Food and Recipes Veggies Tomatoes Green Tomatoes Fried Green Tomatoes 4.9 (10) 8 Reviews Anyone dining out in the South during the summer months knows that when you spot fried green tomatoes on the menu, you order them. By Lisa Cericola Lisa Cericola Lisa Cericola has been on staff at Southern Living since 2015. As Deputy Editor, Lisa manages the food and travel departments and edits those sections of each issue, as well as digital content. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands. Southern Living's editorial guidelines Updated on July 30, 2023 Rate PRINT Share Total Time: 25 mins Servings: 4 to 6 Crunchy, tangy, and endlessly snackable, fried green tomatoes are a beloved appetizer that is as easy to make as they are to eat. Yet despite its status as an iconic Southern recipe, the mention of fried green tomatoes typically yields a number of questions, both about the recipe and where it came from. Here, everything you need to know about the crispy starter, plus how to make, serve, and store them. What's So Special About Fried Green Tomatoes? Fried green tomatoes are exactly as they sound: slices of green tomato dredged in a cornmeal mixture and fried until golden brown. Upon mention, many people think of the 1991 movie of the same name starring Kathy Bates and Jessica Tandy. The film Fried Green Tomatoes takes its name from the novel the movie is based on, Fried Green Tomatoes at the Whistle Stop Café by Fannie Flagg. The movie, which takes place in Alabama, is the main reason people associate fried green tomatoes with the South—the recipe actually originated in the Midwest and northwest, according to food historian and Southern Living Contributing Barbecue Editor Robert F. Moss, and was likely brought there by Jewish immigrants. But once the Oscar-nominated film brought the dish into the mainstream, its popularity exploded—especially in the South. Caitlin Bensel; Food Stylist: Rebecca Cummins Fried Green Tomatoes Ingredients If you have a well-stocked Southern pantry, you likely have all the ingredients to make this recipe, besides the tomatoes. Here's everything you need. Egg and buttermilk: This mixture provides some tanginess, plus ensures that the cornmeal crust sticks to the tomatoes.Flour: Flour serves two purposes: It gives the tomatoes an initial coat so that the egg mixture hangs on, plus it's mixed in with the cornmeal to thicken the outer crispy coating.Cornmeal, salt, and pepper: These ingredients, plus half the flour, make up the tomatoes' crunchy breading.Green tomatoes: Look for large round ones that you can cut into equal slices.Vegetable Oil: You'll need a mild, neutral oil for frying. Vegetable is best, but canola or peanut oil will work, too. How To Make Fried Green Tomatoes The full recipe is below, but here's a quick primer: Step 1. Prepare the tomatoes: You'll first slice the tomatoes into slices roughly 1/3-inch thick. Step 2. Prepare breading: Then you'll assemble your three dredges: plain flour; egg and buttermilk; and flour, cornmeal, salt, and pepper. Dredge your tomato slices in that order until they're completely covered.Step 3. Fry tomato slices: Next, you'll fill a cast-iron or electric skillet with 1/4- to 1/2 inch of oil (you don't want your tomatoes to be completely submerged) and heat it to 375°F. Fry only a few slices at time, turning just once, until the cornmeal coating is golden brown, then drain them on a paper towel before enjoying. How To Serve Fried Green Tomatoes Fried green tomatoes should be served fresh, immediately after frying and draining. You can eat them as-is, drizzle with hot sauce, dip in a savory dressing like buttermilk and chive or green goddess, or make a Fried Green Tomato BLT. Caitlin Bensel; Food Stylist: Torie Cox How To Store Fried Green Tomatoes While it's unlikely you'll have any leftovers, especially if you're serving a crowd, you can store fried green tomatoes in the fridge for a day or two and then re-fry them in a skillet or reheat in an oven or air fryer. We don't recommend freezing them after cooking, though you could freeze the dredged tomatoes and fry them up just before serving. Editorial contributions by Alyssa Sybertz. Ingredients 1 egg, lightly beaten 1/2 cup all-purpose flour, divided 1/2 cup buttermilk 1/2 cup cornmeal 1 teaspoon salt 1/2 teaspoon pepper 3 green tomatoes, cut into 1/3-inch slices Vegetable oil Directions Add coating to green tomatoes: Mix together egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture. Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey Fry tomatoes: Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°F. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey Drain on paper towels or a rack. Sprinkle hot tomatoes with salt. Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey Frequently Asked Questions Are green tomatoes just unripe tomatoes? For the purposes of this recipe, yes. You want to use large, unripe tomatoes that are pale green all over and very solid to the touch. There is a type of tomato that is green when fully ripe, but it has vertical stripes or other variations in its coloring and will feel soft when you press it. How do you know when green tomatoes are ready to fry? Picking the perfect green tomato is a vital part of fried green tomatoes. Look for a tomato that is still completely green but mature. Flip the tomato over and look at the blossom end. If it's full and plump, it's mature. If it still has some bumps, it's not quite ready. Once you slice into the tomato, if it has a lot of gel, this probably won't work for fried green tomatoes. You want as little gel around the seeds as possible. Why do you fry green tomatoes and not red tomatoes? Green tomatoes are more firm and crisp than ripe red tomatoes. They will hold up better while being fried, and they won't turn into a mushy mess. A ripe tomato is very soft and will likely fall apart during the breading or frying. Can you eat green tomatoes without frying them? Absolutely! Green tomatoes are great to eat without frying. They are more tart and acidic. Some people describe them as astringent, but if you like these flavors, they're great in gazpacho, dressed with oil and a vinaigrette, even grilled. Learn More: Our Favorite Recipes That Use Green Tomatoes Rate It Print Additional reporting by Alyssa Sybertz Alyssa Sybertz Alyssa Sybertz has nearly a decade of experience writing about food, cooking, and cookbooks for print and digital publications, developing recipes, and cooking for her family. learn more