Fried green tomatoes are a classic Southern dish of unripe tomatoes, sliced, coated in cornmeal, and pan-fried until golden. This recipe delivers a tangy, crisp exterior with a tender interior, making it a beloved appetizer or side. While the 1991 film “Fried Green Tomatoes” was set in Alabama, the movie was actually filmed in several locations across Georgia, which you can explore in this article alongside the recipe.
Ingredients
- 4 large green tomatoes (about 1 1/2 lb / 680 g), sliced 1/4-inch thick
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (120 g) yellow cornmeal
- 1 tsp (5 g) salt, plus more for sprinkling
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) smoked paprika (optional)
- 1/2 cup (120 ml) buttermilk (or regular milk)
- Vegetable oil or canola oil, for frying (about 1 cup / 240 ml)
Instructions
- Slice the green tomatoes into 1/4-inch (6 mm) rounds. Pat them dry with paper towels to remove excess moisture.
- Set up a breading station: place the flour in one shallow dish, the beaten eggs mixed with buttermilk in a second, and the cornmeal combined with salt, pepper, and paprika in a third.
- Dredge each tomato slice in the flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the cornmeal mixture. Press gently so the coating adheres.
- Heat about 1/2 inch (1.25 cm) of oil in a large skillet over medium-high heat until it shimmers (around 350°F / 175°C). Test by sprinkling a pinch of cornmeal—it should sizzle immediately.
- Working in batches, place the coated tomato slices in the hot oil without overcrowding. Fry for 2–3 minutes per side, until golden brown and crispy.
- Transfer the fried tomatoes to a wire rack set over a baking sheet. Sprinkle immediately with a little salt. Repeat with the remaining slices.
- Serve hot, with your favorite dipping sauce.
Tips
- Choose firm, unripe tomatoes: They should be green and hard. Ripe tomatoes will turn mushy.
- Keep the oil at the right temperature: If the oil is too cool, the coating will absorb oil and become greasy; if too hot, it will burn. Use a thermometer if possible.
- Don’t overcrowd the pan: Frying in batches ensures even browning and crispiness.
- Substitution: If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes.
Serving Suggestions
Serve fried green tomatoes as an appetizer with remoulade, ranch dressing, or a spicy mayo. They also make a great side dish alongside grilled chicken, fried catfish, or a Southern-style brunch with eggs and grits. For a classic presentation, layer them on a BLT or stack with pimento cheese.
Variations
- Spicy: Add 1/4 teaspoon cayenne pepper to the cornmeal mixture.
- Gluten-free: Use gluten-free all-purpose flour and cornmeal.
- Baked version: For a lighter option, place the breaded slices on a baking sheet, spray with oil, and bake at 425°F (220°C) for 15–20 minutes, flipping halfway.
- Herbed: Mix 1 teaspoon dried oregano or thyme into the cornmeal.
Storage and Reheating
Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5–7 minutes, or until crisp. Avoid microwaving, as it makes them soggy. For longer storage, freeze the fried tomatoes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 10–12 minutes.
Frequently Asked Questions
Can I use red tomatoes? No, red tomatoes are too soft and juicy; they will fall apart during frying. Stick with green, unripe tomatoes.
What can I use instead of buttermilk? You can substitute regular milk or even plain yogurt thinned with a little water. The buttermilk adds tang and helps the coating stick.
How do I keep the coating from falling off? Make sure the tomatoes are dry before breading, and press the cornmeal coating firmly onto each slice. Let them rest for 5 minutes before frying.
Can I make these ahead of time? You can bread the tomatoes and refrigerate them for up to 2 hours before frying. However, they are best served immediately after cooking.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
Where exactly was the film “Fried Green Tomatoes” shot? The movie was primarily filmed in Georgia, including locations in Juliette, Covington, and Macon. The famous Whistle Stop Café was built in Juliette for the film and still operates today.
Related
- Yogurt with Granola and Fruit: A Simple, Flexible Bowl
- Roasting vs Baking: What’s the Difference?
- Smoking Zone Poster: A Clear, Printable Sign
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).