Crispy on the outside and slightly tangy inside, these fried green tomatoes are a true Southern classic. Coated in seasoned cornmeal and fried until golden brown, they make the perfect appetizer, side dish, or snack.
Ingredients
- 4 medium firm green tomatoes, sliced ¼-inch thick
- 1 cup buttermilk
- 1 cup seasoned cornmeal
- 1 cup neutral frying oil (vegetable or canola), plus more as needed
Instructions
1. Prepare the Tomatoes
Slice the green tomatoes into ¼-inch rounds.
Discard stem ends and pat the slices lightly dry with paper towels so the coating sticks better.
2. Set Up the Coating Station
- Pour buttermilk into a shallow bowl
- Spread seasoned cornmeal into another shallow dish
3. Coat the Tomatoes
Dip each tomato slice into the buttermilk, coating both sides.
Let excess drip off, then press into the cornmeal until evenly coated.
Place coated slices on a tray or plate and let them rest briefly.
👉 This helps the crust stay crisp during frying.
4. Heat the Oil
In a heavy skillet (cast iron works best), add oil about ¼ inch deep.
Heat over medium to medium-high heat until shimmering, about 350°F (175°C).
A pinch of cornmeal should sizzle immediately when added.
5. Fry
Carefully place tomato slices into the hot oil in a single layer.
Cook for 2–3 minutes per side, until:
- deep golden brown
- crispy outside
- slightly softened inside
Avoid overcrowding the skillet.
6. Drain
Transfer fried tomatoes to a paper towel-lined plate.
Keep them in a single layer to maintain crispiness.
Repeat with remaining slices, adding more oil if needed.
7. Serve
Serve immediately while hot and crispy.
Serving Ideas
- Ranch dressing
- Remoulade sauce
- Spicy mayo
- Pimento cheese
- Alongside barbecue or fried chicken
Why You’ll Love This Recipe
✔️ Crispy golden coating
✔️ Tangy, juicy tomatoes
✔️ Classic Southern comfort food
✔️ Simple ingredients
✔️ Perfect appetizer or side dish
Tips for Best Results
- Use firm, unripe green tomatoes
- Keep oil hot for crisp texture
- Let coated tomatoes rest before frying
- Fry in batches to avoid soggy crusts
Variations
- Add cayenne pepper for heat
- Mix breadcrumbs with cornmeal for extra crunch
- Use bacon grease for richer flavor
- Top with parmesan after frying
Storage
Best enjoyed fresh, but leftovers can be refrigerated up to 2 days.
Reheat in a skillet or oven to restore crispiness.
Conclusion
These Southern fried green tomatoes are crunchy, savory, and full of old-fashioned flavor. Whether served as a snack, appetizer, or side dish, they’re a timeless recipe that always disappears fast.
