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This now-common southern appetizer is a crispy and crunchy deep-fried delicacy. Covered in a buttermilk batter and coated in a breaded panko crust this Southern Fried Green Tomatoes Recipe is simple, delicious, and perfect for dipping in your favorite sauce.
Classic southern recipes like this one as well as Southern Tomato Pie and Chicken and Dumplings make for the most comforting meals.
Southern Fried Green Tomatoes Recipe
Not just famous for its movie title, Fried Green Tomatoes is a well-known southern staple that is surprisingly easy to prepare, but what’s peculiar about this dish is its actual origins.
In today’s culinary culture this crispy on the outside and tangy on the inside tomato side dish is considered southern but perhaps is not. What is known to be true is their delicious taste perfect for the end of summer dining.
Origins of Fried Green Tomatoes
This appetizer/side dish grew in popularity after the movie Fried Green Tomatoes was released in 1991, and was considered to be a true southern staple. Surprisingly, though these crispy deep-fried tomatoes did not originate in the south. Even more surprisingly the dish is linked to the midwest and northeast possibly coming from Jewish immigrants.
Robert F. Moss who is a culinary historian and food writer in Charleston decided to go on a food journey to find the origins of this now the southern seeming recipe. He didn’t find any southern printed recipes linking to the dish until after the movie production.
An Alabama newspaper article stated, “no self-respecting Southerner would dream of eating a fried green tomato.” Guess it just goes to show, times change.
Ingredients in Fried Green Tomatoes
- Firm Green Tomatoes: make sure the tomatoes are firm to touch, which most green tomatoes will be since they are unripe.
- Salt: this is a key ingredient for removing excess moisture from the tomatoes before frying them.
- Flour: a good all-purpose flour will work for this recipe, however, since it’s now considered southern many cooks swear by using White Lily flours.
- Spices: Paprika, Garlic Powder, Onion Powder, and Chili Powder are the main spices in this mixture, but you can add some of your favorites as well.
- Buttermilk: the thick creamy texture of buttermilk makes it perfect for dunking and coating the tomatoes before the frying process, however, you can also use milk just use whole milk.
- Eggs: the eggs are needed to hold the flaky outer crust together and well as keeping it intact.
- Cornmeal: this ingredient is also part of what gives these fried tomatoes their flaky crust.
- Panko Breadcrumbs: both plain breadcrumbs and panko breadcrumbs will work for this recipe, but the panko option provides a perfectly crispy texture that makes these tomatoes delicious.
- Canola Oil or Grapeseed Oil: when frying foods you always want to choose an oil with a high smoke point. You should never see smoke coming off of your oil. If you do pour it out and start over, but oils like canola oil, peanut oil, or grapeseed oil are all good for frying these tomatoes.
How to Make Fried Green Tomatoes
- Prep the Tomatoes: the tomatoes should be sliced about 1/4-inch in thickness. Then lay the sliced tomatoes in an even layer on a paper-towel-lined baking sheet and sift salt over them. Cover with paper towels and let sit for 10 minutes.
- Coat the Tomatoes: place 3 shallow bowls in a row next to your stove (where you’ll be frying the tomatoes). In the first bowl combine the flour and spices, in the second bowl whisk the buttermilk and eggs together, and in the last bowl mix the cornmeal and breadcrumbs.
- Coat the tomatoes in the flour mixture covering both sides.
- Dredge the coated tomato into the buttermilk mixture, making sure to get both sides covered.
- Finally, cover the tomato slice in the cornmeal and breadcrumb mixture.
- Fry Tomatoes: heat the oil to 360º F and using a spatula or flat slotted spoon slide the coated tomato into the oil. Fry for 3 minutes on each side.
Best Tomatoes for Making Fried Green Tomatoes
The most important key for choosing the perfect tomatoes for frying is their firmness. The best tomatoes will be firm to touch, and almost hard. If they’re too soft they’ll likely fall apart or worse disintegrate in the frying process.
The variety of tomatoes is also not as important. A beefsteak tomato produces a great size and taste for this recipe. Most green tomatoes are in fact firm because they are unripened. There are some versions of heirloom tomatoes that remain green after ripening, however, heirloom tomatoes don’t fry quite as well.
Best Dipping Sauce for Fried Green Tomatoes
You can dip your tomatoes in any sauce you prefer, but the most common dipping condiment is a remoulade sauce. Other options below are some of my personal favorites.
