Last summer, I had a pile of green tomatoes from Emma's failed attempt at gardening (he forgot to water them for two weeks). Instead of tossing them, we decided to try making fried green tomatoes like my grandmother used to make. What started as a way to save Emma's "crop failure" turned into our new obsession. These crispy, tangy slices became our go-to appetizer for every cookout.
Why You'll Love This Fried Green Tomatoes
Emma's friends used to wrinkle their noses when I mentioned fried green tomatoes, but now they beg me to make them every time they come over. These aren't mushy or soggy like some versions you might have tried. The outside gets crispy while the inside stays firm with just the right amount of tang to balance the rich coating.
They're ready in about 20 minutes from start to finish, which makes them good for those nights when you need something special but don't have hours to spend in the kitchen. Plus, they use up those green tomatoes that would otherwise go to waste. Emma learned that even "failed" gardens can produce something delicious.
Jump to:
- Why You'll Love This Fried Green Tomatoes
- Ingredients for Fried Green Tomatoes
- How To Make Fried Green Tomatoes Step By Step
- Serving and Storage Tips
- Fried Green Tomatoes Variations
- Equipment For Fried Green Tomatoes
- Smart Swaps for Fried Green Tomatoes
- The Secret Ingredient My Aunt Swears By
- Top Tip
- What to Serve With Fried Green Tomatoes
- FAQ
- Time to Get Frying!
- Related
- Pairing
- Fried Green Tomatoes
Ingredients for Fried Green Tomatoes
The Stars:
- Large green tomatoes
- Fine cornmeal
- All-purpose flour
- Buttermilk
- Large eggs
- Salt
- Black pepper
The Coating Magic:
- Cayenne pepper
- Garlic powder
- Onion powder
- Smoked paprika
For Frying:
- Vegetable oil
- Bacon grease
Serving Extras:
- Hot honey
- Ranch dressing
- Comeback sauce
See recipe card for quantities.
How To Make Fried Green Tomatoes Step By Step
Prep Work:
- Slice tomatoes ¼ inch thick
- Salt both sides generously
- Let drain on paper towels 15 minutes
- Pat completely dry
Set Up Your Station:
- Bowl 1: Seasoned flour mixture
- Bowl 2: Buttermilk and beaten eggs
- Bowl 3: Cornmeal and spice blend
- Have plate ready for coated slices
The Coating Process:
- Dredge each slice in flour
- Dip in buttermilk mixture
- Press firmly into cornmeal coating
- Let rest 5 minutes before frying
Time to Fry:
- Drain on paper towels right away
- Heat oil to 350°F in heavy skillet
- Don't overcrowd the pan
- Fry 2-3 minutes per side
- Look for golden brown color
Serving and Storage Tips
Best Ways to Serve:
- Hot and fresh from the skillet
- With comeback sauce or ranch
- As appetizer with toothpicks
- On sandwich with bacon and lettuce
Storage Notes:
- Best eaten right away
- Leftovers keep 2 days in fridge
- Reheat in 400°F oven 5 minutes
- Don't microwave (gets soggy)
Make-Ahead Tips:
- Slice and salt tomatoes ahead
- Set up coating station early
- Can't pre-fry and store well
- Fry just before serving
Fried Green Tomatoes Variations
Classic Southern:
- Add bacon bits to cornmeal
- Serve with pimento cheese
- Drizzle with hot honey
- Side of coleslaw
Spicy Kick:
- Cayenne in all three coatings
- Hot sauce in buttermilk
- Jalapeño ranch dipping sauce
- Pickled jalapeños on top
Herb Garden:
- Fresh thyme in cornmeal
- Dried oregano and basil
- Garlic herb dipping sauce
- Fresh parsley garnish
Sandwich Style:
- Thick tomato slices
- Toasted brioche buns
- Lettuce and mayo
- Crispy bacon strips
Equipment For Fried Green Tomatoes
- Heavy-bottomed skillet or cast iron pan
- Sharp knife for slicing
- Three shallow bowls for coating
- Paper towels for draining
- Cooking thermometer
- Slotted spoon or tongs
Smart Swaps for Fried Green Tomatoes
Coating Options:
- Fine cornmeal → Coarse cornmeal (more texture)
- All-purpose flour → Self-rising flour
- Regular → Gluten-free flour blend
- Plain → Seasoned cornmeal
Liquid Swaps:
- Buttermilk → Regular milk + vinegar
- Whole → Plant-based milk
- Fresh → Powdered buttermilk mixed with water
Frying Alternatives:
- Deep frying → Pan frying
- Vegetable oil → Peanut oil
- Regular → Air fryer (spray with oil)
- Traditional → Oven baking at 425°F
Heat Level:
- Plain → Jalapeño powder
- Mild → Extra cayenne
- Regular → Hot sauce in buttermilk
The Secret Ingredient My Aunt Swears By
My aunt down south has been making fried green tomatoes for forty years, and hers always taste different from everyone else's. Last family reunion, she finally spilled her secret - a tablespoon of pickle juice mixed right into the buttermilk. "Adds just enough tang without being obvious," she told me while we fried up batch after batch for the cousins.
