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Fried Green Tomatoes

Karina Kari
Golden, crunchy, and full of flavor, these Fried Green Tomatoes are an easy-to-make snack or appetizer.
Lightly coated with a seasoned cornmeal mixture and fried to perfection, they’re crispy on the outside, tender inside, and perfect for everyday meals or entertaining guests.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American, Southern-Inspired
Servings 8 people

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.
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