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    Home » Recipes » Side Dishes & Vegetables

    Fried Green Tomatoes

    Published: May 28, 2022 | Last Updated: September 23, 2023 | Lisa 3 Comments
    This post may contain affiliate links.

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    Last Updated September 23rd, 2023 at 10:42 pm by Lisa

    A famous southern recipe for the best fried green tomatoes that have remoulade sauce.Pin

    These are the best Fried Green Tomatoes, and one of the most famous Southern recipes of all time. Each slice has a crunchy crust to dip into a creamy remoulade, buttermilk ranch dressing, or comeback sauce.

    Use up an abundance of green tomatoes from your own garden, Farmers markets, and now it's easy to buy unripe ones in the grocery stores. There are a few secrets to frying them perfectly golden crisp, and the three dipping sauces take these right over the top...

    Pin

    Why This Recipe Works

    • Use up green tomatoes so they don't go to waste in your kitchen.
    • The crunchy and crisp coating on these tomatoes is just right. The combination of cornmeal and Panko bread crumbs adds a nice thick coating with crunchy edges.
    • The trick is in the oil temperature to get a crunchy coating, get your oil temperature to 350 degrees for the best results, otherwise, your tomatoes will fry soggy. I recommend peanut oil, as it has a high smoke point and is flavorless.
    • The method of triple dipping and post-frying rest also helps get and keep that gorgeous golden exterior crust. I'll give you all the tips and tricks to get them right in the recipe below.
    • This is a cost-effective recipe, especially if you grow tomatoes in your garden, or a friend gives them to you! I grew the little ones, and also got a couple from my grocery store.
    • All I can say, is these are even better dipped or drizzled. Try a little hot sauce you love like Tabasco or sauces like my recipes for remoulade or buttermilk ranch dressing.
    • Enjoy your fried green tomatoes as a lunch, or as a great side dish side for family dinner. I have heard people even love to eat them for breakfast!

    The first time I ever heard about fried tomatoes, was in the Whistle Stop Cafe in the now-famous novel Fried Green Tomatoes at the Whistle Stop Cafe published in 1987 by Fannie Flagg and starring Evelyn Couch and Jessica Tandy. It is a wonderful movie, and made me fall in love with this green tomato recipe!

    Pin

    How To Make Fried Green Tomatoes

    • 3 firm unripened green tomatoes
    • 2 tablespoons sea salt

    dry dip mix

    • 1 cup all purpose flour
    • 1 tablespoon Cajun seasoning

    wet dip mix

    • ½ cup buttermilk (or regular milk)
    • 1 egg

    crispy coating mix

    • ⅓ cup cornmeal
    • ½ cup panko bread crumbs
    • ¼ cup peanut oil (or canola oil)
    A white marble counter with ingredients including green tomatoes and bread crumbs to make fried green tomatoes.Pin

    Prep The Tomatoes

    1. Wash, and remove the tomato stems using a melon baller or small knife.
    2. Slice tomatoes, unpeeled into ½ inch thick slices. Lay on a tray, and season tomato slices on both sides with sea salt. Let tomato slices stand for 5 minutes. This adds flavor and removes some of their liquid. Dab with paper towels to remove extra moisture.

    Dredge Tomatoes

    1. While the salted tomato slices are resting at room temperature, set out three shallow bowls (or a shallow dishes) with coating ingredients to dip the tomato slices: 1rst dip bowl place flour and Cajun seasoning 2nd dip bowl buttermilk and egg mixture whisked together well 3rd dip bowl breadcrumbs and cornmeal mixture, stir to combine.
    2. Dredge tomato slices into first 1) flour cajun seasoning mixture, then second the 2) egg and buttermilk mixture, then finally the third bowl of 3) breadcrumb cornmeal batter. Set on a platter or plate to rest.

