes per side, or until golden brown and crispy.
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Use tongs or a slotted spatula to flip carefully.
6. Drain & Serve
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Transfer fried tomatoes to a paper towel-lined plate to drain excess oil.
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Serve hot, ideally with a side of ranch dressing, spicy mayo, or remoulade sauce.
🍽️ Tips & Variations:
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Use fresh, firm green tomatoes for best texture.
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Add a pinch of cayenne or hot paprika for some heat.
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Try panko breadcrumbs mixed with cornmeal for extra crunch.
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For a gluten-free version, swap all-purpose flour with rice flour or gluten-free flour.
Want a remoulade sauce recipe to go with it or ideas for a Southern-style meal pairing?
