Fried Green Tomatoes
This recipe from Mary Katherine’s Table offers a step-by-step guide to making perfectly crisp and tangy fried green tomatoes, a true Southern classic.
A Southern Classic Worth Every Bite
Nothing says “Southern kitchen” quite like the crackle of fried green tomatoes in a hot skillet. This simple dish is all about celebrating the end of tomato season with a little crunch, a lot of heart, and a whole lot of flavor. Whether you grew up eating these at grandma’s table or are trying them for the first time, this recipe from Mary Katherine’s Table brings that same warmth home.
The Story Behind the Dish
In the South, we don’t waste a thing from the garden. When those tomatoes stay green at the end of the season, that’s our invitation to fry them up until golden and crisp. This recipe takes you step-by-step through the process—creating the perfect coating that hugs each slice and stays crunchy while the tomato inside stays firm and tangy.
What kind of tomatoes should I use?
Use firm, unripe green tomatoes. Avoid ripe ones—they’ll fall apart when fried.
Can I make them ahead?
They’re best hot from the pan, but you can store leftovers in the fridge for 1–2 days. Reheat in an air fryer or oven to bring the crispness back.
Can I use an air fryer instead of oil?
Yes! Spray the coated slices with a little oil, then air fry at 375°F for about 8–10 minutes, flipping halfway through.
What dipping sauce goes best?
Try Comeback sauce, ranch, or even a spicy aioli. The tangy tomato pairs beautifully with creamy, zesty flavors.
Why did my coating fall off?
If your oil isn’t hot enough or your tomato slices are too wet, the coating can slip. Make sure your oil is sizzling and your tomatoes are dry before dredging.
From the garden to the skillet, this recipe brings together tradition, love, and that unmistakable Southern crunch. As Mary Katherine says—keep it simple, keep it kind, and pull up a chair at the table.
Fried Green Tomatoes
Ingredients
- 3 to 4 small-to-medium green tomatoes firm; keep peel on
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt plus a little more for the breading
- 1/4 teaspoon black pepper
- 1/4 cup cornmeal
- 1/4 cup panko breadcrumbs or fine breadcrumbs
- 1/4 cup buttermilk or regular milk with 1–2 teaspoons vinegar
- 1 egg
- About 1 cup vegetable oil for frying
Instructions
Prep and Slice:
- Wash your green tomatoes well and pat dry. Slice into rounds about 1/4 to 1/2 inch thick, leaving the peel on.
Set Up Dredging Bowls:
- Bowl 1: Combine the flour and 1/2 teaspoon salt.
- Bowl 2: Beat together the buttermilk and egg.
- Bowl 3: Mix the cornmeal, breadcrumbs, an extra sprinkle of salt, and pepper together.
Heat Oil:
- Pour oil into a large skillet to about 1/4–1/2 inch depth. Heat over medium-high until hot (if a pinch of the cornmeal/breadcrumb mixture sizzles, it’s ready).
Dredge Tomatoes:
- Coat each tomato slice fully in the flour mixture.
- Dip in the buttermilk-egg mixture.
- Press into the cornmeal-breadcrumb mixture until well coated. Tip: If the peel resists sticking, dab the sides in the buttermilk mixture before rolling again in flour and crumbs.
Fry:
- Carefully add slices to the hot oil. Don’t crowd the pan!
- Fry 2–3 minutes per side, until golden brown. Flip once. If they get mushy, the oil isn’t hot enough.
Drain & Serve:
- Transfer to a plate lined with paper towels to drain excess oil.
- Sprinkle with a little extra salt while hot, if desired.
Video
Notes
Enjoy, y’all!
I love fried green tomatoes. Oh my gosh I could eat platefuls at one setting. I always have a hard time finding green tomatoes. I think fried green tomatoes are my all-time favorite food.