Crispy on the outside and tender in the middle, these Fried Green Tomatoes are addictive! Serve them as an appetizer or side dish, a party snack, or make them the main attraction piled high on a BLT! This recipe for Fried Green Tomatoes is a variation of Southern Cooking's version: skipping the sugar, adding a bit of cayenne for kick and finishing with flaky sea salt for extra flavor and crunch.
If I'd known how easy it was to make Fried Green Tomatoes, I would have done it years ago. The growing season here in the High Desert of Oregon is short and when the weather begins to cool it means business. We'll have freezing overnight temperatures within days and that means that all of those green tomatoes on the vine must be picked.
But I'm getting ahead of myself here because, before we met Parker, we didn't have tomatoes to pick, green or otherwise.
Jump to:
About Parker
Parker is our neighbor, a brilliant horticulturist and a new entrepreneur. He's also a 7th grader. It was a school project to grow plants from seed that ignited his interest in growing plants. His success with the project gave him the idea to create his own plant start business and that's how Parker's Plants came to be. Over many months he started over 400 plants from seed - cultivated in his family's garage and house. (Nice parents, right? It must have been a jungle over there!) He was able to sell enough plant starts to buy a greenhouse and, to me, he looks pretty excited about filling it. Look out world!
A couple of days ago, Parker harvested 15(!!) pounds of green tomatoes to protect them from the coming frost and was kind enough to share some of his best slicing tomatoes with us. Hmmm...what to do with a batch of firm and gorgeous, shiny green, unripe tomatoes? Make Fried Green Tomatoes of course! They're more than a poignant and funny movie from the early 90s and well worth trying. They'll taste better from your kitchen then they would fresh from The Whistle Stop Cafe. 😉
The process is quick and easy. I recommend serving these with Remoulade Sauce for dipping or, for a classic Southern combination, with Shrimp Remoulade!
More of My Favorite Southern Recipes
- Homemade Biscuits
- Skillet Cornbread
- Sweet Potato Bread
- Cornbread Pudding
- Corn Maque Choux
- Cajun Potato Salad
How to Make Fried Green Tomatoes
1. Start with medium-sized firm green tomatoes sliced into ¼-inch thick circles.
2. Follow a classic breading style: dredge in plain flour, dip in egg wash, dredge in a seasoned mixture of cornmeal and flour. (Some recipes call for panko in this mixture, but I prefer the traditional breading where cornmeal crunch is the star.)
3. Shallow fry for 3 to 4 minutes in ¼-inch of high heat oil like avocado oil, sprinkle with flaky salt and serve!
Simple, right?
The next time you find yourself with the happy dilemma of too many green tomatoes you'll know just what to do.
Recipe Video
Fried Green Tomatoes Recipe
Ingredients
- 3 medium green tomatoes about 12 ounces
- 1 large egg
- ½ cup buttermilk
- ½ cup all-purpose flour divided
- ½ cup cornmeal
- 2 teaspoons kosher salt or 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- pinch ground cayenne pepper
- avocado oil or other high vegetable heat oil, for frying
- flaky sea salt such as Maldon, for finishing
Instructions
- Slice tomatoes into ¼-inch thick rounds.
To Make Breading Mixture:
- Whisk egg and buttermilk together in a shallow bowl.
- Scoop ¼ cup flour onto a medium plate.
- To a second medium plate add remaining flour, cornmeal, salt, pepper and cayenne; combine thoroughly with fork or small whisk.
To Bread Tomatoes:
- Dredge a tomato slice in plain flour, shaking off any excess; dip in egg mixture; dredge in cornmeal mixture until evenly coated and transfer to plate. Repeat with remaining tomato slices.
To Fry Green Tomatoes:
- Line a plate with paper towels; set aside.
- In a heavy skillet (ideally a cast iron skillet) heat ¼-inch of high heat oil to 375°. (It's important for the oil to be very hot to keep tomatoes from absorbing it. Be sure to reheat between batches!) Carefully place tomatoes into hot oil and cook 1 ½ to 2 minutes per side, until golden brown. Transfer to paper towel lined plate (keeping tomatoes in a single layer so they don't get soggy) and sprinkle with flaky sea salt. Repeat with remaining tomatoes. Serve hot.
Great recipe and super easy.
I served the green tomatoes with fresh tomato sauce from the last ripe tomatoes. What a lovely way to celebrate the end of tomato season.
Thank you for the story about Parker. Hope for the future.
I'm so glad you enjoyed these, Claudis, and what a great idea to serve them with fresh tomato sauce. Thank you for your kind comment.
Hi there, if I don’t have cornmeal, is there a recommended substitute?
Hi there, Jamila! Do you happen to have polenta or corn grits? Either would make a good substitute. You can bread them with just flour and they'll taste good, but they won't have the same crunchy crust.
Marissa, We had tomato plants and potatoes volunteer this year so I just harvested green tomatoes and purple potatoes this afternoon. Thank you so much for publishing the fried green tomato recipe and the remoulade sauce one too. I look forward to having a yummy dinner with my family!
Colleen
It's my pleasure, Colleen! How wonderful to have volunteer tomatoes and potatoes!! Hope you and your family enjoy!! 🙂