Recipe

Ultimate Fried Green Tomatoes

Crisp cornmeal crust, tender-tart centers, and a rich, savory comeback sauce that makes you “just one more” your way through the whole platter.

By Matt Campbell

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4.9

A stack of golden fried green tomato slices on a rustic plate with a small bowl of creamy savory dipping sauce, shot in warm natural light

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Fried green tomatoes are one of those foods that feel like a magic trick. You take an under-ripe, stubbornly firm tomato, give it a crunchy coat, and suddenly you have something tangy, savory, and wildly snackable. The outside crackles. The inside stays bright and juicy, not mushy. And when you drag a hot slice through a creamy, punchy sauce, it tastes like the best kind of comfort food, the kind you accidentally eat standing at the counter.

This recipe leans into what makes them unforgettable: a well-seasoned cornmeal crust, a quick buttermilk bath for tang and grip, and an oil temperature that stays steady so you get crisp edges without greasy sadness. If you have a skillet and a little patience, you are in business.

Hands dredging a green tomato slice through seasoned cornmeal breading next to a bowl of buttermilk

Why It Works

Crunch that stays crunchy: A flour plus cornmeal breading gives you a sturdy crust that does not go soggy the second it hits the plate.
Bright, tangy centers: Green tomatoes hold their shape and bring a zippy tartness that cuts through the richness.
Flavor in every layer: Seasoned flour, seasoned cornmeal, and a savory sauce mean you are not relying on salt at the end to do all the work.
Low drama frying: A shallow fry in a heavy skillet gives consistent browning and faster recovery between batches.

Pairs Well With

Storage Tips

Fried green tomatoes are best right after frying, when the crust is at peak crunch. That said, leftovers can still be very good if you reheat them the right way.

To store

Cool completely, then refrigerate in an airtight container for up to 3 days.
If stacking, place parchment paper between layers to reduce sogginess.
Store the sauce separately in a sealed container for up to 5 days.

To reheat

Oven: 425°F on a wire rack over a sheet pan, 8 to 12 minutes, flipping once.
Air fryer: 375°F for 5 to 7 minutes, shaking once.
Avoid the microwave: It turns the crust soft and a little sad.

Freezing: Not my favorite for texture, but if you must, freeze fully cooked slices in a single layer, then bag them. Reheat from frozen at 425°F until hot and crisp, about 15 to 20 minutes.

Common Questions

What kind of tomatoes should I use?

Choose firm, unripe green tomatoes, not heirlooms that are just green when ripe. You want them hard enough to slice cleanly and hold up in the pan.

Why are my fried green tomatoes soggy?

Usually one of three things: oil is not hot enough, slices are cut too thin, or the tomatoes are getting steamed on the plate. Keep oil around 350°F, slice about 1/4-inch thick, and drain on a wire rack instead of paper towels.

Can I bake them instead of frying?

Yes, but the texture will be more “toasty” than “shatter-crisp.” Spray breaded slices with oil, bake at 450°F on a rack, flip halfway, and bake until browned, about 18 to 22 minutes.

Do I have to use buttermilk?

Buttermilk helps the coating cling and adds tang. No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit 5 minutes.

What oil is best for frying?

Use a neutral oil with a higher smoke point like peanut, canola, vegetable, or avocado oil.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Heavy skillet (cast iron is ideal), 10 to 12 inches
Instant-read or clip-on thermometer (helpful for steady 350°F oil)
Wire rack and sheet pan (for draining and keeping crisp)
3 shallow bowls or pie plates (for dredging)
Tongs or a fish spatula
Paper towels (for quick blotting the rack if needed)

The first time I made fried green tomatoes on my own, I treated it like a science project and still managed to eat half the batch before anyone arrived. There is something about that tart snap under a crunchy crust that makes you hover near the stove “just to test one more.” Now I make them the friendliest way possible: simple dredge, steady oil, and a sauce that tastes like it has been on the menu forever. It is the kind of dish that turns a regular night into a porch-light-on kind of dinner.