Fried Green Tomatoes

Total Time:
25 min
10 min
15 min

4 to 8 servings

  • 1 cup stone-ground cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • Pinch cayenne
  • 1 1/2 cups buttermilk
  • Kosher salt and freshly ground black pepper
  • 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
  • 1/2 cup vegetable oil
  • 1 tablespoon unsalted butter
  • Hot pepper sauce, for serving
  • Lemon wedges, for serving

In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

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    I ate fried tomatoes a lot as a kid from the tomatoes we grew. (Also, in a cream sauce This may sound weird, but we never used green mother waited until they were ripe and fried them. They were great. Apparently, this is not done too often, as all recipes use the green. Does anyone fry red tomatoes?
    perfect with the cornmeal included. I like to serve with Sriracha
    Making these for an app for a ladies lunch. Made them last yr and they were great, and I didn't even realize the butter in the ingredient list wasn't mentioned in the directions, and I omitted the butter in error. I will make sure to include it this time, but if it was yummy w/o butter, it can only improve moreso with it!
    Very tasty, not bland as some restaurants serve. Need to cook till the tomatoes are tender. I recommended this to my friend who gave me the green tomatoes. She and her granddaughter gave this recipe high marks. We will use this again! Thanks, Tyler! 
    KarenLila watch the video. The butter is mixed with the oil to fry the tomatoes.  
    What is the butter for? It's listed in the ingredients, but not in the directions? Just curious!?!
    very good
    SO GOOD! I've never made fried greens THIS good!
    I love this recipe simply because it utilizes buttermilk. The use of buttermilk makes it truly more southern!!!!
    Simply delicious!!
    Just like Grandma used to make. More cayenne needed though. I like mine with a kick.
    I totally missed the butter. I also didn't have buttermilk so I just used milk. I doubled the cayenne pepper and could have used more. I loved the idea in previous review of making a BLT out of these with mayo/hot sauce spread. Great idea!
    I made these, but after tasting the cornmeal mixture I doubled the garlic powder, added a large clove of minced garlic, and quadrupled the cayenne. I turned these into a BLT sandwich, and mixed mayo with hot sauce for a spread. Delicious!
    Everything is perfect, nothing needs changing. A perfect staple!

    I kept the quantity of garlic powder about the same but cut the dry mixture in half since I was using fewer, smaller tomatoes. Still tasted great!
    Did any of you watch the video of Tyler making the recipe? If you had, you'd know what to do with the butter and you'd get a better idea of the seasoning. Just a thought...
    This recipe was great! I finally found a fried green tomato recipe with the right combination and amount of spice in the batter! However, I would cut the tomatoes thinner, that way the flour/cornmeal covers it all the way around, say about 1/4in thick. I also add plenty of salt and pepper to the flour/cornmeal mix along with the garlic powder. THE BEST!

    I pan fried couple of them followed the recipe, however, they were not flavorful. So i changed up a little bit, i put salt and pepper in the flour mixture. It turns out so much better. I highly suggest to dip them in ranch dressing than the hot sauce and lemon. It is so awesome. I am addicted to the fried green tomatoes now.
    My mother was an excellent cook and to actually say this recipe was better than my mom's just kills me, but it's true. The stone ground cornmeal was the trick. It gave such a great crunch to the tomato - excellent. I, like others have commented, put all my seasonings in the dry ingredients and left the buttermilk alone.
    While shopping at a farmer's market, I saw green tomatoes. I decided to try these out. Like other reviews, there's no instruction as to how to use the butter. I figured I use it to flavor the oil, which worked out fine by me. I loved these! They're sweet and a little spicey. I think I'd season the flour a lot more with garlic, and maybe add the salt & pepper into the flour, rather than the buttermilk. I had no problems getting the coating to stick. Loved these!
    I made this as an appetizer for mother's day. they were gone in 10 minutes. Everyone loves them and they came out perfect. The only thing I changed was as soon as the tomatoes came out of the frying pan I sprinkled a seasoning blend composed of black pepper, garlic salt, cayenne pepper, onion powder, & garlic powder on them just to give them some extra flavor. Everyone loved the added seasoning! Definitely will make this again!
    I had fried green tomoatoes when I went to Paula Deen's restaurant in Savannah. I wanted to make them for a dinner party. I didn't change much about the recipe except to skip the butter. It never says what to do with it. I also served the tomatoes with a spicy buttermilk ranch dressing. I thought that's the way they were served at the restaurant. I could be wrong but its very good regardless. They were very popular with all the guests.
    great recipe, perfectly captures what's great about fried green tomatoes
    I ate fried green tomates as a kid and loved them. Tyler's recipe is great. I cook bacon first and use half bacon grease and half olive oil to fry mine.
    This is a good traditional recipe. I wonder why the butter. There are no instructions for the 1 tablespoon of unsalted butter.
    My Mother-in-law picked a bunch of green tomatoes, so it gave me the idea to try fried green tomatoes for the first time. This recipe was exactly what I was expecting, but didn't expect just how good they were going to be! It makes ALOT, so be prepared to eat alot, or feed alot of people, they weren't so great reheated, but delicous fresh.
    I have had these at resturants and really like them so I thought I would give it a try. The cornmeal was gritty and the whole thing didn't have a lot of flavor. My guests liked them though.
    Have made them several times and each time had to double the amount of tomatoes I made. My family could not get enough. The only change I made was to add 1 tsp. of Seasoned Salt to the dry ingredients.
    Not only was this an easy recipe, but my friends were eating them faster than I could cook them. I liked them plain, but the crowd loved them with the tobasco and lemon.
    Very Good
    The only thing that I would change would be to add more spices. But as is the tomatoes are great, espically when made with green heirloom tomatoes.
    Great receipt, but it's calls for 1 tablespoon of butter and in the direction it does not show where to add the butter.
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