Southern Fried Green Tomatoes

Slices of green tomato being fried in a cast iron skillet to make fried green tomatoes

Southern Fried Green Tomatoes made with cornmeal.

Photo Credit
Zigzag Mountain Art/Shutterstock
The Editors
Yield
4 servings
Category
Vegetables
Course
Side Dishes
Special Considerations
Vegetarian
Preparation Method
Bake

Got green tomatoes? Try our Southern Fried Green Tomatoes recipe submitted by an reader. In this recipe, you dip unripened tomato slices in a little flour, dip in egg mixture, and dredge in cornmeal mixture. Then fry until crispy and golden brown!

Fried green tomatoes are great as a side dish to BBQ or grilled chicken or pork chops, topped on a burger, added to a BLT, or served as an appetizer with our Buttermilk Ranch Dressing and a glass of Southern Sweet Tea.

This is the perfect way to use unripened tomatoes at the end of the growing season—or, simply pick a few green tomatoes to enjoy this summertime classic. Here are some more ideas about what to do with green tomatoes.

Recipe options:

Buttermilk: Many people don’t have buttermilk in the house, but we like using buttermilk because it allows the coating to have more sticking powder. For a buttermilk variation, substitute the “2 eggs and 2 tablespoons water” in the recipe below with “1 large egg and 1/2 cup buttermilk.”

Flour Only: If you don’t have cornmeal in the house, see this simple fried green tomato recipe made with flour only.

Ingredients

Ingredients
1/2 cup all-purpose flour
1/4 teaspoon kosher or sea salt
1 pinch freshly ground black pepper
2 eggs, lightly beaten
2 tablespoons water
1 cup cornmeal
3 medium-size green tomatoes cored and cut into 1/2-inch slices
2 to 3 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon pepper
Garnish (optional): 1/4 cup sour cream and 2 tablespoons minced red onion
Instructions

We cook these classic Southern Fried Green Tomatoes in a large cast-iron (heavy) skillet but also turn on the oven to finish cooking. 

  1. Heat the oven to 425°.
  2. To dredge the green tomatoes, we like to get out a few shallow bowls or pie plates:
    1. In one shallow bowl, combine the flour, salt, and pepper.
    2. In the second bowl, beat together eggs and water.
    3. In a third shallow dish, pour in cornmeal.
  3. Coat each tomato slice with flour (shake off excess), then dip in the egg mixture, then drench in cornmeal. Lay slices on a cookie sheet.
  4. In a large (cast iron) skillet over medium-high heat, pour a thin layer of canola oil to completely cover the bottom of the skillet (1/2 to 1/4 inch depth).
  5. Drop the coated tomato slices in the hot oil until golden brown, about 2 minutes on each side. Lay them on a baking sheet lined with parchment paper or just drain on paper towels.
  6. Season the hot tomatoes with salt. 
  7. Place in the oven to finish cooking, about 8 minutes.
  8. Serve tomato slices on serving plates or a large platter, then top with garnish of sour cream and red onion (or whatever you wish). Serve immediately and watch them disappear!
About The Author

The Old Farmer's Editors

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Comments

Shari Belles (not verified)

9 years 3 months ago

My husband and I love them on bread with butter. Makes a great supper!

Kathy Thibedeau (not verified)

9 years 3 months ago

I use crushed Ritz crackers instead of cornmeal. Yum!!

I use Ritz crackers also. Double yum👍

Roberta T (not verified)

9 years 3 months ago

I like the cornmeal. That's what makes a fried green tomato. I might slice mine thinner -- 1/4 inch.

Chris Flint (not verified)

9 years 3 months ago

You don't have to cook them in the oven after you fry them up, but I'll try it!

Chris Flint (not verified)

9 years 3 months ago

Green tomatoes are best when they're just starting to turn red.

joechapmann (not verified)

9 years 3 months ago

I love this southern recipe. I live up North and my tomatoes don't always get a chance to turn red so I cook up this way.