Fried Green Tomatoes

We hope you are enjoying late summer’s bounty and finding creative ways to savor the season’s offerings. As tomato plants begin to wind down, green tomatoes are abundant, and we’re sharing a recipe to help you make the most of them.

Fried Green Tomatoes are a Southern classic, first popularized in regional cookbooks in the early 20th century and later embraced nationwide. You might even enjoy them while watching the beloved film Fried Green Tomatoes, which brought this dish to pop culture fame.

Serve them up hot at your next BBQ with a side of ranch, pair them with creamy grits or polenta, or layer them with basil, mozzarella, and a drizzle of balsamic for a crunchy twist on caprese.

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Fried Green Tomatoes

Ingredients:

4 medium green tomatoes, sliced ½-inch thick

1 cup all-purpose flour

1 cup cornmeal (or breadcrumbs for extra crunch)

2 large eggs

½ cup buttermilk (or regular milk with a splash of vinegar/lemon juice)

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika or cayenne (optional, for heat)

Vegetable oil, for frying

Directions:

1. Slice the green tomatoes into even rounds, about ½-inch thick. Pat dry with a paper towel.

2. Set up a station with three shallow bowls:

   Bowl 1: flour, salt, pepper, and paprika/cayenne.

   Bowl 2: eggs whisked together with buttermilk.

   Bowl 3: cornmeal (or breadcrumbs).

3. Dip each tomato slice first in the flour mixture, then in the egg wash, and finally coat evenly with cornmeal.

4. Heat about ½ inch of vegetable oil in a skillet over medium heat until shimmering.

5. Fry the tomato slices in batches for 2–3 minutes per side, until golden brown and crispy.

6. Transfer to a paper towel–lined plate and sprinkle with a pinch of salt while hot.