Recipe: Fried Green Tomatoes

A crisp, tangy Southern classic.

Published June 22, 2026

What we consider a Southern comfort classic was actually born of Northeastern and Midwestern practicality, a reasonable answer to the conundrum of unripe tomatoes lingering on the vine as the first frost approached.

Fried green tomatoes are rather simple to make, but getting a perfectly crisp coating may take some practice. Begin by dredging the slices in flour, dipping them in an egg-and-buttermilk mixture, and finishing with a layer of cornmeal. Whether pan-fried in butter or deep-fried in a skillet, they should come out crunchy and golden on the outside with firm, juicy centers.

When they’re prepared well, you’ll crave them in all sorts of ways. Serve them plain, piping hot, and salted, or dip them in your favorite savory dressing, such as buttermilk-chive or green goddess. For a little heat, add a dash of cayenne to the batter, drizzle them with hot sauce, or dunk them in a Louisiana-style rémoulade. Sandwiched on bread slathered in pimento cheese, they’re a part of a double-decker stack of comfort-food flavors. As a fried green tomato BLT, they make a whole meal.

We may be biased, but it’s hard to believe this dish ever existed without the (very Southern!) trappings of pimento cheese or a frosty glass of sweet tea.

Food for Thought

Choose big enough tomatoes that you can cut thick, even slices, ensuring they will hold up while cooking. Do not opt for heirloom tomatoes that are green when ripe; they will be soft.

To maximize crispiness, sweat the tomato slices by salting them and draining them on paper towels. Pat them dry before dredging to prevent a soggy coating. For an even airier texture, substitute panko for some of the cornmeal.

Makes 4–6 servings

Sliced green tomatoes. — Photo by Manny Rodriguez; Styling by Claire Messerall

Ingredients

3–4 green tomatoes, cut into 1/2-inch slices
1 egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal (or a mixture of corn meal and panko)
1/2 teaspoon salt
1/2 teaspoon black pepper
vegetable oil, as needed

Method

Step 1

Salt tomato slices and allow them to drain on paper towels 10–15 minutes.

Step 2

Combine egg and buttermilk in a medium bowl; set aside. Combine 1/4 cup flour with cornmeal, salt, and pepper in a wide, shallow dish. Place remaining flour in another medium bowl.

Step 3

Pat tomato slices dry. Dredge them first in plain flour, then dip in the egg-buttermilk wash, and finally dredge in the cornmeal mixture. Be sure tomatoes are completely covered.

Step 4

Fill a cast-iron skillet with 1/4 to 1/2 inch of oil and heat to 375 F. Fry a few slices at a time, turning once and cooking about 2 minutes on each side or until the coating is golden brown.