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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.

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

These are fresh, tangy, perfectly crisp, and full of Southern charm. Serve straight away—maybe with a dab of ranch, comeback sauce, or just as they are.
Enjoy, y’all!