Introduction

Fried green tomatoes offer a delightful combination of crispy coating and tangy, slightly tart tomato slices. This Southern classic makes for a perfect appetizer or side dish that’s flavorful and satisfying. With a simple dredging process and careful frying, you can enjoy this crunchy treat at home anytime.

A stack of six round fried green tomatoes is placed on a white plate against a white marbled background. Each tomato slice is coated with a golden brown crispy breadcrumb layer, showing hints of green tomato inside between the crispy coating. The breading has a rough texture with small black pepper specks. The stack is slightly uneven, with crumbs scattered lightly around the plate, and blurry background elements give a warm and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Vegetable oil (enough to come up about 1 ½ inches in your skillet, for frying)

3 green tomatoes, sliced

1 cup all-purpose flour

1 ½ cups buttermilk

1 egg

6 dashes hot sauce

1 cup regular bread crumbs

½ cup yellow cornmeal

1 teaspoon Lawry’s seasoning salt

½ teaspoon white pepper

½ teaspoon garlic powder

Instructions

Step 1: In a heavy-duty skillet that is at least 3 inches deep, heat vegetable oil to 350°F. Use a thermometer for an accurate temperature reading.

Step 2: Prepare a plate lined with paper towels to drain the fried tomatoes and set aside.

Step 3: Slice the green tomatoes into ¼ inch thick slices. Lay them on a plate lined with paper towels, then cover with another paper towel to blot away excess moisture.

Step 4: Set up a dredging station with three shallow dishes. Use pie plates or similar shallow containers about 2 inches deep.

Step 5: Place the flour in the first dish.

Step 6: In the second dish, whisk together the buttermilk, egg, and hot sauce.

Step 7: In the third dish, combine bread crumbs, cornmeal, Lawry’s seasoning salt, garlic powder, and white pepper until evenly mixed.

Step 8: Coat each tomato slice evenly with flour, shaking off any excess.

Step 9: Dip the floured tomato slice into the buttermilk mixture, allowing excess to drip off.

Step 10: Press the tomato slice into the breadcrumb mixture, coating all sides and shaking off any excess.

Step 11: Place the coated tomato slice on a clean plate. Repeat this process with all slices before frying.

Step 12: Carefully place 3 to 4 tomato slices into the hot oil. Fry for about 2 minutes or until golden brown, avoiding overcrowding and maintaining the oil temperature at 350°F.

Step 13: Remove fried tomatoes with a slotted spoon and place on the prepared paper towel-lined plate to drain excess oil. Repeat with remaining slices. Optionally, sprinkle with a small pinch of kosher salt while still hot.

Tips & Variations

Use a thermometer to maintain oil temperature for perfectly crispy tomatoes without absorbing excess oil.

Substitute spicy panko breadcrumbs for extra crunch and a bit of heat.

Try serving with a creamy remoulade or ranch dipping sauce for added flavor.

For a gluten-free option, replace all-purpose flour and bread crumbs with gluten-free alternatives.

FAQs

Can I use ripe tomatoes instead of green tomatoes?

Ripe tomatoes are softer and contain more moisture, so they do not hold up well to frying and won’t achieve the desired crisp texture. Green tomatoes are firmer and less juicy, making them ideal for this recipe.

What if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 1 ½ cups of milk with 1 ½ tablespoons of lemon juice or white vinegar. Let it sit for 5–10 minutes to curdle before using in the recipe.