Fried Green Tomatoes
Fried Green Tomatoes bring crispy, golden goodness to your table with a crunchy, seasoned coating and a juicy, slightly tangy center.
Green tomatoes, cornmeal, and panko come together for a crisp, flavorful bite that’s perfect for dipping in ranch, fry sauce, or a little extra hot sauce.
Whether you’re serving them as an appetizer, a side dish, or just a snack, these fried green tomatoes are a classic Southern favorite you’ll want to make again and again.
Fried Green Tomatoes Recipe Highlights
- Perfectly crispy with a flavorful cornmeal and panko coating
- Quick and easy to make in just 30 minutes
- A great way to use up end-of-season green tomatoes
- Can be fried in a pan with just a little oil—no deep fryer needed
- Pairs well with a variety of dips and sauces
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
GREEN TOMATOES – Choose firm, unripe green tomatoes that haven’t started to turn red. They hold up better during frying and have a slightly tangy flavor. Look for medium to large tomatoes, as smaller ones can be harder to coat and fry evenly. If the tomatoes are too ripe, they’ll be too soft and may fall apart in the oil.
FLOUR – The first layer of coating helps the buttermilk mixture stick to the tomatoes, creating a crisp, even breading. A light dusting is all you need—too much flour can create a gummy layer under the crispy coating.
BUTTERMILK AND EGG – Buttermilk adds a bit of tang and helps the coating stay on. The egg acts as a binder, keeping everything together. Whole or low-fat buttermilk both work, but avoid fat-free versions since they lack richness.
HOT SAUCE – Adds a subtle heat to the buttermilk mixture. You can skip it if you prefer a milder flavor, or swap it for Worcestershire sauce for a bit of umami without the spice.
CORNMEAL AND PANKO – Cornmeal gives fried green tomatoes their classic crispiness, while panko makes them even crunchier. White or yellow cornmeal both work, but stone-ground cornmeal will add extra texture. If you only have regular breadcrumbs, they’ll work in a pinch but won’t be as crispy as panko.
SEASONINGS – A mix of salt, pepper, garlic powder, onion powder, cayenne, and oregano adds depth and a hint of heat. For a shortcut, swap the spices for Creole or Cajun seasoning. If you want a smoky flavor, try adding a pinch of smoked paprika.
OIL – A neutral oil like vegetable, canola, or avocado oil works best for frying. Make sure the oil is hot before frying. 350º Fahrenheit is the ideal temperature. If the oil is too cool, the tomatoes will absorb too much and become greasy. If it’s too hot, the coating may burn before the tomatoes cook through. Use a thermometer for the most consistent results.
How To Make Fried Green Tomatoes
Please check the printable recipe card below for more detailed instructions.
- Slice green tomatoes ¼ inch thick and pat dry.
- Set up three bowls: flour, buttermilk mixture, and breadcrumb mixture.
- Dredge tomatoes in flour, dip in buttermilk, then coat with breadcrumbs.
- Fry in oil in a skillet for 1 ½ to 2 minutes per side until golden. Drain and serve warm.
Leftovers and Storage
STORE – If you have leftovers (which is a big “if”), store the Fried Green Tomatoes in an airtight container in the refrigerator for up to 3 days. To help keep them crispy, place a paper towel between layers to absorb moisture. Nobody wants soggy fried tomatoes!
FREEZE – These are best enjoyed fresh, but if you must freeze them, it’s possible! Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. For best results, reheat straight from frozen—no thawing needed.
REHEAT – The key to getting that crispy crunch back is using dry heat. Pop them in a 350º Fahrenheit oven for 8-10 minutes, flipping halfway so both sides crisp up. If you have an air fryer, that’s even better! Set it to 400º Fahrenheit for 8-10 minutes and it will do the trick. Avoid microwaving unless you love sad, soggy tomatoes.
MAKE AHEAD – Want to get ahead? Bread the tomato slices in advance and refrigerate them on a baking sheet for up to 4 hours before frying. This helps the coating set, which means even better crunch when it hits the hot oil.