But that's not all. She also saves bacon grease in a coffee can on her stove, and adds just a spoonful to her frying oil. The smokiness it gives those tomatoes is something you just can't get any other way. Emma tried her version and declared it "way better than Mom's," which stung a little but made me proud of our family's cooking traditions. Now I keep my own bacon grease jar, and honestly, he's not wrong about the difference it makes.
Top Tip
- Don't skip the 15-minute salt and drain step - it pulls out moisture that would make your coating fall off. Emma learned this when he got impatient and skipped it, ending up with naked tomato slices floating in the oil. Keep that oil at 350°F too. Too hot and the outside burns before the inside cooks. Too cool and you get greasy, soggy coating.
- Pick completely green, firm tomatoes for the best results. Any pink means they're getting soft and will turn mushy when fried. Press gently - they should feel solid. Fresh oil works better than old oil that's been used for other foods, which will give your tomatoes an off taste. If your coating keeps falling off, make sure your tomatoes are completely dry and press the cornmeal coating firmly into each slice before frying.
What to Serve With Fried Green Tomatoes
These fried green tomatoes work best alongside classic southern comfort foods that won't compete with their crispy, tangy goodness. Think creamy coleslaw, mac and cheese, and buttermilk biscuits for sides. For main dishes, they pair well with fried chicken, pulled pork sandwiches, grilled catfish, or BBQ ribs. The rich, smoky flavors complement the bright tartness of the tomatoes.
Don't forget the dipping sauces - ranch dressing, comeback sauce, remoulade, or spicy mayo all work great. You can also use them in sandwiches instead of regular tomatoes. Try them on a BLT, burger, or with pimento cheese spread on a country ham biscuit. Emma's favorite way is stacked on a burger with bacon, where the crispy coating adds texture that regular tomatoes just can't match.
FAQ
What is so special about fried Fried Green Tomatoes?
Fried green tomatoes have a unique tart flavor that you can't get from ripe red tomatoes. The firm texture holds up well to frying, creating a crispy outside while staying tender inside. They're a great way to use unripe tomatoes that would otherwise go to waste.
What was the famous line from fried Fried Green Tomatoes?
The most famous line from the movie "Fried Green Tomatoes" is "Secret's in the sauce" said by Idgie Threadgoode. The movie helped popularize this southern dish nationwide, though the recipe has been around much longer than the 1991 film.
What happened to Frank Bennett's body in fried green tomatoes?
In the movie, it's implied that Frank Bennett was killed and his body was disposed of, with hints that he may have been served as barbecue. This dark plot point adds mystery to the film's storyline about justice and revenge.
Is fried green tomatoes book LGBT?
Yes, the original novel "Fried Green Tomatoes at the Whistle Stop Cafe" by Fannie Flagg contains LGBT themes, particularly the relationship between Idgie and Ruth. The movie adaptation made these themes more subtle, focusing on their deep friendship instead.
Time to Get Frying!
Now you have all the secrets to make crispy, tangy fried green tomatoes that beat anything you'll find in a restaurant - from proper salting technique to my aunt's pickle juice trick. Emma went from disappointed gardener to fried green tomato expert, and these have become our favorite way to turn garden "failures" into delicious wins.
Craving more southern comfort? Try our Delicious Soft Pretzel Recipe for another crispy snack that disappears fast. Want the side to go with these tomatoes? Our Best Cornbread Recipe has that golden crust and tender crumb that southerners love. For weekend mornings, whip up our Best Mango Pancakes Recipe that brings tropical sweetness to your breakfast table!
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Pairing
These are my favorite dishes to serve with Fried Green Tomatoes
Fried Green Tomatoes
Equipment
- 1 Heavy-bottomed skillet or cast iron pan (For frying the tomatoes.)
- 1 Sharp knife (For slicing the tomatoes.)
- 3 Shallow bowls (For coating the tomatoes.)
- 1 Paper towels (For draining fried tomatoes.)
- 1 Cooking thermometer (To monitor frying oil temperature.)
- 1 Slotted spoon or tongs (For flipping and removing tomatoes from the oil.)
Ingredients
- 4 large Green tomatoes - Sliced into ¼-inch thick rounds
- 1 cup Fine cornmeal - For coating
- 1 cup All-purpose flour - For coating
- 1 cup Buttermilk - For dipping
- 2 large Eggs - Beaten
- 1 teaspoon Salt - For seasoning
- 1 teaspoon Black pepper - For seasoning
- ½ teaspoon Cayenne pepper - For the coating
- 1 teaspoon Garlic powder -For the coating
- 1 teaspoon Onion powder -For the coating
- 1 teaspoon Smoked paprika - For the coating
- 1 cup Vegetable oil - For frying
- 2 tablespoons Bacon grease optional - For frying
- As desired Hot honey - For serving
- As desired Ranch dressing - For serving
- As desired Comeback sauce - For serving
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