Crispy Southern Fried Green Tomatoes Recipe

Introduction

Crispy Southern Fried Green Tomatoes are a classic comfort snack perfect for showcasing tart, firm green tomatoes with a crunchy, flavorful coating. This easy recipe delivers a satisfying crunch and a deliciously spiced crust that’s perfect as an appetizer or side dish.

Ingredients

• 3–4 firm green tomatoes, sliced 1/4″ thick
• 1 cup buttermilk
• 1 large egg
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 cup breadcrumbs (panko or regular)
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions

1. Step 1: Slice green tomatoes into 1/4″ thick rounds and place them on paper towels. Sprinkle lightly with salt and let sit for 10–15 minutes to draw out excess moisture.
2. Step 2: Prepare three dredging stations: Bowl 1 with flour; Bowl 2 with whisked egg and buttermilk combined; Bowl 3 with cornmeal, breadcrumbs, garlic powder, paprika, salt, and pepper mixed together.
3. Step 3: Dredge each tomato slice first in the flour, then dip into the egg and buttermilk mixture, and finally coat thoroughly with the seasoned crumb mixture, pressing gently to adhere.
4. Step 4: Heat vegetable oil in a cast iron skillet over medium heat until it reaches 350°F (175°C).
5. Step 5: Fry the tomatoes in batches, cooking 2–3 minutes per side or until golden brown and crispy.
6. Step 6: Remove the fried tomatoes and drain on paper towels. Serve warm with your favorite dipping sauce.

Tips & Variations

• For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
• Try adding a pinch of cayenne pepper to the crumb mixture for a spicy kick.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes as a substitute.
• Serve with ranch dressing, spicy mayo, or a simple remoulade for dipping.

Storage

Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispiness; microwaving may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake fried green tomatoes instead of frying?

Yes, to make a lighter version, bake the coated tomato slices on a greased baking sheet at 425°F (220°C) for about 15–20 minutes, flipping halfway until golden and crisp.

What type of tomatoes are best for this recipe?

Firm, tart green tomatoes work best because they hold their shape during frying and offer the characteristic tangy flavor that balances the crispy coating.

Crispy Southern Fried Green Tomatoes Recipe

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★★★★★

4.6 from 57 reviews

Enjoy a Southern classic with these Crispy Southern Fried Green Tomatoes. Firm green tomatoes are sliced, seasoned, and coated in a flavorful combination of flour, buttermilk, egg, cornmeal, and breadcrumbs, then fried to golden perfection. Perfect as a snack, appetizer, or a side dish, these crispy tomatoes bring a satisfying crunch with a tangy, savory twist.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Southern American

Ingredients

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Tomatoes and Preparation

• 3–4 firm green tomatoes, sliced 1/4” thick

Dredging Mixtures

• 1 cup all-purpose flour
• 1 cup buttermilk
• 1 large egg
• 1/2 cup yellow cornmeal
• 1/2 cup breadcrumbs (panko or regular)
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste

For Frying

• Vegetable oil, for frying

Instructions

1. Slice and Salt Tomatoes: Slice the green tomatoes into 1/4 inch thick rounds and place them on paper towels. Lightly sprinkle with salt and allow them to rest for 10–15 minutes to draw out excess moisture, ensuring a crisper final product.
2. Prepare Dredging Stations: Set up three bowls for the coating process. Bowl 1 should have the all-purpose flour. In Bowl 2, whisk together the egg and buttermilk to create the wet mixture. In Bowl 3, combine cornmeal, breadcrumbs, garlic powder, paprika, salt, and pepper to make the seasoned crumb mixture.
3. Coat the Tomatoes: Dip each tomato slice first into the flour, ensuring a light but even coating. Then dip into the egg and buttermilk mixture, followed by pressing thoroughly into the seasoned crumb mixture to cover completely. This triple coating guarantees a crunchy crust.
4. Heat Oil: Pour vegetable oil into a cast iron skillet and heat to 350°F (175°C). Maintaining this temperature is key to frying the tomatoes evenly without absorbing excess oil.
5. Fry Tomatoes: Fry the coated tomato slices in batches in the hot oil, cooking each side for 2–3 minutes or until they turn golden brown and crispy. Avoid overcrowding the skillet to preserve oil temperature and ensure even frying.
6. Drain and Serve: Remove the fried tomatoes and drain them on paper towels to absorb any excess oil. Serve warm with your favorite dipping sauce to enjoy their crispy texture and delicious flavor.

Notes

• Use firm green tomatoes to ensure they hold their shape during frying.
• Resting the sliced tomatoes with salt draws out moisture for a crispier crust.
• Maintain oil temperature at 350°F for best frying results; use a thermometer if possible.
• For added flavor, try adding a pinch of cayenne pepper or chili powder to the crumb mixture.
• These fried green tomatoes are best enjoyed fresh and warm.
• Leftovers can be reheated in a skillet or oven to maintain crispiness but are best consumed immediately.

Keywords: Fried Green Tomatoes, Southern Recipe, Crispy Tomatoes, Appetizer, Fried Snack