Fried Green Tomatoes Recipe: Southern Summers (2024)

Green tomatoes, coated with a combination of cornmeal and breadcrumbs and then fried, end up tender and juicy in the middle and delicately crispy on the outside.

❤️ Why you'll love it

If you've never tried fried green tomatoes you are in for a real treat. Serve these on top of burgers, as a side dish, or as an appetizer with a homemade remoulade sauce.

This fried green tomatoes recipe is one of those iconic southern dishes that you have to try at least once.

They're hard to find commercially but luckily this classic side dish is much easier to make than you might think.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

1. Slice tomatoes about ¼-inch thick.
2. Put flour mixture in one bowl, buttermilk mixture in one bowl, and crumbs in one bowl.
3. Dip the tomatoes in the flour.
4. Now dip it in the buttermilk mixture.
5. Finally dip it in the crumb mixture.
6. Fry.

🥄 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need the following items to make this recipe successfully.

One of the most important things to have, as far as I'm concerned, is a couple of cast iron pans. Lodge is my favorite brand - they last forever.

🥫 Storage

Fried green tomatoes are best right after they're made. If there are leftovers cover with plastic wrap and refrigerate.

💭 Things to know

Expert Tip: Be sure to heat the oil to 360F between each batch.

• Use firm, unripe tomatoes.
• Cut them about ¼ -inch thick with a sharp knife.
• Use a light, high smoke point oil like peanut oil (unless there are allergies).
• Make sure the oil is at about 360 degrees before you add the tomato slices.
• Gently slip the fried green tomato slices onto a thick layer of paper towel to drain.
• Don't stack them or they'll get soggy.
• Serve them while they're hot.

👩‍🍳 FAQs

Here are the questions I am most frequently asked about this recipe.

• Grilled Shrimp Creole with Roasted Tomatoes- Grilled Gulf Shrimp with an amazing roasted tomato and pepper sauce - it's so easy.
• Southern Corn Pudding- classic corn casserole that works so well with roasted meat.
• Southern Buttermilk Biscuits- There's nothing like fluffy buttermilk biscuits.
• Alabama Slammer- Perfect paired with a front porch and a good book.
• Pig Pickin Cake- Yellow cake with pineapple and mandarin orange topped with a creamy whipped topping.
• Blackberry Cobbler- Big, plump blackberries under a sugary, buttery crust - old fashioned goodness!
• Chocolate Chess Pie- This pie is like nothing you've had - chocolatey, fudgy, and so easy.

🍽️ Serve with...

• A great dipping sauce like this copycat Red Robin campfire sauce.
• A delicious homemade remoulade sauce like this spicy avocado remoulade.
• I love these on top of cheeseburgers with a little chipotle aioli.

📞 The last word

So you may have noticed that my fried green tomatoes have a distinctly red cast to them. That's because I forgot about them on the counter and they went ahead and started to ripen.

I'm not one to waste food if I can help it so I went ahead and used them anyway. Don't worry if your tomatoes are a little pink - as long as they aren't completely ripe you're good to go.

They need to be firm and not juicy or you'll end up with a soggy crust.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars!⭐️⭐️⭐️⭐️⭐️

📖 Recipe

More Recipes for Summer Celebrations