Fried Green Tomatoes

 

Crispy Southern Delight: Fried Green Tomatoes

Fried Green Tomatoes are more than just a dish — they’re a Southern classic, a symbol of comfort, and a celebration of the late-summer harvest. Tangy, firm green tomatoes are coated in seasoned cornmeal and fried to golden perfection, resulting in a crispy, savory treat that's perfect as an appetizer, side dish, or even a unique sandwich filling.

Whether you're a longtime lover of Southern cuisine or trying fried green tomatoes for the first time, this recipe is simple, satisfying, and packed with flavor.

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What Are Fried Green Tomatoes?

Contrary to popular belief, fried green tomatoes didn’t originate solely in the Deep South. While they’re now a beloved Southern staple, they were also popular in the Midwest as early as the late 19th century. Today, the dish is famously associated with Southern cooking, especially after the release of the 1991 film Fried Green Tomatoes.

Green tomatoes are simply unripe red tomatoes. They're firm, slightly tart, and hold up well to frying — unlike their softer, riper counterparts.

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Why You’ll Love This Recipe

• Crispy outside, tender inside – A perfect contrast of textures.

• Tart and flavorful – The natural tang of the tomato pairs beautifully with the crunchy coating.

• Quick and easy – Only a handful of ingredients and about 30 minutes to prepare.

• Versatile – Serve as a snack, starter, or side with remoulade or ranch dressing.

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Ingredients

• 4 medium green tomatoes, sliced 1/4 to 1/2 inch thick

• 1 cup buttermilk (or milk with a splash of vinegar)

• 1 cup cornmeal

• 1/2 cup all-purpose flour

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika (optional for added flavor)

• Vegetable oil for frying

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Instructions

1. Prep the Tomatoes:
   Wash and slice the green tomatoes. Lay them on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture. Pat dry.

2. Set Up a Breading Station:
   In one bowl, pour the buttermilk.
   In another bowl, combine cornmeal, flour, salt, pepper, and paprika.

3. Coat the Tomatoes:
   Dip each tomato slice into the buttermilk, then dredge in the cornmeal mixture, pressing lightly to coat well.

4. Fry to Perfection:
   Heat about 1/2 inch of oil in a heavy skillet (cast iron works great) over medium heat. When the oil is hot (around 350°F or shimmering), add the tomato slices in batches.
   Fry for 2–3 minutes per side or until golden brown and crispy.

5. Drain and Serve:
   Remove with a slotted spoon and place on a paper towel-lined plate to drain. Serve hot with your favorite dipping sauce.

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Tips for Success

• Use firm, unripe tomatoes – Soft tomatoes will fall apart during frying.

• Don’t overcrowd the pan – It lowers the oil temperature and results in soggy tomatoes.

• Make them extra crispy – Double dip in buttermilk and cornmeal for a thicker crust.

• Try an air fryer – For a lighter version, air fry at 400°F for 8–10 minutes, flipping halfway.

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Serving Suggestions

Fried Green Tomatoes pair wonderfully with:

• Remoulade or spicy mayo

• Pimento cheese spread

• As a topping for burgers or BLTs

• With shrimp and grits for a true Southern feast

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Final Thoughts

Fried Green Tomatoes are a timeless dish that brings together the best of old-fashioned cooking and modern cravings for bold flavor and texture. Whether you're hosting a summer gathering or simply enjoying a quiet evening on the porch, this crispy classic will win over hearts and taste buds alike.

So next time you see green tomatoes at the market, don’t pass them by — fry them up and savor a bite of Southern tradition.