Fried Green Tomatoes

This classic Southern fried green tomatoes recipe has a crispy cornmeal crust and tender tangy center. Perfect with pimento cheese, on a BLT, or dipped in creamy sauce!

In the South, fried green tomatoes aren’t just a recipe they’re a story.

My grandmother was famous for hers, and to this day, no other fried green tomato has ever tasted quite like hers. The secret? She soaked the slices in a light sugar-water brine before battering them in flour and cornmeal. That touch of sweetness brought out the tomato’s natural tang, and her special light but sturdy batter gave them a crisp that held on even through all that juicy tomato goodness.

Of course, the movie Fried Green Tomatoes made the Whistle Stop Café famous, but Southerners had been frying green tomatoes for generations before Hollywood discovered them. Today, they’re more than a side dish, they’re a conversation starter. Whether you’re serving them with ranch dressing or a creamy horseradish sauce, they’re the kind of appetizer that gets people talking.

Growing up, we served them right alongside summer classics corn, okra, sliced garden tomatoes, and meatloaf. But they also shine as a party appetizer, passed around on a platter or placed at each table for guests to nibble while they chat. Even folks who’ve never been to the South know the name “fried green tomatoes,” and once they try my grandmother’s version, they never forget them.

Why You’ll Love This Recipe

• A little sweet + a little tangy: The sugar soak perfectly balances the tartness of the tomato.
• It has an egg wash batter for sturdiness but a delicious breading for a perfect crunch.  The coating stays put instead of sliding off.
• Light, crisp texture: More flour than cornmeal for that shatter-crisp bite.
• Freezer-friendly: Batter ahead, freeze, and fry straight from frozen for quick entertaining.
• Conversation piece: Great as a Southern-style side or as a party appetizer that gets guests talking.

What you’ll need to make Fried Green Tomatoes

• Very firm and all green tomatoes.
• White granulated sugar
• An egg
•  Buttermilk
•  Self- flour
•  Yellow self-rising cornmeal
• ¼ teaspoon salt
• ½ teaspoon black pepper (or to taste)
• Vegetable oil for frying (about 2 cups)
• Optional: ranch dressing, horseradish sauce, or remoulade.

How to make Fried Green Tomatoes

1. Slice & Sweeten the Tomatoes
   • Slice tomatoes into ¼-inch rounds.
   • Lay in a shallow dish and sprinkle evenly with the sugar.
   • Cover and let sit for at least 30 minutes (or up to 2 hours) to create a light sugar-water brine.
2. Prepare the Coatings
   • In one bowl, whisk egg and buttermilk.
   • Drain the sugar water from the tomatoes into the egg-buttermilk mixture and whisk.
   • In another bowl, combine flour, cornmeal, salt and black pepper.
3.  Batter
   • Dip each tomato slice into the buttermilk mixture, dredge in the flour mixture, then place the coated tomato on a parchment lined sheet pan. Repeat until all the tomato slices are coated in the egg wash and breading.
4. Freeze to Set
   • Arrange battered slices on a baking sheet and freeze for 10 minutes.
5. Fry
   • Heat oil in a cast-iron skillet over medium-high heat to 350°F. I test the oil for a sizzle to see if it’s hot enough. Drop few drops of water in the skillet and if it sizzles for at least 10 seconds, it should be hot enough.
   • Fry tomatoes in batches for 2–3 minutes per side until golden.
   • Drain on paper towels.
6. Serve
   • Serve hot with your favorite dipping sauce or just enjoy them plain alongside your favorite vegetables.

Tips for the Best Fried Green Tomatoes

1. Soak in sugar water – Just 30 minutes (or up to 2 hours) is enough to add flavor and help the coating stick.
2. Don’t skip on the egg/buttermilk wash! This helps keep the batter on. And if you want an extra layer of crust, you can double batter the tomatoes. Just double the egg wash and flour/cornmeal breading.
3. Freeze before frying – Ten minutes in the freezer sets the coating so it won’t slide off during cooking.
4. Use cast iron – It holds heat evenly and gives that perfect fry.
5. Don’t crowd the pan – Fry in batches so the oil stays hot and the coating crisps beautifully.
6. Try to find firm and very green tomatoes that don’t have any signs of ripening for the best taste.
7. Don’t slice the tomatoes too thin or too thick.

Serving Suggestions

• Serve with ranch, horseradish sauce, or remoulade for dipping.
• Pair with grilled meats or summer vegetables for a true Southern meal.
• Stack with fresh mozzarella and basil for a Southern “caprese.”Also fried green tomatoes make a delicious sandwich!! Slap a little mayonnaise or horseradish sauce on sandwich bread, place a couple of fried green tomatoes on it and you’ll have a special treat!
• Offer as a starter at a dinner party.  They’ll disappear faster than you can fry them.

Freezing Tips

• Freeze before frying: Prepare and double-batter the slices, arrange on a baking sheet, and freeze until solid. Store in a freezer bag up to 2 months.
• Fry from frozen: No need to thaw — just drop into hot oil and cook until golden.

I hope you enjoy this recipe as much as my family and I do. It’s a wonderful taste of summertime, and now’s the perfect time to grab some green tomatoes. You can find them at farmers markets and even many supermarkets. Serve them hot with a little pimento cheese, or stack them on a BLT for a true Southern treat. Let me know how you like them!

Thank you for stopping by! I’ll be back soon with more delicious Southern recipes.

Aletia

More recipes that you will love!

The Best Southern Fried Okra

Southern Fresh Creamed Corn

Southern Creamy Cucumber, Tomato and Vidalia Onion Salad/

Southern Cucumber, Tomato and Vidalia Onion Salad

Classic Southern Tomato Pie

Be sure to leave a comment below if you have any questions about the recipes.  I would love to hear from you and if you make it, be sure to use #deliciouslysouthern and let me know how you like it. Lastly, please follow me on Instagram, Pinterest, and Facebook.

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