Name: Crispy Southern Fried Green Tomatoes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southern
Ingredients: 4 medium green tomatoes (sliced 1/4-inch thick); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup buttermilk; 1 large egg; 1/2 cup all-purpose flour; 1/2 cup cornmeal; 1/2 cup breadcrumbs (preferably panko); 1/2 teaspoon paprika; 1/4 teaspoon garlic powder; Vegetable oil (for frying)

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If you’ve never tasted the magic of Crispy Southern Fried Green Tomatoes, you’re in for a crunchy, tangy treat that’s absolutely irresistible. This classic Southern appetizer delivers golden edges that shatter at first bite, all wrapped around firm, tart green tomato slices that soak up flavor in every layer. Whether these beauties steal the spotlight on your appetizer platter or nestle next to your favorite main, one thing’s for sure: you won’t be able to stop at just one!

Crispy Southern Fried Green Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

The charm of Crispy Southern Fried Green Tomatoes lies in their simplicity—just a handful of ingredients create the perfect balance of tang, crunch, and subtle spice. Each ingredient plays a starring role, so choose the freshest tomatoes and don’t skip any of the crunchy coatings!

Green tomatoes: Choose firm, unripe tomatoes for the iconic tangy bite and meaty texture.
Salt: Sprinkling the tomatoes draws out excess moisture and highlights their natural flavor.
Black pepper: Adds a gentle heat that pairs well with tart tomatoes and crispy coating.
Buttermilk: Tenderizes the tomato slices and helps the coating stick.
Egg: Acts as a binder to hold all the good crunch right where it should be.
All-purpose flour: Creates the first dry layer for extra-adherent breading.
Cornmeal: Delivers that essential Southern-style crunch and rustic flavor.
Breadcrumbs (preferably panko): Brings extra crunch and golden color that makes these irresistible.
Paprika: Adds color and a whisper of warmth to the coating.
Garlic powder: Infuses the crust with savory depth.
Vegetable oil: Perfect for frying at high temperatures without imparting extra flavor.

How to Make Crispy Southern Fried Green Tomatoes

Step 1: Prep the Tomatoes

Start by slicing the green tomatoes into generous 1/4-inch rounds. Lay them out on a paper towel-lined baking sheet and reveal one of the dish’s best secrets—sprinkle both sides with salt. Let the slices rest for 10 minutes, which draws out excess moisture (key to ultimate crispiness), then pat each one dry before moving on.

Step 2: Mix Up the Dredging Stations

Set up your breading stations like a pro chef. In the first shallow bowl, whisk together the buttermilk and egg until smooth and creamy. Place the flour in a second bowl. Now, in a third bowl, combine the cornmeal, breadcrumbs, paprika, garlic powder, and black pepper. Each station brings something special—a little crunch here, some binding power there, and bold flavor everywhere.

Step 3: Dredge Like You Mean It

Take each tomato slice on a three-stop journey: first dip in the flour to ensure a dry base, then coat fully in the buttermilk-egg bath, and finally press gently into the cornmeal-breadcrumb mixture, making sure every inch is crispy coated. For extra crunch, double-dip by returning slices to the buttermilk and then re-coat in the breadcrumb station.

Step 4: Fry to Golden Perfection

Pour enough vegetable oil into a large skillet to reach about 1/2 inch up the side and heat it over medium. Test the oil with a pinch of breadcrumbs—when they sizzle and float, you’re ready! Fry tomato slices in batches for 2–3 minutes per side, flipping only when each side is gloriously golden and super crisp. Drain them on clean paper towels so they stay audibly crunchy.

Step 5: Serve and Savor

Serve your Crispy Southern Fried Green Tomatoes while still warm, and prepare for the “oohs” and “aahs.” The outside is audibly crunchy, the interior is tart and tender, and every bite is pure Southern comfort.

How to Serve Crispy Southern Fried Green Tomatoes

Garnishes

Truly, a plate of Crispy Southern Fried Green Tomatoes is fabulous as-is, but a sprinkle of fresh herbs—think parsley or chives—adds bright color and a touch of freshness. For extra Southern flair, a dollop of creamy remoulade, a drizzle of ranch, or a swipe of spicy aioli brings out every flavor note.

