Crispy on the outside and tender inside, these Fried Green Tomatoes bring a perfect balance of flavor and texture to any meal.
Rich in fiber and plant-based nutrients, they’re lightly fried with heart-healthy oil for a satisfying, low-saturated-fat snack or appetizer.
Quick, easy, and naturally flavorful, they make a delightful choice for weeknight cooking or entertaining.
Fried Green Tomatoes
Equipment
- 1 heavy skillet (preferably cast iron)
- 1 shallow bowl for egg mixture
- 2 medium plates for flour and cornmeal dredging
- 1 fork or small whisk
- 1 spatula or tongs
- Paper Towels
Ingredients
- 3 medium green tomatoes about 12 ounces, sliced ¼-inch thick
- 1 large egg
- ½ cup buttermilk
- ½ cup all-purpose flour divided
- ½ cup cornmeal
- 2 teaspoons kosher salt or 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- Avocado oil or other high-heat vegetable oil for frying
- Flaky sea salt such as Maldon, for finishing
Instructions
- Preparing the Tomatoes: Start by washing your green tomatoes thoroughly under cool running water. Pat them dry with a clean kitchen towel or paper towels to remove any excess moisture. Slice each tomato evenly into ¼-inch thick rounds. Consistent thickness ensures they cook uniformly and develop a perfect golden crust while staying juicy inside. Place the slices on a plate, keeping them separated so they don’t stick together.
- Making the Egg and Buttermilk Mixture: In a shallow bowl, crack the large egg and whisk it together with the buttermilk until fully combined and smooth. This mixture acts as a “glue” that helps the flour and cornmeal coating adhere evenly to the tomato slices. Ensure the egg is completely incorporated and the mixture has a uniform consistency with no streaks of egg white or yolk.
- Preparing the Dry Coating Mixtures: Use two separate medium plates for the dry ingredients. On the first plate, place ¼ cup of all-purpose flour. This initial layer will lightly coat the tomato and help the egg mixture stick better. On the second plate, combine the remaining ¼ cup flour with ½ cup cornmeal, 2 teaspoons kosher salt, ½ teaspoon black pepper, and a pinch of cayenne. Mix thoroughly with a fork or small whisk until all spices are evenly distributed. This seasoned mixture will give your tomatoes a crunchy, flavorful exterior.
- Breading the Tomatoes: Take one tomato slice and gently dredge it in the plain flour on the first plate, shaking off any excess to avoid clumps. Next, dip the slice into the egg and buttermilk mixture, ensuring it is fully coated on all sides. Finally, transfer the tomato to the seasoned cornmeal mixture, pressing lightly so the coating sticks evenly. Place the breaded slice on a clean plate. Repeat this process with all remaining tomato slices, maintaining even coating for consistent texture and flavor.
- Heating the Oil: Pour approximately ¼-inch depth of avocado oil (or other high-heat vegetable oil) into a heavy skillet, preferably cast iron, for even heat distribution. Heat the oil over medium-high heat until it reaches 375°F (190°C). It’s crucial that the oil is very hot before frying; this prevents the tomatoes from absorbing excess oil and ensures a crispy exterior. Use a thermometer to check the temperature if possible, and adjust heat to maintain consistent frying temperature throughout.
- Frying the Tomatoes: Carefully place the breaded tomato slices into the hot oil in a single layer. Avoid overcrowding the pan, which can lower the oil temperature and make the coating soggy. Fry each slice for 1½ to 2 minutes per side, until they turn a beautiful golden brown. Use a spatula or tongs to gently flip them halfway through cooking. Maintain careful attention to prevent burning, and adjust the stove heat as needed to keep the oil at the right temperature.
- Draining and Finishing: Line a plate with paper towels to absorb excess oil. Once fried, transfer the tomato slices to the lined plate, keeping them in a single layer so they remain crispy. Immediately sprinkle each slice with flaky sea salt, such as Maldon, while still hot. This finishing touch enhances both flavor and texture, creating the perfect balance of crunch and seasoning.
- Serving and Enjoying: Serve the Fried Green Tomatoes hot for the best taste and texture. They make an excellent appetizer, snack, or side dish. Pair them with dipping sauces, add them to a BLT sandwich, or enjoy them on their own for a satisfying, crunchy treat. Leftovers can be reheated gently in a skillet to maintain crispness, though they are always best fresh from the pan.
Notes
- Choose firm, medium-sized green tomatoes for even cooking and a crisp crust. Overly soft tomatoes may become mushy when fried.
- Keep slices consistent in thickness (about ¼-inch) for uniform frying and texture.
- Maintain hot oil at 375°F to prevent sogginess and ensure a golden, crunchy exterior.
- Don’t overcrowd the pan; fry in batches to preserve oil temperature and crispiness.
- Use a combination of flour and cornmeal for a perfectly textured coating.
- Sprinkle flaky sea salt immediately after frying to enhance flavor without making the coating soggy.
Chef’s Secrets: Techniques For Perfect Crunch
Achieving the perfect Fried Green Tomato begins with temperature control.
Using a heavy skillet, preferably cast iron, ensures even heat distribution and consistent browning.
Pressing the cornmeal coating lightly onto the tomato slice helps it adhere better and gives an extra crunch.
For added depth of flavor, experiment with a pinch of smoked paprika or garlic powder in the cornmeal mixture.
Always fry in small batches, allowing the oil to return to temperature between rounds, which keeps the tomatoes crisp without absorbing excess oil.
Serving Suggestions: Delicious Ways To Enjoy
Fried Green Tomatoes are incredibly versatile.
Serve them as a crunchy appetizer with a tangy remoulade or spicy aioli.
They also make a flavorful addition to sandwiches, especially a BLT or veggie stack.
For a Southern-inspired twist, layer them with creamy pimento cheese or drizzle lightly with honey for a sweet-savory bite.
Pair them with fresh salads, roasted vegetables, or a light soup for a balanced and satisfying meal.
Storage Tips: Keeping Tomatoes Fresh
These fried tomatoes are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
Place them in a single layer on a plate or shallow container lined with paper towels to absorb excess moisture.
Reheat gently in a skillet over medium-low heat to restore crispiness—avoid microwaving, as it can make them soggy.
For longer storage, you can freeze the fried slices on a tray first, then transfer to an airtight bag for up to 1 month, reheating directly in a skillet.
Frequently Asked Questions
1. Can I use red tomatoes instead of green?
While red tomatoes are sweeter and juicier, they contain more water and may become mushy when fried.
Green tomatoes are firmer and ideal for a crisp, golden crust. If using red, choose very firm slices and adjust frying time carefully.
2. What type of oil is best for frying?
Use oils with a high smoke point such as avocado, canola, or peanut oil. These oils maintain consistent heat and produce a crisp coating without burning. Olive oil is not recommended for high-temperature frying.
3. How do I prevent the coating from falling off?
Lightly dredge tomato slices in flour first, then dip in the egg mixture, and press the seasoned cornmeal coating evenly. Avoid overhandling the slices, and fry immediately after breading for best results.
4. Can I make this recipe ahead of time?
You can bread the tomatoes a few hours ahead and refrigerate them, but for maximum crispiness, fry them just before serving. Fully fried tomatoes are best eaten hot and fresh.
5. Are these suitable for meal prep?
Yes! Fried Green Tomatoes can be incorporated into meal prep as a topping for sandwiches, salads, or grain bowls. Store fried slices separately from sauces or dressings to maintain crispness until ready to serve.
