Fried Green Tomatoes

Fried Green Tomatoes have a wonderful, slightly tart flavor when breaded and fried and are a Southern classic.

Fried Green Tomatoes

Fried Green Tomatoes

Sue Lau | Palatable Pastime

Fried Green Tomatoes

Fried green tomatoes are a favorite in my family, and have been since I was a kid. Who can resist the scrumptiously tart crispy fruit? Doused with a good amount of Louisiana hot pepper sauce, it is enough to set any soul on fire.
Usually folks wait until the autumn frost threatens to end their garden tomato crops to prepare these. But you can make these all summer long with any unripe tomato, although I prefer a beefsteak variety, and even moreso, an heirloom tomato. Yet while I enjoy under-ripe heirloom tomatoes in this, don’t use the ripe green heirloom varieties because they won’t have the same tang.
It is easy pickings while waiting for your ‘maters to get ripe on the vine.
You may notice in my recipe that I use masa harina, a fine textured corn flour. This is most often used for making corn tortillas, but I think it is perfect for a less gritty texture on your fried green tomatoes. I even use masa harina in my fish fry coating.
I also use make my own seasoned flour, which I keep in the pantry for whenever I need it. I will link a recipe to that when I get it posted.

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Fried Green Tomatoes

Sue Lau
5 from 1 vote
Total Time 20 minutes
Course Side Dish
Cuisine American, Southern
Servings 3


  • 1 unripe green tomato (cored and very thinly sliced) (1/8 inch)
  • 1-2 large eggs (lightly beaten, whisked with 1-2 tbsp. water)
  • 1 cup seasoned flour
  • 1 cup finely ground corn meal or masa harina
  • 1/2 cup buttermilk
  • Salt and pepper to taste
  • Cajun seasoning to taste
  • Hot sauce
  • Cooking oil


  • Place each of buttermilk, seasoned flour, beaten egg and masa/fine corn meal into four bowls.
  • Heat 1-2 inches of oil in a large  skillet to shallow fry the tomatoes.
  • Coat tomatoes by first dipping in milk, then into seasoned flour, then into beaten egg, then finally into the corn meal.
  • Fry coated tomato slices for 1-2 minutes per side, or until golden, and drain on paper toweling.


From the kitchen of
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11 responses

  1. WOW, Sue!!! These look so yummy. I wish that I would have had this recipe back when I had my beautiful garden that produced MANY good tomatoes that I could get to grow huge but for some reason could never get to turn red. The birds would eat them if I left them on there to try to ripen up which they were plenty large enough to where they should have but just wouldn’t for some strange reason. They had plenty of sun, were not over crowded or anything. I took VERY good care of that garden almost every single day and they looked so good. I would only get about 4 red tomatoes out of about 10 each time. Also the red ones would never get large enough to where the birds would not eat them first. UGH!!! LOL… Anyhow, I definitely could have used this recipe back then. I had many fried green tomatoes and a ton of Okra on a daily basis 🙂 This recipe would have come in handy. You always do so well and all of your food always looks absolutely delicious. Thank you for this awesome recipe! Hopefully, I will get to use it one day. Keep up the good work. Everything that you post always looks perfect!!!

  2. ABSOLUTELY loved these and I have been asked to make them again! Made with my glut of green maters, as you call them over the pond and served with cornmeal waffles! For CQ 2015

  3. I have never had these before they were awesome. That said I still haven’t had these… yes, I did make them but I used red heirloom tomatoes, because I couldn’t find any green ones. I will make these again, as soon as I do.

    That said the fried tomatoes were wonderful served hot or cold. Crispy on the outside and tender on the inside. We had them as a side with dinner and I put some into a wrap at lunch. So good. Thank you for sharing this lovely recipe. made for CQ2 – Texas.

  4. I was fortunate to be offered some homegrown tomatoes by a neighbor so i asked for a few green ones I followed this as written using the masa. My husband thought they were good the texture was nice, I just didn’t care for the taste of the fried corn coating with the tomato. Made for the 2015 Culinary Quest.

    • Sorry you didn’t care for the cornmeal breading. It is typical for most fried green tomato recipes, although there may be some that use flour or cracker crumbs. I prefer the cornmeal myself. Thanks for trying them!

  5. Pingback: Texas Melt – The Recipe Archive

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