Fried Green Tomatoes are a timeless Southern staple—crispy, golden, and slightly tangy inside. Made with firm, unripe tomatoes and a well-seasoned coating, they’re simple, comforting, and deeply rooted in traditional home cooking.
Ingredients
Firm green tomatoes are sliced thick so they hold their shape. Flour helps the coating stick, while cornmeal delivers that classic Southern crunch. Eggs and buttermilk bind everything together. Salt, black pepper, and paprika season the crust, and neutral oil is used for frying.
Preparation
The tomato slices are lightly salted and rested briefly to draw out excess moisture. Each slice is dredged in flour, dipped into the egg–buttermilk mixture, then coated generously in seasoned cornmeal. Pressing gently ensures the coating adheres well.
Frying
Oil is heated in a skillet—cast iron is preferred for even heat. The tomatoes are fried in batches until deeply golden on both sides, then transferred to a rack or paper towels to drain while staying crisp.
How to Serve
They’re best served hot, straight from the skillet. Fried green tomatoes pair perfectly with ranch, remoulade, or simple mayonnaise. They also work beautifully as a side dish or stacked into sandwiches with bacon and lettuce.
Why They’re Loved
The magic is in the contrast: crunchy coating, tender tomato, and a bright, tangy bite. Simple ingredients, cooked with care, turn humble green tomatoes into one of the South’s most beloved comfort foods.
Enjoy !!!