    Deep Frying The Tomatoes

    1. In a large cast-iron skillet, frying pan, or deep fryer, heat the peanut oil (or a flavor neutral one like canola oil) on medium-high heat to 350-375 degrees. The OIL MUST BE HOT OR IT MAKES THEM SOGGY, make sure there is enough oil in the pan, about 1 " deep. During the frying process, use a candy thermometer or stick the end of a wood spoon and if it bubbles, the temperature is high enough.
    2. Place a wire rack over a sheet pan. Fry just a few of the coated tomato slices at a time, for about 2-3 minutes on each side or until golden brown. Work safely and carefully to turn over the tomatoes in the large skillet using tongs and a spatula. Let the oil come back up to temp between batches. Once the tomatoes turn golden brown in the frying pan, use tongs and carefully place in a single layer on the wire rack to keep them crisp.
    3. Sprinkle with sea salt or a flake salt like Maldon. Serve warm with hot sauce like Tabasco, a creamy sauce like remoulade, buttermilk dressing, or comeback sauce. Best to eat while they are hot!

    What To Serve With Fried Green Tomatoes

    • Remoulade Sauce
    • Buttermilk Ranch Dressing
    • Comeback Sauce
    • Maldon salt for finishing
    • Chives finely diced
    A graphic with 3 prep bowls for dipping fried green tomatoes before frying.Pin
    A collage of 9 photos showing how to make fried green tomatoes and the dipping stations before deep frying.Pin

    Fried Green Tomato Top Tips

    • Tomatoes: You want green unripe tomatoes (firm tomatoes), that are not ripe. Red tomatoes are ripe and don't hold up well to the frying due to the moisture inside them. Buy beautiful firm unripe heirloom tomatoes in your local grocery produce section. I found that I could fry both small and large tomatoes, but the big slices are easier to get the coating to stick and prettier in my opinion than the small ones, but both are delicious!
    • Sea salt: When you salt the green tomato slices, it is doing two things. One it pulls extra moisture from the tomato prior to frying, and it also flavors the tomatoes. Sprinkled one teaspoon salt like a flaked Maldon finishing salt over the fried tomatoes, it adds an amazing pop to the flavors!
    • All Purpose Flour: AP flour is fine, the flour mixture helps to coat and bind the other coatings and seasoning onto the tomato slices.
    • Cajun seasoning: You can buy or make your own Cajun seasoning. Take a look at my recipe for Cajun seasoning, it is a great way to use up your spices.
    • Buttermilk: I use buttermilk (and also use this when making fried chicken) but you can substitute milk.
    • Egg: The egg acts as a binder for the wet dip.
    • Yellow Cornmeal: Adds a smoother coating texture, you can swap in white cornmeal. Yellow cornmeal is made from well, yellow corn and it contains beta carotene (also known as vitamin A), which is where it gets its color. It tastes stronger, a little richer, and, well, cornier than white cornmeal. White cornmeal, as you can guess, is made from white corn and its flavor's a little more delicate.
    • Panko Dry Bread Crumbs: Add a crunchy exterior coating to the fried tomatoes. I love to mix the Panko breadcrumbs and cornmeal for the best-fried food results.
    • Peanut Oil: I think peanut oil is the best to fry in, it really does the job and gets a crisp golden coating. Peanut oil has a high smoke point which is what you want when heat oil. That's what gives you a golden crunch plus has a neutral flavor, which is important. You can use vegetable oil, canola, or sunflower oil as well.
    • Dipping Sauces: For a delicious sauce, serve either remoulade or buttermilk ranch dressing drizzled or in little small bowls to enjoy your crispy tomatoes.
    • Garnish: Drizzle sauces and sprinkle with chives or green onions.

    Fried Green Tomatoes Dipping Sauce Recipes

    Here are three easy dipping sauces classic for Southern foods that have simple ingredients all the grocery stores will carry.

    Comeback Sauce

    Comeback sauce is a popular sweet Southern-style sauce and dip that is close to a Louisiana remoulade. It originated in a Greek restaurant in Mississippi and is a creamy light pink savory dip with a tangy flavor. Popular as a delicious dip in Southern cooking for french fries, onion rings, fish tacos, and chicken tenders. You will also see it as a salad dressing, and seafood restaurants often serve it for fried and fresh shrimp, crab, and fried fish.

