Description
The World’s Best Recipe for Fried Green Tomatoes is a beloved Southern classic that combines crispy golden crust, firm and tangy green tomatoes, and a perfectly seasoned coating. Easy to prepare in under 30 minutes, it makes a nostalgic comfort food or a versatile appetizer or side dish that delivers crunchy texture and a juicy, slightly sour interior.
Ingredients
Scale
Tomatoes
- 3–4 firm, unripe green tomatoes, sliced 1/4-inch thick
Coating Mixtures
- 1 cup all-purpose flour (or rice flour for gluten-free)
- 1 cup cornmeal (use gluten-free cornmeal for gluten-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or cayenne pepper (adjust to taste)
Wet Mixture
- 2 large eggs, beaten (or 2 flax eggs for vegan version)
- 3/4 cup buttermilk (or plant-based milk with lemon juice for vegan)
For Frying
- Vegetable oil, peanut oil, or canola oil (enough for frying, about 1/2 inch deep in skillet)
Instructions
- Prepare the Tomatoes: Wash and slice the green tomatoes into about 1/4-inch thick rounds. Remove any overly soft or bruised spots to ensure even frying and good structural integrity.
- Set Up Coating Stations: In one bowl, whisk together the flour with salt, black pepper, and paprika or cayenne. In a second bowl, combine the beaten eggs and buttermilk. In a third bowl, place the cornmeal for the final coating.
- Dip and Coat: Dip each tomato slice first into the seasoned flour mixture, shaking off any excess. Then submerge it in the egg and buttermilk mixture, followed by dredging it through the cornmeal until evenly and thoroughly coated for maximum crunch and flavor.
- Fry to Golden Perfection: Heat oil in a skillet over medium heat until shimmering (around 350°F). Fry the coated tomato slices in batches for 2-3 minutes per side, flipping carefully to achieve an even golden crust without burning. Remove and drain on paper towels.
- Serve Warm: Serve the fried green tomatoes immediately while hot, preserving the crisp crust and juicy, tangy interior for the best experience.
Notes
- Choose firm green tomatoes to prevent sogginess while frying.
- Maintain oil temperature around 350°F to avoid greasy or undercooked tomatoes.
- Do not overcrowd the frying pan; fry in small batches for consistent temperature and even cooking.
- Drain fried tomatoes on paper towels to remove excess oil and retain crispness.
- Season both the flour and cornmeal mixtures to build a balanced, flavorful crust.
- For a gluten-free version, substitute all-purpose flour with rice flour and use gluten-free cornmeal.
- Reheat leftovers in a preheated oven or air fryer at 350°F for 5-7 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving (about 4-5 slices)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: fried green tomatoes, Southern recipe, appetizer, crispy tomatoes, gluten-free fried tomatoes, comfort food, vegetarian, vegan adaptation