Southern Fried Green Tomatoes

Golden crispy Southern Fried Green Tomatoes served on a rustic white plate with a side of creamy remoulade. A classic Southern dish with a crunchy cornmeal coating. Recipe from FoodForYourGood.com — Crunchy, golden Southern Fried Green Tomatoes with a perfect cornmeal crust! Serve with remoulade or ranch for an irresistible Southern classic. Get the full recipe at FoodForYourGood.com

There’s something truly special about Southern Fried Green Tomatoes—crispy, golden, and packed with tangy flavor. Whether you’re a longtime Southern food lover or just discovering this classic dish, this recipe is about to become a favorite. Best of all, it’s super easy to make and delivers restaurant-quality crunch right at home!

If you’ve never tried them before, green tomatoes are simply unripe tomatoes that have a firm texture and a slightly tart taste. When coated in a perfectly seasoned cornmeal crust and fried to golden perfection, they turn into the ultimate crispy bite. They’re often served as an appetizer or side dish, and let’s be honest—they’re downright addictive with ranch or remoulade sauce!

A fun fact? Fried Green Tomatoes weren’t always a Southern dish! Historians believe they originally appeared in Northeastern and Midwestern cookbooks in the early 1900s. However, thanks to Southern cooking traditions and a little Hollywood magic (remember Fried Green Tomatoes the movie?), they’ve now become a beloved Southern staple.

So, let’s fry up a batch and enjoy this crispy Southern classic!

Recipe Yield: 4 servings

INGREDIENTS

3 large green tomatoes, firm and unripe
1 tsp salt, divided
½ cup all-purpose flour
¼ tsp sugar
2 large eggs
¼ cup buttermilk
½ cup cornmeal
¾ cup panko breadcrumbs
½ tsp garlic powder
½ tsp onion powder
1 tsp paprika
½ tsp black pepper
¼ tsp cayenne pepper (optional, for heat)
1 cup vegetable oil, for frying

INSTRUCTIONS

1. Slice the tomatoes: Cut the green tomatoes into ½-inch thick slices. Sprinkle with ½ tsp salt and let them sit for 10 minutes to release excess moisture. Pat dry.

2. Set up a dredging station:

In one bowl, mix ½ cup flour, ¼ tsp salt, and ¼ tsp sugar.
In a second bowl, whisk together 2 eggs and ¼ cup buttermilk.
In a third bowl, combine ½ cup cornmeal, ¾ cup panko, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp paprika, ½ tsp black pepper, and ¼ tsp cayenne.

3. Coat the tomatoes: Dredge each slice in the flour mixture, then dip into the egg mixture, and coat in the cornmeal-panko mixture, pressing firmly for even coverage.

4. Heat the oil: Heat 1 cup vegetable oil in a large skillet over medium-high heat (350°F).

5. Fry until golden: Fry the coated tomato slices for 2-3 minutes per side, until deep golden brown and crispy. Drain on a paper towel-lined plate.

6. Serve immediately: Enjoy with remoulade, ranch, or hot honey for an extra flavor boost!

HELPFUL TIPS TO PERFECT THIS RECIPE

Balance the acidity: A pinch of sugar helps mellow out the tanginess of green tomatoes.
Extra panko for crunch: Using ¾ cup panko makes the coating extra crispy while keeping it light.
Seasoned flour layer: Don’t skip the seasoned flour—it helps the coating stick and adds extra depth of flavor.

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