Side Dishes

To round out a plate, pair your tomatoes with other Southern favorites. Buttery grits, coleslaw, or a heap of creamy mac & cheese make these the centerpiece of a comfort-food feast. They’re also a fantastic counterpoint to grilled meats or a fresh garden salad—let your mood be your guide!

Creative Ways to Present

Take things up a notch by stacking Crispy Southern Fried Green Tomatoes on a BLT, tucking them into a po’ boy sandwich, or layering with pimento cheese for a sophisticated starter. They also shine as the base of a Benedict or as a playful crostini for parties—there’s truly no wrong turn here!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (a rare occurrence!), store cooled Crispy Southern Fried Green Tomatoes in a single layer in an airtight container. Separate layers with parchment so they don’t stick together, and refrigerate for up to 2 days.

Freezing

For longer storage, freeze the fried tomatoes laid out on a baking sheet until solid, then transfer to a zip-top freezer bag. They keep their texture best this way and can be frozen for up to 2 months. Just remember to thaw before reheating for optimal crispiness.

Reheating

To recapture that just-fried crunch, reheat Crispy Southern Fried Green Tomatoes on a wire rack set over a baking sheet in a 400°F oven for about 10 minutes. Avoid the microwave—it softens the crust! An air fryer works beautifully, too, for a speedy refresh.

FAQs

Can I use red tomatoes instead of green?

Green tomatoes are uniquely firm and tangy, which helps achieve the signature texture and tartness. Red tomatoes tend to be too juicy and may break down during frying, so for the best results, stick with green.

What dipping sauces pair well with Crispy Southern Fried Green Tomatoes?

Classic choices include creamy remoulade, ranch dressing, or a spicy aioli. You can also try a zesty sriracha mayo or a simple homemade comeback sauce for added flair. The cool creaminess is the perfect contrast to each crunchy, tart bite.

How can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour and breadcrumbs with your favorite gluten-free versions. Cornmeal is naturally gluten-free, so you’ll still get plenty of crunch in every mouthful.

Can I bake these instead of frying?

For a lighter option, you can arrange the coated tomato slices on a greased baking rack over a sheet pan and bake at 425°F for 20–25 minutes, flipping once. They won’t be quite as crispy, but you’ll still get lots of texture and flavor.

What’s the best oil for frying Crispy Southern Fried Green Tomatoes?

Look for a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These types won’t overshadow the tomatoes and will help you get that perfect golden crunch.

Final Thoughts

If you’ve never made Crispy Southern Fried Green Tomatoes at home, I hope you’re inspired to give them a try. Each batch brings a taste of Southern hospitality and timeless flavor to your table—don’t be surprised if they disappear even faster than you expected!

Crispy Southern Fried Green Tomatoes Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Learn how to make these delicious Crispy Southern Fried Green Tomatoes at home. They are the perfect appetizer or side dish, with a crunchy cornmeal coating and juicy green tomatoes inside.

Ingredients

Scale

For the Fried Green Tomatoes:

4 medium green tomatoes (sliced 1/4-inch thick)
1 teaspoon salt
1/2 teaspoon black pepper

For the Coating:

1 cup buttermilk
1 large egg
1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 cup breadcrumbs (preferably panko)
1/2 teaspoon paprika
1/4 teaspoon garlic powder

Other:

Vegetable oil (for frying)

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Instructions

Prepare the Tomatoes: Lay the tomato slices on a paper towel and sprinkle both sides with salt. Let sit for 10 minutes to draw out moisture, then pat dry.
Coating: In a shallow bowl, whisk together buttermilk and egg. In a second bowl, place the flour. In a third bowl, combine cornmeal, breadcrumbs, paprika, garlic powder, and black pepper.
Dredging: Dredge each tomato slice first in the flour, then dip into the buttermilk mixture, and finally coat with the cornmeal-breadcrumb mixture, pressing lightly to adhere.
Frying: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Fry the tomatoes in batches, about 2–3 minutes per side, until golden brown and crispy.
Serve: Transfer to a paper towel-lined plate to drain. Serve warm.