Southern Fried Green Tomatoes
Southern fried green tomatoes use firm unripe tomatoes, a seasoned flour-and-cornmeal crust, and shallow frying for a crisp exterior and tangy center.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Salt the tomato slices lightly and rest 10 minutes, then blot dry.
- 2
Set out flour, beaten egg mixed with buttermilk, and cornmeal seasoned with pepper and paprika.
- 3
Coat each slice in flour, buttermilk mixture, then cornmeal.
- 4
Shallow-fry at about 350°F/175°C until crisp and golden on both sides.
- 5
Drain on a rack and serve promptly.
Cook notes
Tips
Make sure to use firm green tomatoes for the best texture.
Adjust the seasoning in the flour mixture to suit your taste.
Cooking in batches helps maintain the oil temperature for even frying.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 2 days.
- To reheat, place them in an oven at 375°F for a few minutes until crispy again.
Substitutions
- Use whole wheat flour instead of all-purpose flour for added fiber.
- Swap buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice.
What to Serve With
- Serve with a side of Daniel's coleslaw for a classic pairing.
- Try them alongside fried catfish for a true Southern meal.
Common Mistakes
- Don't rush the frying; ensure the oil is hot enough before adding the tomatoes.
- Avoid overcrowding the pan as it lowers the oil temperature and leads to soggy tomatoes.
Recipe FAQ
Can I use ripe tomatoes instead of green ones?
Ripe tomatoes will become mushy when fried and won’t hold their shape like green tomatoes.
What oil is best for frying green tomatoes?
Vegetable oil is recommended for frying due to its high smoke point and neutral flavor.
Can I make these ahead of time?
Fried green tomatoes are best served fresh, but you can prep the tomato slices and batter ahead and fry them just before serving.
Kitchen tools
Helpful Tools for This Recipe
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Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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