Serving Suggestions
DIP – Serve with chipotle mayonnaise or ranch dressing for dipping. Remoulade adds a tangy, slightly spicy kick, while ranch keeps it creamy and familiar.
SPICY KICK – Pair with hot sauce or a spicy aioli for extra heat. A drizzle of your favorite Louisiana-style hot sauce will brighten up the flavors, while a spicy aioli (just mix mayo with hot sauce and a squeeze of lemon) adds a creamy contrast to the crispy coating.
APPETIZER SPREAD – Add them to a platter with pimento cheese, deviled eggs, and hush puppies for a true Southern-inspired snack board. A little homemade such as Jalapeño Hot Honey for the hush puppies or a few pickle slices for contrast can round out the flavors beautifully.
BURGER TOPPER – Use Fried Green Tomatoes as a crispy topping for burgers or fried chicken sandwiches. They add a satisfying crunch and a hint of tang. Try stacking them on a BBQ bacon burger or a fried chicken sandwich with a honey drizzle for an unforgettable bite.
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Recipe Success Tips
PAT DRY – Don’t skip this step! Tomatoes hold a lot of moisture, and if they’re too wet, the coating won’t stick. A few extra seconds pressing them with paper towels means crispier, better-coated tomatoes that won’t lose their crunch.
HOT OIL – Temperature makes all the difference. If the oil isn’t hot enough (350º Fahrenheit), the tomatoes will soak up oil instead of crisping up. If it’s too hot, the coating burns before the tomatoes soften. A quick check with a thermometer saves you from greasy or overcooked slices.
DOUBLE COAT – Press that panko mixture firmly onto the tomatoes so it sticks. A little extra pressure now means an extra crispy crust later—the kind that stays put and doesn’t fall off when you take a bite.
DON’T OVERCROWD – Frying too many at once drops the oil temperature, which means soggy, not crispy tomatoes. Work in batches and give each slice some space so they fry up golden and crunchy.
Commonly Asked Questions
What Can Do If You Don’t Have Buttermilk?
If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
Can I use my Air Fryer to make Fried Green Tomatoes?
Yes, you can air fry them for a lighter option, but they won’t be as crispy as the oil-fried version. Spray the breaded tomatoes with cooking spray, air fry at 400º Fahrenheit for 10-12 minutes, flipping halfway, until golden and crisp.
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Fried Green Tomatoes Recipe
Ingredients
- 1 ½ – 2 pounds green tomatoes
Bowl 1
- ¾ cup all-purpose flour
Bowl 2
- ¾ cup buttermilk
- 1 large egg
- 1 tablespoon hot sauce
- 1 ½ cups cornmeal
- 1 ½ cups panko crumbs
Bowl 3
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- ½ teaspoon oregano
Frying
- vegetable oil for frying fill frying pan ⅓-½ inch with oil
Instructions
- Cut tomatoes into ¼ inch slices. Place slices on a paper towel-lined baking sheet. Pat tomatoes with additional paper towels to absorb moisture.
- Prepare three bowls for the dredging. Bowl 1 – Add flour. Bowl 2 – Whisk the buttermilk, egg, and hot sauce. Bowl 3 – Stir the corn meal, panko bread crumbs, salt, pepper, garlic powder, onion powder, cayenne pepper, and oregano.
- Dredge the tomato slices in the flour. Dip the slices into the buttermilk mixture. Lastly, dip the slice into the breadcrumb mixture. Bread all tomato slices before you begin frying.
- Heat the oil in a cast iron frying pan over medium-high heat until the oil has reached a temperature of at least 350º Fahrenheit. Use a meat thermometer to the check the temperature.
- Fry each slice between 1 ½ to 2 minutes per side. Work in batches. Transfer the fried tomatoes to a paper towel-lined baking sheet or platter to remove any excess oil. Serve warm.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.