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Fried green tomatoes are made from firm, unripe tomatoes that are sliced, coated in a seasoned cornmeal or flour mixture, and fried until golden and crispy. They’re tangy on the inside and crunchy on the outside, often served as a Southern comfort food appetizer or side dish.
Despite being considered a classic Southern dish, fried green tomatoes actually have more complex origins. Early recipes appeared in Northern and Midwestern cookbooks in the late 1800s, often associated with Jewish immigrants who brought frying techniques from Europe. The dish did not gain its “Southern icon” status until much later, after the 1991 film “Fried Green Tomatoes” popularized it nationwide.
By that point, it had already become a comfort food staple across the South, served in diners and home kitchens alike, often as a way to use up end-of-season tomatoes before the first frost.
What Kind of Tomatoes to Use
Here’s where confusion often sets in. There are two types of “green tomatoes.”
- Unripe Tomatoes: These are regular red, yellow, or pink varieties that haven’t ripened yet. Their firm texture and tart flavor make them ideal for frying because they hold their shape and have a pleasantly tangy bite. This is what you want to use for fried green tomatoes!
- Naturally Green Tomato Varieties: Some tomatoes, like Green Zebra or Aunt Ruby’s German Green, stay green when fully ripe. While these can be fried, they’re softer and sweeter, and they don’t give quite the same crunch or classic flavor as unripe tomatoes.
For authentic fried green tomatoes, you want unripe green tomatoes. Look for firm, pale green ones that feel dense when you squeeze them lightly.
Ideal Size and Type
Choose medium-sized slicing tomatoes, about 2½ – 3 inches in diameter. The best types include:
- Beefsteak or heirloom varieties (unripe)
- Celebrity, Better Boy, or Cherokee Purple (picked while still green and firm)
Avoid cherry tomatoes or very large, watery ones since they will soften too much when fried.
Fried Green Tomatoes
- Total Time: 35 minutes
Description
Fried green tomatoes are crispy, golden slices of unripe tomatoes with a tangy flavor and a satisfying crunch.
Ingredients
- 3 to 4 medium green tomatoes
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup cornmeal (or substitute breadcrumbs for extra crunch)
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
- For dipping: ranch (optionally mix with cajun seasoning)
Instructions
- Slice tomatoes into ¼-inch rounds. Sprinkle both sides lightly with the 1 teaspoon of salt and let them sit on paper towels for 10-15 minutes. This helps draw out moisture.
- In one bowl, add the flour. In another bowl, add the buttermilk. Then to a third bowl, add the cornmeal seasoned with 1 tablespoon of salt, pepper, paprika, and cayenne pepper.
- Dip each tomato slice first in the flour, then in the buttermilk, and finally coat thoroughly in the cornmeal mixture.
- Heat ¼ inch of oil in a skillet over medium heat. Once hot (around 350°F), add tomato slices in a single layer. Fry 2-3 minutes per side until golden brown.
- Transfer to a paper towel-lined plate and sprinkle with a bit more salt while still warm. Best served immediately with cajun ranch mixture.
Notes
Do not overcrowd the pan, as that can lower the oil temperature and lead to soggy tomatoes.
For an extra crunchy texture, double dip the slices by coating them in flour again after the buttermilk before finishing with cornmeal.
For a lighter version, air fry or oven-bake them at 400°F for 15-20 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4-6
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