- Alabama White Sauce
- Comeback Sauce
- Remoulade Sauce
- Aioli Sauce
FAQ’s for Making Fried Tomatoes
Do the tomatoes have to be green?
No. You can fry other types of tomatoes, however, they need to be extremely firm. A soft juicy tomato will often disintegrate during the frying process.
Are Fried Green Tomatoes Unripe Tomatoes?
Yes, fried green tomatoes are made using unripe tomatoes plucked from the vine just before they’ve turned a brilliant red color. The reason for using these tomatoes before they’ve fully matured is due to their firm texture and dryer insides. This makes them perfect for frying.
Fully ripened tomatoes are far juicier on the inside and have a tendency to fall apart during the frying process. They’re also softer, which won’t create the crispy and crunchy texture for which fried green tomatoes are known.
There are some versions of heirloom tomatoes, known as green zebras which remain green after they’ve fully ripened. These don’t work as well for frying.
Do I have to use an iron skillet?
No, you don’t have to use an iron skillet. Use a heavy-bottomed skillet that will sustain frying. Iron skillets are perfect for frying foods, which is why it’s suggested to use one for making these tomatoes.
Why are my tomatoes soggy?
This usually happens when the oil isn’t at the correct temperature. By clipping a candy/fry thermometer to the side of the skillet you can maintain the temperature of 360º F. If the oil isn’t hot enough the outer layer becomes soggy. If the oil is too hot the outer layer becomes super charred and the insides remain un-cooked.
Tips for Making the Best Fried Green Tomatoes
- For extra flavor at 1 to 2 tablespoons of bacon grease to the frying oil.
- Keep the oil temperature at exactly 360º F by using a candy/deep-fry thermometer clipped to the side of your pan.
- If you don’t plan on eating all of your tomatoes in one sitting store them in an air-tight container. Keep the container in the refrigerator. Then place them on a greased cooling rack set on a baking sheet. Toast them at 375º F to heat them back up and toast them.
Southern Fried Green Tomatoes Recipe
Equipment
- Measuring Cups and Spoons
- Sharp Kitchen Knife
- Cutting Board
- Whisk
- Shallow Dishes
- Wire Cooling Rack
- 10-inch Cast Iron Skillet
- Tongs
- Paper Towels
- Plate
- Rimmed Baking Sheet
Ingredients
- 2 lbs Firm Green Tomatoes
- 2 tablespoons Salt
- 1½ cup Flour
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1/2 teaspoon Chili Powder
- ¾ cup Buttermilk
- 2 large Eggs
- ⅔ cup Cornmeal
- 1 cup Panko Breadcrumbs
- ⅓ cup Canola Oil or other oil with a high smoke point
Instructions
Prep Tomatoes
- Slice the tomatoes into 1/4-inch sized slices.
- Place the sliced tomatoes in an even layer on a paper-towel-lined baking sheet and sift salt over them. Cover with paper towels and let sit for 10 minutes.
Coat Tomatoes
- Place 3 shallow bowls in a row next to your stove (where you'll be frying the tomatoes).
- In the first bowl combine the flour and spices, in the second bowl whisk the buttermilk and eggs together, and in the last bowl mix the cornmeal and breadcrumbs.
- Coat the tomatoes in the flour mixture covering both sides.
- Dredge the coated tomato into the buttermilk mixture, making sure to get both sides covered.
- Finally, cover the tomato slice in the cornmeal and breadcrumb mixture. Repeat these steps for each tomato.
Fry Tomatoes
- Heat the oil to 360º F and clip a candy thermometer to the side to keep watch the temp remains at this point.
- Using a spatula or flat slotted spoon slide the coated tomato into the oil. Fry for 3 minutes on each side. Repeat until all the tomatoes are fried.
- Place the fried tomatoes onto a wire rack sprayed with cooking spray while the others cook.
Oh my goodness 😍 these look and sound so delicious 👌 can’t wait to try it
Thank you, Soniya! Let me know what you think.
My grandma used to fry her tomatoes in bacon grease. This recipe really takes me back!
Bacon grease is also a southern staple! So glad this recipe drums up nostalgia too.
I loved it! So tasty and delicious! Can’t waiit to make it again!
Amazing, to hear!
This is a classic at our house! I loved the history lesson too, I had no idea where it originated!
Thanks, Pam! I’m happy to hear this was a staple sauce in your home too.
I have never had green tomatoes before, but this looks like a great way to try them.