I’ve turned green tomato slices into a golden, crunchy delight: first soaked in buttermilk and egg, then coated with a mix of flour and cornmeal, and finally fried until crisp. These fried green tomatoes make a tangy, satisfying snack or side.
Why You’ll Love This Recipe
I love this recipe because it brings together crispy textures, tangy tomato flavor, and simple ingredients. The buttermilk / egg soak helps the coating stick well, and frying gives a perfect golden crunch. It’s a great way to use underripe tomatoes that might otherwise go to waste, and it’s always a hit with guests or family.
Ingredients
(Herein lies the list of what you need) (Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 green tomatoes, sliced
1 cup buttermilk
2 eggs
1 cup all‑purpose flour
1 cup cornmeal
Garlic powder, salt, pepper (to taste)
Oil for frying
Directions
Wash the green tomatoes and slice them into rounds, about ¼ to ½ inch thick.
Season both sides of each slice with salt, pepper, and a bit of garlic powder.
In a shallow bowl, whisk together buttermilk and eggs.
In another bowl, combine the flour (with a bit of salt and pepper) for the dry dredge.
In a third bowl, mix the cornmeal (and additional seasoning if desired).
For each tomato slice:
Dredge in the flour mixture (coating both sides).
Dip into the buttermilk‑egg mixture.
Press into the cornmeal mixture so the coating adheres well.
Let the coated tomato slices rest a few minutes (this helps the coating stick).
Heat oil in a frying pan or skillet over medium heat (enough to cover bottom).
Fry the tomato slices in batches, about 2–3 minutes per side, until golden brown and crisp.
Remove and drain on paper towels to absorb excess oil.
Serve warm.
Servings and Timing
I estimate this recipe makes about 4 servings as a side or appetizer. From preparation to plating, it should take about 20–25 minutes (10–15 minutes prep + 5–10 minutes frying) (many typical recipes for fried green tomatoes use similar timing).
Variations
Spicy twist: Add a pinch of cayenne or smoked paprika to the cornmeal coating.
Gluten-free: Use a gluten‑free flour blend instead of all‑purpose flour.
Herb boost: Mix in finely chopped parsley, basil, or thyme into the cornmeal.
Air fryer version: Lightly spray the coated slices with oil and cook in an air fryer at about 375 °F for 6–8 minutes, flipping halfway (you may lose a bit of crispness).
Cheesy crust: Stir a little grated Parmesan into the cornmeal mixture for extra flavor.
Storage / Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 1‑2 days.
To reheat, place them on a wire rack in a 350 °F oven for around 5–8 minutes so they remain crisp (rather than microwaving, which can make them soggy).
Note: they’re best when fresh; reheated ones won’t be quite as crisp as when just fried.
FAQs
What type of green tomatoes should I use?
I prefer firm, unripe tomatoes that still hold shape. Avoid ones that are nearing ripeness or too soft, or the slices may become mushy during frying.
Can I skip the buttermilk step?
I don’t recommend skipping it. The buttermilk‑egg soak helps the coating stick and adds a slight tang; without it, the crust may not adhere as well.
How do I prevent the coating from falling off while frying?
Resting the coated slices briefly before frying helps the layers adhere. Also, don’t overcrowd the pan and make sure oil is hot enough (so it sizzles when you add the slice).
Can I make these ahead of time?
I prefer not to. They are best right after frying. But you can prep the slices (slice and season) and do the dredging just before frying.
Is there a healthier cooking method?
Yes — air frying or baking with a light oil spray can reduce fat. But expect a slightly different texture (less crispy) than traditional frying.
Conclusion
I enjoy making these crispy fried green tomatoes because they turn something often overlooked into a delicious treat with simple steps. The crunch, flavor, and ease make it a favorite in my kitchen. Try them with your favorite dipping sauce and enjoy!
Crispy Southern Fried Green Tomatoes are a golden, crunchy delight made by soaking green tomato slices in buttermilk and egg, coating them with a seasoned flour and cornmeal mix, and frying until perfectly crisp. A tangy and satisfying Southern classic side or snack.
Total Time:20-25 minutes
Yield:4 servings
Ingredients
3 green tomatoes, sliced
1 cup buttermilk
2 eggs
1 cup all-purpose flour
1 cup cornmeal
Garlic powder, to taste
Salt, to taste
Black pepper, to taste
Oil for frying
Instructions
Wash the green tomatoes and slice them into ¼ to ½ inch thick rounds.
Season both sides of each tomato slice with salt, pepper, and garlic powder.
In a shallow bowl, whisk together the buttermilk and eggs.
In a separate bowl, mix the flour with a bit of salt and pepper.
In a third bowl, combine the cornmeal with additional seasoning if desired.
Dredge each tomato slice in the flour mixture, coating both sides.
Dip the floured slice into the buttermilk-egg mixture.
Press the slice into the cornmeal mixture to adhere the coating well.
Let the coated slices rest for a few minutes to help the coating stick.
Heat oil in a skillet over medium heat, enough to cover the bottom.
Fry the tomato slices in batches for 2–3 minutes per side, until golden and crisp.
Remove and drain on paper towels to absorb excess oil.
Serve warm.
Notes
Use firm, unripe tomatoes for best texture.
Letting the coated slices rest before frying helps the coating adhere.
Reheat in the oven at 350°F for 5–8 minutes for best results.
Try variations like adding herbs, cheese, or spice to the coating.
