Fried Green Tomatoes

If a picture paints a thousand words, this one is reads, “Yum!” a thousand times over!  Fried Green Tomatoes…they are such a special and wonderful thing; I’d love to hug the neck of the person who came up with this idea! Every year, I long for the first green tomatoes to fry and every year I mourn the last ones of the season.

I have seen and tried many many variations of these delights, but I finally made one to my own liking.  I have this thing about fried green tomatoes; they must not be mushy.  They need to retain a bit of crunch, not much, just a titch. And the crust needs to be seasoned and crispy…no soggy crust allowed!

So, I’ll share my tips for what I consider the perfect fried green tomatoes.

They are wonderful served by themselves, or with a dollop of roasted red pepper aioli (which I will post next). I sure hope you’ll try them.  And I sure hope you’ll enjoy them!


5.0 from 1 reviews
Fried Green Tomatoes
Prep time
Cook time
Total time
Fried Green Tomatoes...a delight from the garden, distinctly southern, crispy coated deliciousness.
Recipe type: Appetizer, Side Dish
Serves: 2-3 slices per person
  • Green tomatoes, thickly sliced
  • Kosher salt
  • 1 cup buttermilk
  • 1 cup stone ground yellow corn meal
  • ¼ cup all-purpose flour
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • A pinch of cayenne pepper
  • 3 cups canola oil (or enough to have about 1 inch in the bottom of your skillet)
  1. Sprinkle the sliced tomatoes with salt and let drain in a colander for about a half hour. Tip One: This step is very important for the crispness of the tomatoes. The salt will draw out some moisture in the tomatoes and allow them to cook up without going soggy.
  2. Remove the tomatoes from the colander and pat dry on a kitchen towel.
  3. In one bowl, pour the buttermilk.
  4. In another bowl, positioned just next to the buttermilk, stir in the corn meal, flour and seasoning. Both of these bowls should be close to a skillet in which you will heat the canola oil.
  5. Once the oil is heated, one at a time, submerge a tomato slice into the buttermilk. Tip two: No egg double dipping...just a simple buttermilk bath. It helps the seasoned meal/flour stick. You don't want gommed up meal, just a nice coating.
  6. Then, into the corn meal/flour, coating well on both sides and on the edges.
  7. Drop into the hot oil and cook on each side until golden brown - about 4-6 minutes per side. Drain on paper towels and sprinkle with salt to taste.




The assembled ingredients…




About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Fried Foods, Fruits, Side Dishes, Southern, Vegetables. Bookmark the permalink.

13 Responses to Fried Green Tomatoes

  1. Amy says:

    Totally feelin’ you on this one, P. I’ll try your version. Mmm hmmm.

    • P~ says:

      *Love* I hope you do, Amy! Eight years is WAY too long to go without fried green tomatoes in your life! P~

  2. Marcie says:

    I’ll be makin’ em as soon as I finds ’em….you’ll be the first to know.

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  4. Mark says:

    I made these tonight along with the roasted red pepper aioli. Super yum! I have never made an aiolo before and was surprised how easy it was and of course how good it was. Thanks for posting.

    • P~ says:

      Mark…I’m SO happy you made them! And the aioli too! I’m thrilled you enjoyed them. Don’t stop with roasted red pepper aioli…make ailoi for everything! 🙂 P~

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  6. Angela says:

    I must try this one. Hint: If you want to have fried green tomatoes all year long. Slice your green tomatoes and store in 1/2 vinegar and 1/2 water. When ready to cook: remove the tomatoes you are going to cook and put in fresh water for a few minuter and then they are ready to cook and will be nice and crispy when cooked.

    • Thank you for commenting, Angela! I hope you do try them! I just made some recently with the first of the green tomatoes I found in the market. Thanks for the tip. P~

    • Betty Domal says:

      When you prepare this do you freeze it and if so how long can you keep it?

      • Betty, Fried green tomatoes don’t last long enough in this house to make it to the freezer. If, however, you wanted to batter the tomatoes, place them on a parchment-lined baking sheet and freeze them, once they were frozen you could place them in ziplocks and keep them in the freezer for probably a year. P~

  7. Jean says:

    I would like to receive emails from you. I like your recipes

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