Delicious fried green tomatoes are a crispy, mouthwatering treat that brings out the best of both texture and flavor. The tartness of the green tomatoes pairs perfectly with a seasoned coating, creating a golden, crunchy exterior that gives way to a soft, juicy interior. Whether served as a side dish, topped with a creamy dipping sauce, or layered on a sandwich, each bite offers a satisfying combination of savory, tangy, and slightly sweet flavors. Crispy on the outside, tender on the inside, these fried green tomatoes are the ultimate comfort food that will leave you craving more with every bite.
Ingredients:
4 medium green tomatoes
1 cup buttermilk (or 2 eggs, beaten)
1 cup all-purpose flour
1 cup cornmeal (or breadcrumbs)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
¼ teaspoon cayenne pepper (optional, for spice)
Vegetable oil (for frying)
Instructions:
Wash and slice the green tomatoes into ¼-inch thick rounds, then pat them dry with a paper towel. Set up a breading station by placing the flour in one shallow bowl, the buttermilk (or beaten eggs) in a second bowl, and the cornmeal (or breadcrumbs) mixed with salt, pepper, paprika, and cayenne in a third bowl.
To bread the tomatoes, dredge each slice in the flour, coating both sides, then dip into the buttermilk (or eggs), making sure it’s fully covered. Finally, coat with the cornmeal mixture, pressing lightly to help it adhere.
Heat about ½ inch of vegetable oil in a skillet over medium-high heat until it reaches 350°F. Fry the tomato slices in batches for 2 to 3 minutes per side, or until golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain.
Serve hot with your favorite dipping sauce, such as remoulade, ranch, or hot sauce. Enjoy!
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This is such an old school classic meal in my neck of the woods! 😍😋
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This is a classic for sure and a delicious one!
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thank you for this Jennifer! can I try something similar with just regular tomatoes or do the green tomatoes just hold their form better? Mike
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Hey Michael 🙂 I’ve personally never tried the red tomato’s as some of them hold more water than others. However, I’ve seen people have great results with them, especially the roma tomatoes, as they are more meaty and have less water content. I hope that makes sense. I plan on trying them soon, and I’ll make sure that is posted just for you!
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😀 ❤
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Right back at ya ❤
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These look delicious!
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Thank you, they sure were delicious!
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I’ve made them a couple times but the breading always falls off. Any tips for that issue?
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I use to only use the wet/dry mixture and mine always did the same thing. Since I’ve changed how I make them using the dry/wet/dry method that takes care of that issue. Also, letting your tomatoes sit out on a paper towel for 15 minutes will help draw out more moisture as well. Hope that helps!
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Oh, I’ll have to try that! Thank you… 😊
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You’re welcome!
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