    Keep stored in the refrigerator for about 1 week.

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    • ¾ cup mayonnaise
    • ¼ cup ketchup
    • ¼ cup chili sauce (such as Heinz®)
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon Worcestershire sauce 
    • ½ teaspoon dry mustard powder (such as Colman's®)
    • ½ teaspoon onion powder
    • ½ teaspoon hot pepper sauce (such as Tabasco®)
    • ¼ teaspoon garlic powder
    • ¼ teaspoon paprika
    1. Combine mayonnaise, ketchup, chili sauce, lemon juice, Worcestershire sauce, dry mustard, onion powder, hot sauce, garlic powder, and paprika in a small bowl; whisk until well combined.
    2. Refrigerate for at least 2 hours to allow the flavors to meld, though overnight is even better.

    Remoulade Sauce

    Remoulade sauce is a popular condiment to drizzle on seafood, cold meats, baked fish, fried green tomatoes, or use as a sandwich spread. Use as a dip for hot french fries or bites of scrumptious crab cakes...

    A cold smooth sauce made with a mayonnaise base, garlic, onions, mustard, parsley, other fresh herbs, and seasonings. Variations of remoulade are found all over the world, from France to Louisiana, USA. Paprika, anchovies, capers, and horseradish are some of the many ingredient variations added to flavor this popular condiment.

    Remoulade
    Remoulade sauce is a popular condiment or dipping sauce, usually paired with seafood, cold meats, and fried foods. Drizzle on baked fish, fried green tomatoes, or as a sandwich spread. Use it as a dip for chicken wings, hot french fries or bites of scrumptious crab cakes.
    GET THE RECIPE PIN IT
    A vintage spoon scooping up remoulade sauce to use on a recipe.Pin
    Pin

    Buttermilk Ranch Dressing

    A classic dipping sauce for Fried Green Tomatoes is Ranch Dressing, it is SO easy and ready in minutes when you make it at home.

    Homemade Buttermilk Ranch Dressing Recipe
    Buttermilk Ranch Dressing from scratch uses real fresh ingredients, and it tastes so much better than bottled products. Get the secret mixing tip with 20+ creative ways to use it in recipes all week long.
    GET THE RECIPE PIN IT
    A large Mason jar filled with ranch dressing made at home with a small serving bowl and spoon.Pin

    Use this famous Cajun spice on chicken, shrimp steaks, fries, or classics like jambalaya, and gumbo! It's the seasoning you want to make the best coating for fried green tomatoes...

    Cajun Seasoning
    Make homemade Cajun seasoning with common spices. Use Cajun spice on chicken, shrimp steaks, fries, or classics like jambalaya, fried green tomatoes, and gumbo!
    GET THE RECIPE PIN IT
    A small glass mason jar filled with Cajun seasoning with a label and it in a wooden bowl.Pin

    Fried Green Tomatoes FAQ

    How to keep fried green tomatoes crisp and not soggy?


    The crunchy and crisp coating is achieved with a combination of cornmeal and Panko bread crumbs it adds a nice thick coating with crunchy edges.

    The trick is in the oil temperature, get and keep your oil temperature to 350 degrees for the best results. Use a thermometer to check it, otherwise, your tomatoes will fry soggy. Peanut oil is a great choice, as it has a high smoke point and is flavorless.

    The method of triple dipping and resting post fry on a wire rack without overlapping keeps that gorgeous golden exterior crust from getting soggy.

    What other Southern cooking dishes go with fried green tomatoes?


    Macaroni and cheese, fried chicken, shrimp and cheese grits, BBQ chicken, cornbread, biscuits and gravy, pork chops, corn on the cob, chicken fried steak, gumbo, chicken and dumplings, or jambalaya.

    What to serve with fried green tomatoes?

    Serve a classic remoulade sauce, a hot sauce like Tabasco, Comeback sauce, and or buttermilk ranch dressing. You can garnish with flake sea salt and some finely snipped chives.

