Fried Green Tomatoes

If you’ve never had Fried Green Tomatoes, you are truly missing out! Unripened tangy tomatoes that are coated in perfectly seasoned breading, dipped in buttermilk, and fried until golden and crispy, they are a classic Southern snack or side that are impossible to resist. And can easily be made at home with this fantastic recipe!

Other fried food we have a weakness for include our Jelly Donuts, Churros, Potato Latkes, and Pineapple Fritters.

I’m pretty sure that back in 1991 after watching the Fried Green Tomatoes movie, everyone rushed to their local market in search of green tomatoes. Unless you lived in the South and grew up with these fried slices of gold, many people didn’t realize unripened green tomatoes could actually be enjoyed.

Classic Fried Green Tomatoes

Ruby-red sweet tomatoes in a salad, a sandwich, or on burgers is a no-brainer, right? But don’t dismiss this fruit before they’ve had a chance to ripen and are still green. While tangy green tomatoes are not ideal eaten raw, they do lend themselves perfectly for being breaded and fried due to less moisture and being firmer.

Coated in a flavorful batter, fried until warm and crunchy, then dunked in a dipping sauce, it’s the most delicious bite! They’re super easy to make at home and never disappoint.

Fried Green Tomatoes Recipe

Here’s what you’ll need to make them!
(Scroll below to the printable recipe card for details and measurements.)

• Green tomatoes: These are the star of the show, so make sure you buy firm, unripe, completely green tomatoes (not tomatillos or heirloom tomatoes.) Any red on the tomato indicates they have started to ripen and could not only stand in the way of a crispy crust, but also not hold up to deep drying.
• Vegetable oil: This is our oil of choice for deep frying. Canola oil is perfectly fine, too.
• Egg Whites: Beaten egg white gives the breadcrumb mixture something to adhere to and adds a crispy texture.
• Buttermilk: Adds flavor and tang. Whole milk can be substituted.
• Flour: Just regular all-purpose flour. This gives the tomatoes a nice protective coating.
• Cornmeal: Some recipes for fried green tomatoes use regular breadcrumbs, ground up cracker crumbs, yellow cornmeal, or white cornmeal. It’s all personal preference. We prefer white cornmeal, which is a finer texture and blends really well with the flour.
• Panko Breadcrumbs: These breadcrumbs have a dryer and flakier consistency than regular breadcrumbs, so they absorb less oil and produce a lighter and crunchier exterior.
• Hot Sauce: A little hot sauce adds some heat and flavor. It’s optional, but we highly recommend it.
• Seasonings: Salt, pepper, smoked paprika, garlic powder, and onion powder are a fantastic blend of seasonings to make the breading flavorful.

Fried Green Tomatoes Sauce

While not mandatory, these green tomatoes are usually served with a sauce for dunking. We always pair them with our classic Louisiana-style Remoulade Sauce. This sauce includes mayonnaise, mustard, horseradish, lemon juice, pickle juice, garlic, paprika, parsley, cajun seasoning, and hot sauce. It’s mayonnaise on steroids and perfect for Southern fried food. (Details and specific measurements are below.) Tzatziki sauce is another great sauce option.

Helpful Recipe Tips

• Cut uniform slices: We slice our tomatoes 3/8-inch thick (that’s between 1/4 and 1/2-inch to be exact.) Too thin and they won’t hold up, too thick and they won’t get tender. Cut each slice evenly, so they cook at the same rate.
• Draw out excess moisture: It’s important to remove some of the juice from each tomato slice to help the breading stick. Sprinkle with salt and let stand 30 minutes, then gently pat dry with paper towels.
• Get the oil temperature right: You’re aiming for the oil temp to be 350 degrees F. If the oil isn’t warm enough, the tomatoes will soak too much of it up. Alternatively, if the oil is too hot, they will burn. Use a thermometer to take away the guess work.
• Fry in batches: Frying only a few at a time, and not over-crowding the pan, helps regulate the oil temperature and ensures each tomato slice fries up nice and crispy.
• Use a cast iron skillet: Cast iron retains heat so well and is the best choice for frying.

How to Make Fried Green Tomatoes

These are done in 6 easy steps. Here’s a summary:
(Scroll below to the printable recipe card for details.)

1. Slice and rest: Slice the tomatoes between 1/4 and 1/2-inch thickness, sprinkle with coarse salt, and let stand for 30 minutes. Then pat dry.
2. Set up your breading stations: You’ll have 1 shallow bowl with the flour and spices, another bowl with the buttermilk, egg white, and hot sauce, and a final bowl with the breadcrumbs and cornmeal.
3. Dredge the tomato slices: Dip each tomato slice in the flour mixture (shake off excess), followed by the buttermilk mixture, and finally the cornmeal mixture (press gently to adhere.)
4. Place on wire rack: Place the breaded tomato slices on the rack in a single layer. Let sit while you heat up the oil.
5. Fry: Heat your oil to 350 degrees F, then fry in batches so you don’t overcrowd the pan, 3-5 minutes per side until crisp and golden.
6. Drain and serve: Transfer the fried tomatoes to a paper towel-lined plate to drain and then serve immediately with remoulade sauce.

