Crispy cornmeal-crusted unripe tomato slices
Southern Fried Green Tomatoes
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
12 slices
Difficulty
Easy
Cost
Budget
$
Southern Fried Green Tomatoes
Crispy cornmeal-crusted unripe tomato slices
★4.6(9)
Thick slices of firm green tomatoes coated in a crispy cornmeal crust and fried until golden. A Southern tradition with tangy, crunchy perfection in every bite.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Fried green tomatoes turn the tart, firm fruit into a crunchy delicacy. The cornmeal coating fries up deeply golden and provides the perfect contrast to the tangy, almost citrusy tomato inside.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Southern Fried Green Tomatoes is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 4 medium green (unripe) tomatoes, sliced 1/3-inch thick
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 eggs beaten with 1/4 cup buttermilk
- Salt, pepper, and cayenne to taste
- Vegetable oil for frying
Instructions
- 1
Slice tomatoes and season both sides with salt and pepper. Let sit 5 minutes.
- 2
Set up a breading station: flour in one dish, egg-buttermilk in another, cornmeal with cayenne in a third.
- 3
Dredge each tomato slice in flour, dip in egg wash, then coat in seasoned cornmeal.
- 4
Fry in 1/4 inch of oil over medium-high heat for 2-3 minutes per side until golden brown.
- 5
Drain on paper towels and serve hot with remoulade sauce or ranch dressing.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Green tomatoesFirm tomatillos (husked)
Similar tartness and firm texture
CornmealPanko breadcrumbs
Gives a different but still crunchy coating
Tips & Storage
Pro Tips
Choose tomatoes that are completely green and very firm—even slightly ripe ones will fall apart.
Press the cornmeal coating firmly onto each slice so it adheres well during frying.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately. Leftovers can be refrigerated up to 1 day.
Reheating
Reheat on a wire rack at 400°F for 5-7 minutes to restore crispiness.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
Nutrition Facts
Per serving (45mg) · 4 servings
Calories200
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates10g
Fat24g
Fiber310mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I find green tomatoes?
- Farmers markets in late summer have them, or ask a gardener—grocery stores rarely stock them.
- Can I bake them instead?
- Yes—bake on a greased sheet at 425°F for 20 minutes, flipping halfway, though they won't be as crispy.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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