    What Are Fried Green Tomatoes?


    Fried green tomatoes are a Southern United States side dish usually made with firm unripe green tomatoes and coated typically in a cornmeal coating with seasonings and deep fried. They are usually served for lunch or a dinner side dish.

    Pin

    More Tomato Recipes

    You can make Sun-Dried Tomatoes at home in the oven or by using a food dehydrator. I am sharing all my cooking tips, plus 20+ dinner inspiration recipe ideas, and creative ways to enjoy your homemade dried tomatoes.

    Tomato Soup with Basil Dumplings can be rich and chunky or creamy smooth and is loaded with a veggie rainbow for a main meal or hearty lunch. What makes this hearty soup recipe so good, are the fluffy basil dumplings!

    Sun-Dried Tomato Butter is amazing on hot pasta, roasted vegetables, sizzling grilled steak, or oven warmed baguettes and dinner rolls.

    Bloody Marys with a homemade mix of fire-grilled green chiles (jalapeno, Anaheim, or Hatch Chiles) fresh garden tomatoes, onions, horseradish, and spices.

    • A small clear jar filled with sun dried tomatoes on a table with scattered dried tomatoes all around the table.
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    A white long plate with a stack of fried green tomatoes with remoulade and buttermilk ranch dressing.Pin
    Print Pin Recipe

    Fried Green Tomatoes With 3 Dipping Sauce Recipes

    These are the best Fried Green Tomatoes, and one of the most famous Southern recipes of all time. Each slice has a crunchy crust to dip into a creamy remoulade, buttermilk ranch dressing, or comeback sauce. There are a few secrets to frying them perfectly golden crisp, and the three dipping sauces take these right over the top.
    Prep Time 15 minutes minutes
    Cook Time 5 minutes minutes
    Total Time 20 minutes minutes
    Servings 8
    Calories 218kcal
    Author Lisa Hatfield

    Equipment

    Large Cast Iron Skillet
    Melon Baller
    Large Stainless Spatula
    OXO Good Grips 12" Tongs

    Ingredients

    green tomatoes

    • 3 firm green tomatoes
    • 2 tablespoons sea salt

    dry dip mix

    • 1 cup AP flour
    • 1 tablespoon Cajun seasoning

    wet dip mix

    • ½ cup buttermilk or milk
    • 1 egg

    crispy coating mix

    • ⅓ cup cornmeal
    • ½ cup panko bread crumbs
    • ¼ cup peanut oil

    optional dips and garnish

    • remolaude sauce
    • buttermilk ranch dressing
    • 1 teaspoon Maldon salt for finishing
    • chives finely diced
    Prevent your screen from going dark

    Instructions

    Prep The Green Tomatoes

    • Wash, and remove the tomato stems using a melon baller or small knife.
    • Slice tomatoes, unpeeled into ½ inch thick slices. Lay on a tray, and season tomato slices on both sides with sea salt. Let tomato slices stand for 5 minutes. This adds flavor and removes some of their liquid. Dab with paper towels to remove extra moisture.

    Dredge Tomatoes

    • While the salted tomato slices are resting at room temperature, set out three shallow bowls (or a shallow dishes) with coating ingredients to dip the tomato slices: 1rst dip bowl place flour and Cajun seasoning 2nd dip bowl buttermilk and egg mixture whisked together well 3rd dip bowl breadcrumbs and cornmeal mixture, stir to combine.
    • Dredge tomato slices into first 1) flour cajun seasoning mixture, then second the 2) egg and buttermilk mixture, then finally the third bowl of 3) breadcrumb cornmeal batter. Set on a platter or plate to rest.