Air Fryer Fried Green Tomatoes

These don’t convert well to oven baking, but you can make them in an air fryer, which is a healthier alternative. To make these fried tomatoes in an air fryer, follow all the prep steps in the written recipe, then proceed with the following steps for air frying:

1. Preheat air fryer to 400 degrees F. Spray the basket with cooking spray.
2. Working in batches, arrange tomato slices in a single layer in the basket (making sure they do not overlap or touch.) Spray tops with cooking spray.
3. Cook 7 minutes or until crumbs are lightly golden brown and crisp.
4. Gently flip them over, spray again, and cook 4 minutes more.
5. Remove from the basket and serve with remoulade sauce.
6. IMPORTANT NOTE #1: While these do provide a delicious healthier alternative to deep frying, this method does not render the same results as traditional fried green tomatoes, so go in with realistic expectations.
7. IMPORTANT NOTE #2: Cooking time will depend on the thickness of your tomato slices and the model air fryer you use. These instructions and settings are based on this recipe being tested in a Ninja air fryer. All models run differently, so we highly recommend testing just 1 or 2 slices first and adjust your settings from there, if necessary.

Storing and Reheating Leftovers

Fried green tomatoes are best eaten immediately after frying and it’s highly unlikely you’ll have any leftover because they are so good! But if you do have extra, they can be stored in an airtight container in the refrigerator for up to 2 days. To crisp them back up reheat in the oven or toaster oven for 5-10 minutes at 350 degrees F. Do not microwave or they will get chewy, not crispy.

Fried Green Tomatoes Video

Other Southern-Inspired Favorites

• Jambalaya
• Sweet Tea
• Banana Pudding
• Rice and Beans
• Biscuits and Gravy

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Fried Green Tomatoes

5 from 21 Ratings

Fried Green Tomatoes Unripened tangy tomatoes that are coated in perfectly seasoned breading, dipped in buttermilk, and fried until golden and crispy, they are a classic Southern snack that are impossible to resist. And can easily be made at home with this fantastic recipe!

Print Recipe Rate Recipe Pin Recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings: 6

Cook ModePrevent your screen from going dark

Ingredients

For the Remoulade Sauce

• 1 1/4 cup mayonnaise
• 2 1/2 tablespoons spicy brown mustard
• 1 tablespoon paprika (sweet or smoked)
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons prepared horseradish
• 2 teaspoons lemon juice
• 1 teaspoon Cajun seasoning (or Creole seasoning)
• 1 teaspoon pickle juice (dill or sweet)
• 1 teaspoon hot sauce
• 1 clove garlic , grated
• grind of black pepper

For the Tomatoes

• 3 large firm (unripe) green tomatoes (about 1 1/2 pounds total)
• Coarse salt
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/2 cup buttermilk
• 1 large egg white
• 1/2 teaspoon hot sauce (such as Tabasco)
• 1/2 cup panko bread crumbs
• 1/3 cup fine white cornmeal
• 1 1/2 cups vegetable oil , for frying

Instructions

• Make the remoulade sauce: In a medium bowl, whisk together all the ingredients. Taste, and adjust seasonings if needed. Refrigerate until ready to use.
• Using a serrated knife, cut tomatoes into 3/8" thick slices (that's between 1/4 and 1/2-inch thick.) Sprinkle both sides with coarse salt. Let stand for 30 minutes to draw out the moisture (this helps the breading stick better.) Gently pat dry with paper towels.
• Set up the breading station with 3 separate shallow dishes (pie plates are great!):

  1st dish: whisk together the flour, garlic powder, onion powder, and smoked paprika.

  2nd dish: whisk together the buttermilk, egg white, and hot sauce.

  3rd dish: combine the breadcrumbs and cornmeal.
• Fit a wire rack inside a rimmed baking sheet. Dip each tomato slice in the flour mixture (shake off excess), followed by the buttermilk mixture, and finally the cornmeal mixture (press gently to adhere.)
• Place the breaded tomato slices on the rack in a single layer. Let sit while you heat up the oil – this allows time for the coating to set.
• In a large cast iron skillet, warm oil over medium-high heat until it reaches 350 degrees F and shimmering. (The oil should sizzle immediately if you sprinkle water into it.)
• Starting with the tomatoes that were breaded first, carefully add 3 to 4 to the hot skillet, taking care not to over-crowd them. Fry until golden-brown, 3 to 5 minutes per side, regulating the heat if the oil gets too hot.
• Transfer the fried tomatoes to a paper towel-lined plate to drain. Fry the remaining tomato slices, replacing the oil if necessary.
• Serve immediately with the remoulade sauce.
• {NOTE: For air fryer version, please refer to the full article.)

Video

Nutrition

Calories: 547kcal | Carbohydrates: 23g | Protein: 6g | Fat: 49g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 875mg | Potassium: 321mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1531IU | Vitamin C: 24mg | Calcium: 62mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Fried Green Tomatoes, Fried Green Tomatoes Recipe

Did you make this recipe?Snap a picture and mention @bellyfullblog!