    Deep Frying The Tomatoes

    • In a large cast iron skillet, frying pan, or deep fryer, heat the peanut oil (or a flavor neutral one like canola oil) on medium-high heat to 350-375 degrees. The OIL MUST BE HOT OR IT MAKES THEM SOGGY, make sure there is enough oil in the pan, about 1 " deep. During the frying process, use a candy thermometer or stick the end of a wood spoon and if it bubbles, the temperature is high enough.
    • Place a wire rack over a sheet pan. Fry just a few of the coated tomato slices at a time, for about 2-3 minutes on each side or until golden brown. Work safely and carefully to turn over the tomatoes in the large skillet using tongs and a spatula. Let the oil come back up to temp between batches. Once the tomatoes turn golden brown in the frying pan, use tongs and carefully place in a single layer on the wire rack to keep them crisp.
    • Sprinkle with sea salt or a flake salt like Maldon. Serve warm with hot sauce like Tabasco, a creamy sauce like remoulade, buttermilk dressing, or comeback sauce. Best to eat while they are hot!

    Notes

    Use up green tomatoes so they don't go to waste in your kitchen.
    The crunchy and crisp coating on these tomatoes is just right. The combination of cornmeal and Panko bread crumbs adds a nice thick coating with crunchy edges.
    The trick is in the oil temperature, get your oil temperature to 350 degrees for the best results, otherwise, your tomatoes will fry soggy. I recommend peanut oil, as it has a high smoke point and is flavorless.
    The method of triple dipping and post-frying rest also helps get and keep that gorgeous golden exterior crust. I'll give you all the tips and tricks to get them right in the recipe below.
    This is a cost-effective recipe, especially if you have green tomatoes from your garden, or a friend gives them to you! I grew the little ones, and also got a couple from my grocery store.
    All I can say, is these are even better dipped or drizzled. Try a hot sauce you love like Tabasco or sauces like remoulade or buttermilk ranch dressing.
    Enjoy your fried green tomatoes as a lunch, or side dish at family dinner. I have heard people even love to eat them for breakfast!
    • Tomatoes: You want firm (not ripe) green tomatoes. I found that I could fry both small and large tomatoes, but the big slices are easier to get the coating to stick and prettier in my opinion than the small ones, but both are delicious!
    • Sea salt: When you salt the green tomato slices, it is doing two things. One it pulls extra moisture from the tomato prior to frying, and it also flavors the tomatoes.
    • Flour: AP flour is fine, it helps to coat and bind the other coatings and seasoning onto the tomato slices.
    • Cajun seasoning: You can buy or make your own Cajun seasoning. Take a look at my recipe for Cajun seasoning, it is a great way to use up your spices.
    • Buttermilk: I use buttermilk (and also use this when making fried chicken) but you can substitute milk.
    • Egg: The egg acts as a binder for the wet dip.
    • Cornmeal: Add a smoother coating texture to the fried green tomatoes.
    • Panko dry bread crumbs: Add a crunchy exterior coating to the fried green tomatoes. I love to mix Panko and cornmeal for the best-fried food results.
    • Peanut oil: I think peanut oil is the best to fry in, it really does the job and gets a crisp golden coating. Peanut oil has a high smoke point, and a neutral flavor, which is important. You can use vegetable oil, canola, or sunflower oil as well.
    • Dipping sauces: You can serve either remoulade or buttermilk ranch dressing drizzled or in little bowls to enjoy your fried green tomatoes.
    • Garnish Drizzle sauces and sprinkle with chives.

    Nutrition

    Calories: 218kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 2016mg | Potassium: 223mg | Fiber: 3g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 2mg
    Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
    Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
    Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com

    Reader Interactions

    Comments

    1. sabrina Billinger says

      April 08, 2023 at 9:02 am

      5 stars
      Just made me some haven’t have any in a long time, recipe was good.

      Reply
      • Lisa says

        April 08, 2023 at 9:21 am

        So glad you made them Sabrina. I love them, and look forward to them every year when I have a ton of green tomatoes...thanks for your wonderful comment and rating too! : )

        Reply
    2. Sarah Klinger says

      June 03, 2022 at 10:45 am

      5 stars
      Finally fried green tomatoes with a crispy coating, and not soggy. Great tips, they came out perfectly!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




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